Description
A hearty and flavorful vegetarian chili, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell peppers, and jalapeño and cook for another 5 minutes.
- Stir in crushed tomatoes, kidney beans, black beans, corn, and vegetable broth.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Adjust seasonings to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- You can use other types of beans, such as pinto beans or cannellini beans.
- This chili can be made in a slow cooker. Cook on low for 6-8 hours.
- Chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg