Description
Warm and hearty, this Vegetarian Chili is packed with protein-rich beans and vibrant vegetables, creating a symphony of flavors in every bowl. Perfect for cozy nights or gatherings, it’s a dish that brings people together. With its rich aroma and colorful presentation, this chili will leave you craving more. Get ready to enjoy a comforting meal that’s both nutritious and satisfying!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 bell peppers (1 red, 1 yellow), chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 3 tbsp chili powder
- 1 tsp cumin
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping the bell peppers and onion, and mincing the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
- Add bell peppers and garlic; stir in chili powder and cumin. Cook until vegetables soften (about another 3-5 minutes).
- Mix in black beans, kidney beans, chickpeas, crushed tomatoes, and vegetable broth. Stir well.
- Bring to a gentle boil then reduce heat to low; let simmer uncovered for about 30 minutes.
- Taste your chili before serving; adjust seasoning with more chili powder or salt as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg