Vegetarian Chili

A hearty and flavorful chili packed with beans and vegetables, perfect for a cozy dinner.

Ingredients

• 1 can (19 oz), drained and rinsed Canned kidney beans
• 1 can (19 oz), drained and rinsed Canned black beans
• 1 medium, diced Onion
• 1, diced Bell pepper
• 1 can (28 oz), undrained Diced tomatoes
• 2 tbsp Tomato paste
• 2 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1 cup Vegetable broth
• 1 Bay leaf
• to serve Sour cream (optional)
• to serve Chopped cilantro (optional)

Instructions

1. Rinse kidney and black beans in a colander under cold water. Drain well.
2. In a large pot or Dutch oven, sauté diced onion and bell pepper over medium heat until softened, about 5-7 minutes.
3. Add diced tomatoes (undrained), tomato paste, chili powder, cumin, smoked paprika, dried oregano, and bay leaf. Cook, stirring occasionally, for 5 minutes to bloom the spices.
4. Stir in kidney beans, black beans, and vegetable broth.
5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld.
6. Remove bay leaf before serving. Taste and adjust seasoning as needed.
7. Serve hot with a dollop of sour cream and chopped fresh cilantro, if desired.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: dinner