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Description
A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 3 minutes.
- Stir in bell pepper and carrot, cook for 5 minutes.
- Add diced tomatoes, beans, corn, spices, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Adjust spice levels by adding more or less chili powder.
- Top with avocado, shredded cheese, or sour cream if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg