This hearty vegetarian chili is the perfect dish to warm you up on a chilly day. Packed with beans, vegetables, and flavorful spices, it’s a filling and delicious option for both vegetarians and meat-eaters alike.
Ingredients You'll Need
2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup frozen corn (optional)
1 tablespoon fresh cilantro, chopped (optional)
Cornbread for serving (optional)
Making the Chili
Heat olive oil in a large pot over medium heat.
Add onion, bell pepper, and garlic, and sauté for 5-7 minutes until softened.
Adding the Beans and Tomatoes
Add:
kidney beans
black beans
diced tomatoes
tomato paste
vegetable broth
Stir in:
chili powder
cumin
paprika
salt
pepper
Simmering the Chili
Bring the mixture to a simmer.
Reduce the heat and let it cook uncovered for 20-25 minutes, stirring occasionally.
Add frozen corn in the last 5 minutes, if using.
Serving
Top with fresh cilantro, if desired, and serve with cornbread on the side.
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