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5 from 7 votes

Vegetarian Chili

Vegetarian Chili - So easy and delicious you won't even miss the beef!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup, vegetarian
Cuisine: American
Keyword: chili, easy, Vegetarian
Servings: 4
Calories: 504kcal
Author: Don't Sweat The Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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