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Vegetarian Chili

A bowl of Vegetarian Chili, topped with sour cream and cilantro, showcasing the rich texture and vibrant colors.
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A hearty meatless chili with beans, vegetables, and optional quinoa or lentils. Perfect for game day or a cozy fall dinner.

Ingredients

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  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 cup quinoa or lentils (optional)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, bell pepper, and carrot. Cook for 5 minutes until softened.
  3. Stir in black beans, kidney beans, diced tomatoes, and vegetable broth.
  4. Add chili powder, cumin, paprika, and optional quinoa or lentils.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot with your favorite toppings.

Notes

  • For a slow cooker version, combine all ingredients and cook on low for 6 hours.
  • Top with avocado, shredded cheese, sour cream, or cilantro.

Nutrition

Find it online: https://carlacooking.com/best-vegetarian-chili-recipe/