Easy Vegetarian Chili
This Easy Vegetarian Chili is a hearty and flavorful dish packed with beans, vegetables, and spices. Perfect for a quick weeknight dinner or meal prep, this chili is both nutritious and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 2 medium carrots, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 1 cup vegetable broth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced bell pepper and carrots to the pot, cooking for about 5 minutes until they begin to soften.
- Stir in the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- Taste and season with salt and pepper as desired.
- Serve the chili hot, garnished with your choice of toppings like cilantro, avocado, cheese, or sour cream.
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to add other vegetables like zucchini or bell peppers, or adjust the spices to suit your taste.
For a spicier version, add diced jalapeños or cayenne pepper to the chili.