Description
A hearty and flavorful vegetarian chili packed with beans corn and vegetables. This recipe is easy to make and perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 bell peppers (any color) chopped
- 2 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes undrained
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can corn drained (or 1.5 cups frozen corn)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Shredded cheese or sour cream for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened about 8-10 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes diced tomatoes kidney beans black beans corn chili powder cumin smoked paprika oregano and cayenne pepper (if using).
- Bring the chili to a simmer then reduce heat cover and let it cook for at least 30 minutes (longer is better for flavor development) stirring occasionally.
- Taste and season with salt and black pepper as needed.
- Ladle into bowls and serve hot garnished with fresh cilantro shredded cheese or sour cream if desired.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- This chili can be made ahead of time; the flavors meld and improve overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.