Vegetarian Chili
Introducing the ULTIMATE vegetarian chili recipe! It's full of tender vegetables, a combination of beans, and loaded with seasonings. It's an easy one-pot chili bursting with so many flavors and textures that you won't even miss the meat!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 ½ cups bell peppers, diced (I use a combination of red, green and yellow)
- 2 teaspoons garlic, minced
- 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
- avocado, cilantro, or limes, for topping
Instructions
- In a large pot add the olive oil over medium-high heat. Add the onion, bell peppers, and garlic. Sauté until tender.
- Add in the canned tomatoes, green chilies, broth, chili beans, kidney beans, black beans, chili powder, cumin, paprika, oregano, and salt.
- Bring to a boil and reduce to a simmer for 20 minutes.
- Taste and adjust the seasonings if desired. Enjoy the chili with your favorite toppings!
Nutrition
Serving: 1cup | Calories: 364kcal | Carbohydrates: 60g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1688mg | Potassium: 1042mg | Fiber: 18g | Sugar: 11g | Vitamin A: 3096IU | Vitamin C: 55mg | Calcium: 132mg | Iron: 7mg
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