Description
A delicious and hearty vegetarian chili recipe packed with beans and vegetables, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in bell pepper, carrots, and celery; cook for about 5 minutes.
- Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 30 minutes, stirring occasionally.
- Adjust seasoning if necessary and serve hot.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- This chili can be made ahead of time and tastes even better the next day.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian chili recipe, easy vegetarian chili, healthy bean chili, meatless chili with beans, vegetarian dinner ideas, cozy chili recipes, vegan chili recipe