Description
This hearty and flavorful Vegetarian Chili is a perfect weeknight meal that comes together in just 40 minutes. Packed with black beans, fire-roasted tomatoes, bell peppers, and warming spices, it offers a comforting and nutritious option that’s both vegan and gluten-free. Simmered until thick and rich, this chili is great on its own or topped with your favorite garnishes for added texture and taste.
Ingredients
Scale
Vegetables and Beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup bell peppers, chopped (any color)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
Liquids and Oils
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
Spices and Seasonings
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prep Ingredients: Dice the yellow onion, chop the bell peppers into bite-sized pieces, and mince the garlic cloves finely to prepare for cooking.
- Sauté Onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté them until they become translucent and fragrant, about 5 minutes.
- Add Garlic and Bell Peppers: Stir in the minced garlic and cook briefly until aromatic, then add the chopped bell peppers. Cook for an additional 3 to 4 minutes until the peppers begin to soften.
- Add Beans, Tomatoes, and Spices: Pour in the drained black beans and the fire-roasted diced tomatoes with their juices. Add the vegetable broth, chili powder, cumin, and season with salt and pepper. Stir thoroughly to combine all ingredients.
- Simmer the Chili: Bring the chili mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. This allows the flavors to meld and the chili to thicken to your preferred consistency.
- Serve: Once the chili has thickened, taste and adjust seasoning if needed. Serve hot, optionally topped with shredded cheese, avocado slices, or any preferred chili toppings.
Notes
- Feel free to add additional veggies like corn or zucchini for extra texture and nutrients.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños along with the other spices.
- This chili freezes well; store leftovers in an airtight container for up to 3 months.
- Use low-sodium ingredients to control salt levels, especially if serving to those with dietary restrictions.
- To make this chili vegan, omit any dairy toppings or use plant-based alternatives.
