This chili is packed with protein and fiber from beans and vegetables, and it’s flavored with warm and aromatic spices that will warm you up from the inside out. Even if you’re not a vegetarian, you’ll love this meatless chili that’s so flavorful and filling, you won’t even miss the meat!
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 jalapeƱo peppers, seeded and chopped
2 cans of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
1 can of corn, drained
1 can of diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 cups vegetable broth
Chopped fresh cilantro and grated cheddar cheese for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sautƩ for 2-3 minutes until softened.
Add the garlic, bell pepper, and jalapeƱo peppers and cook for another 2-3 minutes until fragrant.
Add the kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the pot. Stir well to combine.
Pour in the vegetable broth and bring the chili to a boil. Reduce the heat to low and let it simmer for 20-30 minutes until the vegetables are tender and the flavors have melded together.
Serve the chili hot, garnished with chopped fresh cilantro and grated cheddar cheese (if desired). Enjoy!