Hearty Garden Vegetarian Chili

This comforting bowl is packed with protein-rich beans and colorful vegetables in a savory tomato base. It is the perfect cozy meal for a cool evening and tastes even better the next day.

Ingredients

1 medium

yellow onion, diced

1 large

bell pepper, diced

3 cloves

garlic cloves, minced

15 oz (425 g)

canned black beans, drained and rinsed

15 oz (425 g)

canned kidney beans, drained and rinsed

28 oz (794 g)

canned diced tomatoes

1 cup (240 ml)

vegetable broth

2 tablespoons

chili powder

1 tablespoon

olive oil

Steps

1. 1

   Place the 1 medium diced yellow onion and 1 large diced bell pepper on a cutting board and chop them into small, even pieces with a chef's knife.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium heat, about 350°F (175°C), until the oil shimmers, about 1 minute.

3. 3

   Add the 1 medium diced yellow onion and 1 large diced bell pepper to the large pot, and stir with a wooden spoon until they are soft and translucent, about 5 minutes.

4. 4

   Add the 3 minced garlic cloves to the large pot and stir until fragrant and lightly golden, about 1 minute.

5. 5

   Add 28 oz (794 g) of canned diced tomatoes, 1 cup (240 ml) of vegetable broth, 15 oz (425 g) of drained black beans, 15 oz (425 g) of drained kidney beans, and 2 tablespoons of chili powder to the large pot.

6. 6

   Stir the mixture in the large pot with a wooden spoon until all ingredients are well combined.

7. 7

   Simmer the mixture in the large pot over low heat until the chili thickens and the flavors have melded together, about 30 minutes.

Per serving: 310 calories · 14 g protein · 52 g carbs · 4 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.