Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cans (15 oz each) kidney beans, rinsed and drained
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup vegetable broth
– Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bell pepper, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Stir in the kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, and pepper.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat and let it simmer for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning if necessary.
7. Serve hot with your choice of toppings.
Notes
This chili is even better the next day as the flavors meld together. You can store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Drinks, Shakes & Cool Treats 🥤
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chili, vegetarian, comfort food