Description
Warm your soul with this hearty vegetarian chili, bursting with vibrant flavors and spices. Perfect for chilly evenings or cozy gatherings, this dish is simple to prepare and offers endless customization options. Enjoy a bowlful of comfort that’s not only delicious but also nutritious!
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
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup diced bell peppers (mixed colors)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop the bell peppers and onion; mince the garlic.
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until soft (about 3 minutes).
- Stir in the diced bell peppers; cook until they soften slightly (about 5 minutes).
- Add black beans, kidney beans, chickpeas, tomatoes, vegetable broth, chili powder, cumin, salt, and pepper; stir well.
- Bring to a simmer. Reduce heat to low and let it simmer uncovered for about 30 minutes.
- Squeeze in lime juice before serving; adjust seasonings if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Customize by adding corn or swapping beans based on your pantry. - For extra kick, consider adding smoked paprika or fresh herbs. - This chili freezes well; portion it out for easy meals later.