Description
This hearty and flavorful Vegetarian Chili is a nutritious and comforting dish perfect for a quick weeknight dinner. Loaded with protein-rich black beans, fire-roasted tomatoes, and vibrant bell peppers, it’s seasoned generously with chili powder and cumin to deliver a satisfying southwestern flavor without any meat. Ready in just 40 minutes, it’s an ideal warming meal that’s both wholesome and delicious.
Ingredients
Scale
Chili Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup bell peppers, chopped (any color)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Start by dicing the yellow onion, chopping the bell peppers into small pieces, and mincing the garlic cloves to have everything ready for cooking.
- Sauté Onions and Garlic: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook Bell Peppers: Stir in the chopped bell peppers and continue cooking them with the onion and garlic mixture until they soften, which should take around 3 to 4 minutes.
- Add Remaining Ingredients: Incorporate the drained black beans, fire-roasted diced tomatoes with their juices, vegetable broth, chili powder, cumin, salt, and pepper into the pot. Stir everything thoroughly to combine all the flavors.
- Simmer the Chili: Raise the heat slightly until the chili mixture comes to a gentle boil. Then reduce the heat and let it simmer uncovered for 20 to 25 minutes, allowing the flavors to meld together and the chili to thicken.
- Serve: Once the chili has thickened to your desired consistency, remove it from heat and serve hot. Add your choice of toppings like shredded cheese or avocado if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños when sautéing the onions.
- You can substitute black beans with pinto or kidney beans according to preference.
- This chili can be made ahead and tastes even better the next day after flavors meld.
- To make it vegan, forego cheese toppings or use a plant-based cheese alternative.
- Serve with cornbread or over rice for a complete meal.
