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Hearty Vegetarian Chili

A close-up of a white bowl filled with hearty vegetarian chili, topped with fresh cilantro.
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A satisfying and flavorful vegetarian chili packed with beans and vegetables, perfect for a healthy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsweetened cocoa powder (optional, for depth)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
  2. Add garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, kidney beans, black beans, pinto beans, vegetable broth, salt, pepper, and cocoa powder (if using).
  4. Bring the chili to a boil, then reduce heat and simmer, covered, for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
  5. Taste and adjust seasonings as needed.
  6. Serve hot with your favorite toppings.

Notes

  • For extra protein, add a can of lentils.
  • Top with avocado, cilantro, dairy-free sour cream, or shredded cheese.
  • This chili is great for meal planning and can be frozen for later.

Nutrition

Find it online: https://kitchenslang.com/vegetarian-chili-recipe/