Vegetarian Chili
A hearty and nutritious vegetarian chili packed with beans, fresh vegetables, and spices, perfect for chilly days or gatherings.
Ingredients
Vegetable Base
- 2 tablespoons olive oil For sautéing
- ½ cup yellow onion, diced
- 1 ½ cups bell peppers, diced Mix of red, green, and yellow
- 2 teaspoons garlic, minced
Chili Ingredients
- 28 ounces fire roasted tomatoes, with juices
- 4 ounces green chilies, canned
- 3 cups vegetable broth or water
- 15 ounces black beans, rinsed and drained
- 15 ounces chili beans, with juices
- 15 ounces kidney beans, rinsed and drained
Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
Toppings
- to taste Avocado, cilantro, or limes For serving
Instructions
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the diced yellow onion, bell peppers, and minced garlic. Sauté until tender.
- Add in the fire roasted tomatoes, green chilies, vegetable broth, black beans, chili beans, kidney beans, chili powder, smoked paprika, ground cumin, dried oregano, and coarse salt.
- Bring the mixture to a boil and then reduce it to a simmer for 20 minutes.
- Taste and adjust the seasonings if desired.
- Serve the chili hot with your favorite toppings.
Notes
This chili can be stored in the refrigerator for up to five days or frozen for up to three months. It tastes even better the next day after the flavors meld.