Even your meat-loving family or friend will devour this hearty meatless chili.
Some chilis need to simmer for a long time to help the flavors develop, but this recipe is easy and quick.
I usually prefer to to use as many fresh ingredients in my cooking as possible, I always have a variety of canned beans and canned tomatoes in the pantry. Pair those ingredients with chopped fresh veggies, and some good spices and you’ve got an easy, healthy meal.
You can use this chili recipe as a guideline and then put your own twist on it. You can use meat if you prefer, but once in a while I enjoy a nice vegetarian dish. You could also add more onions and pepper and maybe even throw in some diced butternut squash, diced yellow squash or zucchini.
For this batch of chili I used kidney beans, black beans, and pinto beans but you can use your favorite beans.
Kidney, black and pinto beans make this chili a hearty version of the classic, full of vegetables, savory spices and fresh cilantro, too. Serve with shredded cheese over the top, if you like.
- 3 tablespoons extra-virgin olive oil
- 1 red bell pepper
- 1 green pepper
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- ¼ teaspoon salt
- 5 garlic cloves, thinly sliced
- 2 cups vegetable broth
- 1 (28-ounce) can diced tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained $
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- ½ cup thinly sliced green onions
- shredded cheese
- Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add red pepper, green pepper, onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 5 ingredients (through garlic); cook 2 minutes, stirring frequently. Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions and cheese.