Recipe: Vegetarian Chili

Introduction

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Optional toppings: shredded cheese, sour cream, sliced jalapenos, diced avocado, chopped cilantro

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and green bell peppers and cook until softened, about 5 minutes.
4. Add the cumin, chili powder, smoked paprika, oregano, and salt and stir to combine.
5. Add the diced tomatoes (with their juices), kidney beans, black beans, pinto beans, vegetable broth, and tomato paste and stir to combine.
6. Bring the mixture to a simmer and cook for 20-30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
7. Taste and adjust the seasoning as needed.
8. Divide the chili among bowls and top with your desired toppings, if using.
9. Enjoy!

Nutrition

• Calories: 350
• Protein: 18g
• Carbohydrates: 63g
• Fiber: 19g
• Fat: 5g
• Sodium: 1280mg
• Potassium: 1570mg
• Vitamin A: 71% DV
• Vitamin C: 140% DV
• Calcium: 16% DV
• Iron: 34% DV

Conclusion