Vegetarian Chili
A hearty and satisfying vegetarian chili packed with nutritious beans and flavorful vegetables, perfect for a meat-free meal any time of year.
Ingredients
For the base
- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 1 ½ cups bell peppers, diced (red, green, and yellow) Use a combination of bell peppers for flavor
- 2 teaspoons garlic, minced
For the chili
- 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
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
For serving
- Avocado, cilantro, or limes, for topping Use as desired for garnish
Instructions
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add ½ yellow onion, 1 ½ cups bell peppers, and 2 teaspoons garlic. Sauté until tender.
- Stir in 28 ounces fire roasted tomatoes, 4 ounces green chilies, 3 cups vegetable broth, 15 ounces black beans, 15 ounces chili beans, 15 ounces kidney beans, 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon coarse salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Taste the chili and adjust the seasonings if desired.
Notes
Chili often tastes better the next day as the flavors meld together. Store leftovers in the refrigerator for 3-4 days or freeze individual portions for up to 3 months.