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This vegetarian chili is all about bold flavors, hearty textures, and just the right amount of warmth. It’s a perfect choice for busy weeknights or weekend gatherings, and it caters to both seasoned chili lovers and newcomers searching for something new. Let’s dive into a bowl of wholesome, plant-powered goodness!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup vegetable broth (or water)
- Salt and pepper to taste
- Optional toppings: fresh cilantro, diced avocado, shredded cheese, lime wedges
Instructions
Begin by warming the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring occasionally until the onion becomes translucent, about five minutes. Toss in the chopped red and yellow bell peppers, then sprinkle in the smoked paprika, chili powder, and ground cumin. Let everything cook for a couple of minutes to release those aromatic spices.
Next, add the diced tomatoes, black beans, and kidney beans along with the vegetable broth. Give the mixture a good stir, scraping up any browned bits at the bottom of the pot. Bring the chili to a simmer, then reduce the heat to low and cover. Let the flavors mingle for about 15 minutes, or until the peppers are tender and the chili begins to thicken.
Finish by seasoning with salt and pepper. If you prefer a hotter kick, feel free to toss in a pinch of cayenne or your favorite hot sauce. Serve your veggie chili in bowls with a sprinkle of fresh cilantro, creamy avocado, or a handful of shredded cheese on top—whatever your taste buds crave!
Whether you’re feeding a crowd, meal-prepping for the week, or craving a cozy dinner, this Smoky Fiesta-Inspired Veggie Chili checks all the boxes. It’s protein-packed from the beans, brimming with colorful vegetables, and easily adaptable to suit your preferences—swap in pinto beans, add roasted sweet potato, or stir in a little chipotle pepper for extra smokiness. Enjoy this chili knowing it’s not only loaded with flavor, but also a nourishing option for vegetarians, vegans, or anyone looking to add more plant-based meals to their repertoire.
