Vegetarian Chili with Beans
A warm and comforting vegetarian chili packed with vibrant vegetables, hearty beans, and a symphony of spices, perfect for chilly nights or quick dinners.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (adds sweetness)
- 2 cloves garlic, minced (to bring aroma and warmth)
- 1 whole bell pepper, diced (red or yellow for sweetness)
- 2 whole carrots, diced (for natural sweetness)
- 2 stalks celery, diced
Beans and Broth
- 2 cans black beans, rinsed and drained (15 oz each, or any beans you love)
- 2 cans kidney beans, rinsed and drained (15 oz each, or any beans you love)
- 1 can crushed tomatoes (28 oz, the heart of our chili)
- 2 cups vegetable broth (for richness)
Spices
- 1 tablespoon chili powder (adjust based on your spice tolerance)
- 1 teaspoon cumin (to add earthiness)
- 1 teaspoon smoked paprika (for that smoky flavor)
- Salt and pepper to taste
Optional Garnishes
- fresh cilantro
- avocado
- shredded cheese
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion. Sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the bell pepper, carrots, and celery to the pot. Cook for another 5 minutes.
Cooking
- Incorporate the beans and crushed tomatoes, stirring gently to combine.
- Pour in the vegetable broth followed by chili powder, cumin, smoked paprika, salt, and pepper. Stir to unify the flavors.
- Cover and cook for approximately 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Ladle your vegetarian chili into bowls and garnish as desired.
Notes
This chili tastes even better the next day as flavors continue to marry. Customize with different beans or garnishes as desired.