Description
A hearty and flavorful vegetarian chili packed with protein and bursting with spices. Perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, and sauté until translucent, about 3-5 minutes.
- Stir in bell pepper, carrots, celery, and zucchini, cooking until softened, 5-7 minutes.
- Add black beans, kidney beans, crushed tomatoes, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Taste the chili and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Chili can be served with cornbread, rice, or baked potatoes. It’s also great for potlucks and meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg