A quick and hearty vegetarian chili that will satisfy even meat eaters. Packed with beans, veggies, and flavorful spices, this chili is ready in just 45 minutes.
Ingredients:
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup corn kernels fresh or frozen
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
Instructions:
In a large pot, heat olive oil over medium heat
Add chopped onion, bell pepper, and garlic
Saut until vegetables are tender
Stir in tomato paste, chili powder, cumin, and paprika
Cook for 2 minutes
Add black beans, kidney beans, diced tomatoes, corn, and vegetable broth
Mix well
Season with salt and pepper to taste
Bring the chili to a simmer
Reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally
Serve hot, topped with shredded cheese, sour cream, and green onions if desired
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