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Vegetarian Chili Recipe

American · Main course · 55 min total

A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices, perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups vegetable broth
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell peppers, carrots, and celery. Cook for 5 minutes, stirring occasionally.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
6. Season with salt and black pepper to taste. Serve hot with desired toppings.

Tips

• Top with shredded cheese, sour cream, avocado, or fresh cilantro.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• For a thicker chili, mash some of the beans against the side of the pot before serving.

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