If you’re looking for a hearty and healthy meal that’s perfect for a cold winter’s night, look no further than this vegetarian chili recipe! Not only is it packed with protein and fiber, but it’s also full of flavor and incredibly easy to make.
To start, you’ll need a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat and add one chopped onion and two cloves of minced garlic. Cook until the onion is translucent, then add one diced bell pepper and one diced jalapeno pepper (if you like a little spice!). Cook for a few more minutes until the peppers are soft.
Next, add two cans of black beans, two cans of kidney beans, and two cans of diced tomatoes (undrained). Stir everything together and add two cups of vegetable broth. Season with two tablespoons of chili powder, one tablespoon of cumin, one teaspoon of smoked paprika, and salt and pepper to taste.
Bring the chili to a boil, then reduce the heat and let it simmer for at least 30 minutes. The longer you let it cook, the better the flavors will meld together. Serve hot, garnished with your choice of toppings (shredded cheese, sour cream, diced avocado, or fresh cilantro are all great options!).
