Thick and Hearty Vegetarian Chili Story

* Smoky, slightly spicy, and oh-so satisfying * Packed with vegetables, two types of beans, and warm spices * Fire-roasted diced tomatoes and green chiles are used to give this soup an extra layer of depth and charred smokiness * Just 10 minutes of prep time

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– 2 Tablespoons extra-virgin olive oil – 1 medium yellow onion, diced – 1 red bell pepper, diced – 1 (7 oz. can) fire-roasted green chiles – 4 garlic cloves, minced – 2 Tablespoons chili powder – 1 Tablespoon ground cumin – 1 teaspoon smoked paprika – 1 teaspoon dried oregano – 1/2 teaspoon salt

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– 1 (28 oz. can) fire-roasted diced tomatoes – 1 (15 oz. can) red kidney beans, drained and rinsed – 1 (15 oz. can) pinto beans, drained and rinsed – 2 cups low-sodium vegetable broth – 1/2 lime, juiced – 1/4 cup fresh cilantro, chopped (for garnish) – Garnishes: sliced avocado, grated cheddar cheese, tortilla chips, sour cream, etc.

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Step 1. In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat for 1-2 minutes. Add the onion, bell pepper, and chiles, and stir to combine. Cook until onion is tender and translucent, about 7-8 minutes.

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Step 2. Add garlic, chili powder, cumin, paprika, oregano, and salt, and cook for an additional minute, stirring frequently.

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Step 3. Pour in diced tomatoes, both beans, and vegetable broth, and give it a good stir. Simmer chili (reducing heat to medium-low or low if necessary) for around 30 minutes, stirring occasionally.

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Step 4. Remove from heat and finish chili with fresh lime juice, chopped cilantro, and whatever your favorite chili toppings are.

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Make it vegan/dairy-free: Without any of the garnishes, this chili recipe is dairy-free. In addition to avocado and tortilla chips, you could choose a plant-based cheese or sour cream.

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Use your favorite beans for this chili: I love kidney and pinto beans in my chili, but you can easily substitute black beans, white beans, etc. in this recipe.

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Thick and Hearty Vegetarian Chili Story

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* Smoky, slightly spicy, and oh-so satisfying * Packed with vegetables, two types of beans, and warm spices * Fire-roasted diced tomatoes and green chiles are used to give this soup an extra layer of depth and charred smokiness * Just 10 minutes of prep time

Reasons To Make Thick and Hearty Vegetarian Chili

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Ingredients Needed

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Ingredients Needed

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Step 1. In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat for 1-2 minutes. Add the onion, bell pepper, and chiles, and stir to combine. Cook until onion is tender and translucent, about 7-8 minutes.

Step-By-Step Instructions

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Step 2. Add garlic, chili powder, cumin, paprika, oregano, and salt, and cook for an additional minute, stirring frequently.

Step-By-Step Instructions

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Step 3. Pour in diced tomatoes, both beans, and vegetable broth, and give it a good stir. Simmer chili (reducing heat to medium-low or low if necessary) for around 30 minutes, stirring occasionally.

Step-By-Step Instructions

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Step 4. Remove from heat and finish chili with fresh lime juice, chopped cilantro, and whatever your favorite chili toppings are.

Step-By-Step Instructions

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Make it vegan/dairy-free: Without any of the garnishes, this chili recipe is dairy-free. In addition to avocado and tortilla chips, you could choose a plant-based cheese or sour cream.

Recipe Notes and Helpful Tips

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Use your favorite beans for this chili: I love kidney and pinto beans in my chili, but you can easily substitute black beans, white beans, etc. in this recipe.

Recipe Notes and Helpful Tips

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SERVE AND ENJOY!

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