Vegetarian Chili
Vegetarian chili is a hearty and flavorful dish that warms the soul, perfect for cozy gatherings or a comforting dinner. Packed with vibrant vegetables, protein-rich beans, and aromatic spices, this recipe is both satisfying and easy to prepare. With its rich flavors and colorful presentation, this vegetarian chili will impress your family and friends—no one will believe it’s meat-free!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 8
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 bell peppers (red and yellow), chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell peppers; sauté for about 5 minutes until softened.
- Stir in garlic, chili powder, and cumin; cook for another 1-2 minutes until fragrant.
- Add diced tomatoes, kidney beans, and black beans; mix well.
- Pour in vegetable broth until everything is covered. Bring to a gentle simmer while stirring occasionally.
- Cover slightly and let simmer on low heat for 30 minutes to enhance flavors.
- Serve in bowls garnished with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg