This easy-to-make Vegetarian Chili is the last chili recipe you will ever need! This meatless dish is full of flavor and spice to keep your family coming back for more.
3cansblack beans(15 ounces each) , drained and rinsed
1candiced tomatoes24 ounces
4cupsvegetable broth
Instructions
Combine the bell pepper, onion, and olive oil in a large pot over medium heat. Cook the veggies for about 5 minutes over medium-high heat, or until they are soft and tender.
Once the veggies are tender, stir in the spices until they evenly coat the onions and bell peppers.
Add the black beans, diced tomatoes, and vegetable broth. Stir to combine and allow the chili to simmer over medium heat for 30 minutes.
Serve and enjoy!
Notes
This chili is great topped with cheddar cheese, sliced avocado, sour cream, cilantro, or tortilla chips.
Allow your chili to simmer without a lid on the pot so that the excess moisture can evaporate and the chili thicken.
If you do not have black beans you can use pinto beans. You can also use a mix of the two if you would like.
While you will want to drain the black beans, you do not need to drain the diced tomatoes. You can pour the whole can of tomatoes straight into the chili.
You can store your leftover chili in the fridge for up to 5 days in an airtight container. Reheat your chili in the microwave by transferring a single serving to a bowl and covering it with a paper towel or plate. Reheat the chili for about 1 minute, or until hot.