Description
Warm up with this hearty vegetarian chili, bursting with vibrant flavors and textures. Perfect for chilly evenings or game nights, this dish is a satisfying meal that pleases even the most devoted meat lovers. With its rich aroma and colorful ingredients, every spoonful is a cozy embrace that invites you to come back for more.
Ingredients
Scale
- 2 cans (15 oz each) low-sodium black beans, drained and rinsed
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 2 bell peppers (red and yellow), chopped
- 2 tablespoons chili powder
- 4 cups vegetable broth
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 1 cup corn kernels (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté onions and bell peppers until onions are translucent (about 5 minutes).
- Add minced garlic, chili powder, and cumin; cook for an additional minute.
- Stir in black beans, diced tomatoes (with juices), corn, and vegetable broth. Mix well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally until thickened.
- Just before serving, add lime juice and fresh cilantro if desired. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg