Vegetarian Chili

This vegetarian chili is hearty and satisfying, packed with beans and vegetables in a rich, spiced tomato base.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup bell peppers, chopped
• 2 cups canned diced tomatoes
• 2 cups canned kidney beans, drained and rinsed
• 2 cups canned black beans, drained and rinsed
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and bell peppers, cooking for another 5 minutes.
4. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce the heat to low and let the chili cook for 1 hour, stirring occasionally to prevent sticking.
7. Taste and adjust seasonings as desired, then serve hot.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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