Bell Pepper and Spinach Vegetarian Chili
A hearty and flavorful vegetarian chili featuring beans, spinach, and bell peppers, perfect for a comforting meal.
Ingredients
- 1 cup, chopped Spinach
- 1 cup, diced Mini Bell Peppers
- 1 can, drained and rinsed Canned Kidney Beans
- 1 can, drained and rinsed Canned Black Beans
- 1 can (14.5 oz) Diced Tomatoes
- 1, chopped Onion
- 2 cloves, minced Garlic
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 cup Vegetable Broth
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
Instructions
- In a large pot or Dutch oven, sauté chopped onion over medium heat until softened (about 5 minutes).
- Add minced garlic and diced bell peppers, and cook until slightly tender (about 5 minutes).
- Stir in chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
- Add diced tomatoes, drained kidney beans, drained black beans, and vegetable broth. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Stir in chopped spinach during the last few minutes of cooking, until wilted.
- Serve hot with your favorite toppings, such as sour cream, shredded cheese, avocado, chopped cilantro, or a dollop of Greek yogurt.
Cuisine: Mexican
Suitability: vegetarian
Prep Time: 15 mins
Cook Time: 40 mins
Serving Size: 2
Meal Type: lunch