Description
A cozy, hearty vegetarian chili packed with kidney, black, and pinto beans simmered in a spiced tomato base—perfect for meal prep, game day, or warming weeknights.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 can (15 oz) crushed tomatoes
- 1 1/2 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, green onions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add crushed tomatoes and vegetable broth, stirring to combine. Scrape any browned bits from the bottom of the pot.
- Stir in kidney beans, black beans, and pinto beans. Mix well.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavors meld.
- Taste and adjust seasoning. Serve hot with desired toppings.
Notes
- Use any combination of beans you like—navy, cannellini, or chickpeas work great.
- For added heat, include diced jalapeño or a pinch of cayenne.
- Store leftovers in the fridge up to 5 days or freeze for 3 months.
- To thicken, simmer uncovered or mash some beans in the pot.
- Try serving in bread bowls, over rice, or with sweet potatoes for a fun twist.
