Description
This easy vegetarian chili is a hearty and flavorful meatless dish packed with a medley of beans, aromatic spices, and fresh vegetables. Perfect for a comforting weeknight dinner, it simmers on the stovetop to develop rich flavors and can be customized with your favorite toppings like shredded cheese or sour cream.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
Canned Ingredients
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
Liquids and Others
- 1 cup vegetable broth
- Salt and black pepper to taste
- Chopped cilantro for garnish (optional)
- Shredded cheese or sour cream for serving (optional)
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic and spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if using. Stir continually for about 1 minute to toast the spices and enhance their flavors.
- Add tomatoes and beans: Pour in the diced tomatoes, crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir everything together thoroughly to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the chili to thicken and develop rich flavors.
- Season and serve: Taste the chili and season with salt and black pepper as desired. Serve hot, garnished with chopped cilantro and your choice of shredded cheese or sour cream for added richness and flavor.
Notes
- For a thicker chili, mash some of the beans with the back of a spoon while simmering to release their starches and add body.
- This chili tastes even better the next day as the flavors meld together perfectly with time.
- It freezes well, making it an excellent option for meal prep and easy weeknight dinners.
