Vegetarian Chili - So easy and delicious you won't even miss the beef!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 30 ounces black beans (1 drained, 1 undrained) (2 - 15 oz cans)
- 15 ounces kidney beans (drained) (1 - 15oz can)
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 29 ounces fire-roasted tomatoes 2 - 14.5-oz. cans
- 2 cups vegetable stock
Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain the third can.)
Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender.
Add garlic and saute another 1 to 2 minutes.
Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.
Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock.
Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve chili with desired toppings.
Calories: 504kcal | Carbohydrates: 82g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Sodium: 1245mg | Potassium: 1119mg | Fiber: 27g | Sugar: 9g | Vitamin A: 1752IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 8mg