Vegetarian Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, bell pepper, and jalapeño (if using), and cook for another 2 minutes.
3. 3 Add kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine.
4. 4 Season with chili powder, cumin, smoked paprika, oregano, and salt. Bring to a simmer.
5. 5 Let the chili cook uncovered for 25 minutes, stirring occasionally.
6. 6 Taste and adjust seasoning if needed.

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding vegetables.
• This chili tastes even better the next day, so consider making it ahead.
• Top with avocado slices or a dollop of Greek yogurt for extra creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with warm cornbread or tortilla chips.
• Pair with a fresh green salad for a balanced meal.

FAQ