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Vegetarian Chili
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté for 3-4 minutes until fragrant.
- Add the chopped bell pepper, diced carrots, and diced zucchini to the pot, and cook for another 5 minutes until the vegetables start to soften.
- Stir in the drained and rinsed black beans, kidney beans, and diced tomatoes.
- Pour in the vegetable broth and season with chili powder, cumin, paprika, oregano, salt, and pepper.
- Bring the chili to a simmer, then reduce the heat to low and let it cook for 30-40 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve the vegetarian chili hot, topped with shredded cheese, sour cream, and chopped cilantro if desired.
Vegetarian chili has a rich history dating back to the 1960s when it gained popularity as a meatless alternative to traditional chili. This hearty and flavorful dish is a staple in vegetarian and vegan cuisine, featuring a delicious blend of beans, vegetables, and spices. Chefs and home cooks alike have put their own unique spin on this classic recipe, with variations including black bean chili, lentil chili, and quinoa chili. Restaurants in regions known for their vibrant vegetarian food scenes, such as California and the Pacific Northwest, have perfected the art of vegetarian chili. For the best version of this dish, focus on getting the spice blend just right and incorporating a variety of beans for texture and depth of flavor. Some famous alternative methods for making vegetarian chili include using sweet potatoes or butternut squash for added sweetness and complexity. Today, vegetarian chili continues to be a beloved and versatile dish, enjoyed by people of all dietary preferences.
60 min
6
320 calories
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