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Vegetarian Chili Recipe

Vegetarian Chili Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes, with juices
  • 1 cup frozen corn
  • 2 cups vegetable broth
  • Toppings: diced avocado, chopped cilantro, lime wedges, tortilla chips

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion and bell pepper until softened, about 5 minutes, then stir in garlic for 30 seconds.
  2. Add tomato paste, chili powder, cumin, smoked paprika, cocoa, and salt. Stir constantly for 30 to 45 seconds until fragrant.
  3. Stir in beans, tomatoes, corn, and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
  4. Ladle into bowls and top with avocado, cilantro, lime, and chips. Serve hot.

Notes

The chili continues to thicken as it cools. If you are making it ahead, let it cool for 10 minutes off the heat before storing. Leftovers taste even better the next day.