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Vegetarian Chili

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A warm and hearty vegetarian chili that’s perfect for busy weeknights or gatherings, packed with beans, veggies, and spices.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: cilantro, avocado, lime

Instructions

  1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant, about 2-3 minutes.
  2. Add the veggies: Add the bell pepper, carrots, and celery, cooking until they soften, about 5-7 minutes.
  3. Combine the ingredients: Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and pepper.
  4. Bring to a boil: Bring the chili to a boil, then reduce heat and let it simmer for about 30 minutes, stirring occasionally.
  5. Serve & enjoy: Serve hot, topped with cilantro, avocado, or a squeeze of lime if desired.

Notes

This chili pairs beautifully with cornbread or tortilla chips. Store leftovers in an airtight container for up to 5 days or freeze for later enjoyment.

Nutrition

Find it online: https://lunarecipez.com/vegetarian-chili-recipe/

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