Description

This hearty Vegetarian Chili is a flavorful, comforting dish packed with black beans, fire-roasted tomatoes, and a blend of spices. Perfect for a nutritious weeknight dinner, it’s easy to prepare on the stovetop and provides a satisfying meal that serves six.

Ingredients

Main Ingredients

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
2 cups low-sodium vegetable broth

Spices and Oils

2 tbsp chili powder
1 tsp cumin
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Prep the Ingredients: Dice the onion, chop the bell peppers, and mince the garlic cloves to have all ingredients ready.
Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Then add the minced garlic and sauté briefly until fragrant.
Cook Bell Peppers: Stir in the chopped bell peppers and cook until softened, approximately 3 to 4 minutes.
Add Remaining Ingredients: Mix in the drained black beans, fire-roasted diced tomatoes with their juices, vegetable broth, chili powder, cumin, salt, and pepper. Stir well to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes, allowing the flavors to meld and the chili to thicken.
Serve: Once your desired thickness is reached, serve the chili hot. Optionally top with shredded cheese, avocado, or other favorite toppings.

Notes

For added heat, sprinkle in some cayenne pepper or diced jalapeños during cooking.
To make this chili vegan, omit any dairy toppings such as cheese.
Use low-sodium vegetable broth to control the salt level.
Chili tastes even better the next day as flavors continue to develop.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.