Hearty Vegetarian Chili
Ingredientsfor 2
320
Cal
18g
Protein
56g
Carbs
6g
Fat
- 11 can (15 oz) kidney beans, drained
- 21 can (15 oz) black beans, drained
- 31 can (15 oz) pinto beans, drained
- 41 can (28 oz) crushed tomatoes
- 51 can (14.5 oz) diced tomatoes
- 61 large onion, diced
- 73 bell peppers (mixed colors), diced
- 84 cloves garlic, minced
- 91 jalapeño, minced
- 102 tablespoons chili powder
- 111 tablespoon cumin
- 121 teaspoon smoked paprika
- 13½ teaspoon cayenne pepper
- 142 tablespoons olive oil
- 15Salt to taste
- 16Sour cream, shredded cheddar, green onions for serving
Instructions
- 1
Heat olive oil in a large Dutch oven over medium-high heat. Add onion and bell peppers, cooking 6–8 minutes until softened and lightly browned. Add garlic and jalapeño, cooking 1–2 minutes until fragrant.
- 2
Add chili powder, cumin, smoked paprika, and cayenne. Stir into the vegetables and cook 1–2 minutes until the spices are toasted and very fragrant — this step is key for depth of flavor.
- 3
Add all three cans of beans, crushed tomatoes, and diced tomatoes. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally, until the chili has thickened and the flavors have melded — it should look rich and glossy.
- 4
Taste and season generously with salt. A good chili should be bold and slightly spicy. Serve with sour cream, shredded cheddar, and green onions. This chili improves the next day after the flavors continue to develop.