A hearty and flavorful vegetarian chili that's packed with vegetables and beans, perfect for a comforting and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper chopped
- 2 medium carrots chopped
- 2 cans diced tomatoes 14.5 oz each
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until tender, about 5 minutes.
- Add minced garlic, chopped bell pepper, and carrots to the pot. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, and paprika. Bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer, covered, for about 30 minutes, stirring occasionally.
- Season with salt and black pepper to taste before serving. Enjoy your vegetarian chili!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 58gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 640mgPotassium: 950mgFiber: 16gSugar: 12gVitamin A: 7000IUVitamin C: 45mgCalcium: 150mgIron: 4mg