Hearty Vegetarian Chili

Name: Hearty Vegetarian Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1 each yellow onion, diced; 1 each red bell pepper, diced; 1 each jalapeo, seeded and minced; 3 each garlic, minced; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 800 g crushed tomatoes; 2 tbsp tomato paste; 400 g canned black beans, drained and rinsed; 400 g canned kidney beans, drained and rinsed; 400 g canned pinto beans, drained and rinsed; 500 ml vegetable stock; 1 tsp kosher salt, plus more to taste; 0.5 tsp black pepper, freshly ground; 2 tbsp lime juice, from 1 lime; 0.25 cup cilantro, chopped, for garnish; 0.5 cup sour cream, for serving

A robust and flavorful chili loaded with beans, vegetables, and warm spices. Perfect for a cozy weeknight dinner or game day crowd.

⏱ 15 min prep · 40 min cook · easy

Servings

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Ingredients

30 ml vegetable oil
1 yellow onion diced
1 red bell pepper diced
1 jalapeo seeded and minced
3 garlic minced
30 ml chili powder
15 ml cumin
5 ml smoked paprika
5 ml dried oregano
800 g crushed tomatoes
30 ml tomato paste
400 g canned black beans drained and rinsed
400 g canned kidney beans drained and rinsed
400 g canned pinto beans drained and rinsed
500 ml vegetable stock
5 ml kosher salt plus more to taste
2 ml black pepper freshly ground
30 ml lime juice from 1 lime
60 ml cilantro chopped, for garnish
120 ml sour cream for serving

Nutritionper serving (6 total: 2010 kcal)

Calories	330
Protein	16g
Fat	10g
Carbs	50g
Fiber	17g
Sugar	11g
Sodium	1370mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Sautéing
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the diced onion, red bell pepper, and jalapeño. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
⏲ 5 min
2
Sautéing
Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly until fragrant, about 30 seconds.
⏲ 30s
3
Sautéing
Stir in the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly.
⏲ 1 min
4
Boiling
Add the crushed tomatoes, drained and rinsed beans, and vegetable stock. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat.
⏲ 5 min
5
Simmering
Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 30 minutes. The chili should thicken and the flavors meld together.
⏲ 30 min
6
Simmering
Uncover and stir in the lime juice. Season with salt and black pepper to taste. Simmer uncovered for an additional 5 minutes to slightly reduce and intensify flavors.
⏲ 5 min
7
Ladle the chili into bowls and garnish with chopped cilantro. Serve with a dollop of sour cream on top.