Description
This hearty Vegetarian Chili is a flavorful, protein-packed dish made with black beans, fire-roasted tomatoes, and a medley of fresh vegetables. Easy to prepare and perfect for a comforting family meal, it combines aromatic spices and wholesome ingredients simmered to perfection for a warm and satisfying experience.
Ingredients
Scale
Vegetables
- 1 cup bell peppers, chopped (any color)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
Canned Goods
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
Liquids & Oils
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
Spices & Seasonings
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prep Ingredients: Dice the onion, chop the bell peppers, and mince the garlic to have all your vegetables ready for cooking.
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook Bell Peppers: Stir in the chopped bell peppers and cook for 3-4 minutes until they begin to soften.
- Add Remaining Ingredients: Add the drained black beans, fire-roasted diced tomatoes with juices, vegetable broth, chili powder, cumin, salt, and pepper. Mix all ingredients well to combine.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Let it cook uncovered for 20-25 minutes, allowing the flavors to meld and the chili to thicken.
- Serve: Once the chili reaches your desired thickness, serve hot. Optionally, garnish with shredded cheese, avocado, or other preferred toppings.
Notes
- Use low-sodium vegetable broth to better control the salt content in the chili.
- Feel free to customize this chili by adding other vegetables like corn or zucchini.
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños during cooking.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Pair with rice, cornbread, or tortilla chips for a complete meal.
