Vegetarian Chili
A comforting and hearty vegetarian chili packed with vibrant vegetables, protein-rich beans, and spices, perfect for busy weeknights or gatherings.
Ingredients
Beans and Legumes
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
Liquids and Seasonings
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- to garnish Fresh cilantro Optional
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, minced garlic, bell pepper, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
- Sprinkle in chili powder, cumin, and paprika. Stir together and cook for another minute to release spices' oils.
- Add black beans, kidney beans, chickpeas, diced tomatoes (with juice), and vegetable broth. Stir to combine.
Cooking
- Bring the mixture to a gentle boil, then lower the heat to simmer for 30 to 40 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
Serving
- Ladle into bowls, topping with fresh cilantro or other toppings of choice.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best flavor, allow the chili to sit for a few hours or overnight before reheating. Customize toppings based on preference for additional flavors and textures.