Chili Recipe
You need Chili Recipe comfort when weather turns dramatic and unpredictable.
Because salads refuse to hug you back properly.
This vegetarian bowl brings hearty beans, tomatoes, bold spices.
Everything simmers slowly, filling kitchen with irresistible aroma.
Grab thick sweater, big spoon, and conquer cravings confidently tonight.
Chili Recipe
A hearty vegetarian chili packed with kidney beans, black beans, tomatoes, bell peppers, and warming spices simmered into a rich, comforting dish.
Ingredients
Method
- Heat olive oil in large pot over medium heat.
- Add chopped onion and cook 4 minutes until soft.
- Stir in minced garlic and cook 30 seconds.
- Add diced bell peppers and sauté 3 minutes.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Add kidney beans, black beans, crushed tomatoes, corn, and vegetable broth.
- Bring mixture to boil, then reduce heat.
- Simmer uncovered 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot with preferred toppings.
Notes
Nutritional Values (Per Serving)
Calories: 340Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 55g
Fiber: 14g
Protein: 16g Iron: 25%
Folate: 40%
Vitamin C: 35%
Magnesium: 20%
Potassium: 18%
Additional Notes and Tips
- Add diced jalapeño for extra heat.
- Stir in dark cocoa powder for deeper flavor.
- Top with avocado or shredded cheese if desired.
- Let chili rest 10 minutes before serving for thicker texture.
- Store refrigerated up to four days; flavor improves overnight.
