Description
In the depths of winter, indulge in a warm, hearty vegetarian chili that’s perfect for any occasion. This vibrant dish features fire-roasted tomatoes, protein-packed beans, and aromatic spices that create an irresistible comfort food experience.
Ingredients
Scale
- 1 (28 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup bell peppers, chopped (mix of red and yellow)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent.
- Add minced garlic and chopped bell peppers; cook until peppers soften.
- Stir in the canned tomatoes, black beans, and kidney beans until well combined.
- Season with chili powder, cumin, salt, and pepper; let spices bloom for about 2 minutes.
- Pour in vegetable broth; bring to a gentle boil then reduce heat. Simmer for 20-30 minutes.
- Adjust seasoning if needed and serve hot with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg