Vegetarian Chili with Three Beans
This hearty Vegetarian Chili is packed with three types of beans, fresh vegetables, and aromatic spices, making it a filling and nutritious dish. Perfect for a cozy night in or meal prep for the week, it's both satisfying and easy to make.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper diced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can black beans (15 oz), drained and rinsed
- 1 can pinto beans (15 oz), drained and rinsed
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup corn (fresh or frozen)
Instructions
- 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they soften.
- 2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- 3. Stir in the canned diced tomatoes, kidney beans, black beans, pinto beans, corn, and vegetable broth.
- 4. Add the chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
- 5. Reduce heat to low and let it cook for about 15 minutes, stirring occasionally, until heated through and flavors meld together.
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