Description
This hearty Vegetarian Chili is perfect for your next game day gathering. It is packed with flavor and sure to satisfy everyone at your table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell peppers. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, tomato sauce, kidney beans, black beans, and pinto beans to the pot.
- Pour in the vegetable broth.
- Stir in the chili powder, cumin, oregano, and cayenne pepper, if using.
- Bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. Longer simmering deepens the flavor.
- Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- For a thicker chili, uncover the pot during the last 15 minutes of cooking.
- Feel free to add other vegetables like corn or zucchini.
- Serve with your favorite toppings like shredded cheese, sour cream, or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 250
- Sugar: Approx. 8g
- Sodium: Approx. 500mg (varies by broth/canned goods)
- Fat: Approx. 3g
- Saturated Fat: Approx. 0.5g
- Unsaturated Fat: Approx. 2.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 12g
- Protein: Approx. 13g
- Cholesterol: 0mg