Vegetarian Chili
A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices, perfect for cozy nights or dinner parties.
Ingredients
Beans
- 1 can black beans, drained and rinsed Choose a high-quality brand.
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
Vegetables
- 1 tablespoon olive oil For sautéing.
- 1 onion, chopped
- 2 cloves garlic, minced Adjust based on preference.
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 stalks celery, diced
Liquids
- 1 can diced tomatoes Include juice.
- 2 cups vegetable broth
Spices
- 2 tablespoons chili powder Adjust for spice level.
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper Season according to preference.
Garnish
- Fresh cilantro Optional.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, minced garlic, chopped bell pepper, diced carrots, and diced celery, and sauté for 5 to 7 minutes until softened.
- Sprinkle in the chili powder, cumin, and paprika, cooking for another minute to release the flavors.
Cooking
- Add the black beans, kidney beans, chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to let it simmer.
- Cook for 30 to 40 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro.
- Serve with your favorite accompaniments like sour cream or avocado.
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Notes
For a richer flavor, prepare the chili a day in advance. Experiment with various beans and vegetables for different textures and flavors.