Vegetarian Chili
Vegetarian chili is a hearty, flavorful dish that warms the soul. Packed with a blend of colorful vegetables and spices, this comforting meal is perfect for chilly evenings or family gatherings. Whether you’re serving it as a main dish or an appetizer, this vegetarian chili will impress everyone at the table with its rich flavors and vibrant colors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell peppers; sauté for about five minutes until soft.
- Stir in minced garlic, chili powder, and cumin; cook for one minute until fragrant.
- Add fire-roasted tomatoes (with juice) and all beans; mix well.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg