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Rachel White

Chili Recipe

A hearty vegetarian chili packed with kidney beans, black beans, tomatoes, bell peppers, and warming spices simmered into a rich, comforting dish.

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 cup corn kernels
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Heat olive oil in large pot over medium heat.
  2. Add chopped onion and cook 4 minutes until soft.
  3. Stir in minced garlic and cook 30 seconds.
  4. Add diced bell peppers and sauté 3 minutes.
  5. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  6. Add kidney beans, black beans, crushed tomatoes, corn, and vegetable broth.
  7. Bring mixture to boil, then reduce heat.
  8. Simmer uncovered 30 minutes, stirring occasionally.
  9. Taste and adjust seasoning if needed.
  10. Serve hot with preferred toppings.

Notes

Nutritional Values (Per Serving)

Calories: 340
Total 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.