I know, I know. It’s getting colder and we’re not really thinking about chili or soups anymore but this vegetarian chili is so good that you’ll want to make it year round! If you’re looking for a hearty meal with tons of flavor, this recipe might be just what you need. The best part? It comes together in less than 30 minutes! So don’t wait until next summer to try this delicious vegetarian dish. Get started now because the fall season will be here before you know it!
prep: 15 mins, cook: 35 mins, total: 50 mins, Servings: 6, Yield: 6 servings
1 (16 ounce) can tomato sauce
2 medium red bell peppers, coarsely chopped
¼ cup olive oil
3 (15 ounce) cans black beans
1 ½ teaspoons ground cumin
6 cloves garlic, chopped
2 tablespoons chili powder
2 cups chopped onions
½ teaspoon ground cayenne pepper
2 teaspoons dried oregano
salt and ground black pepper to taste
Drain black beans, reserving 1/2 cup liquid. Set aside.
Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
Season to taste with salt and pepper. Ladle chili into bowls to serve.
Per Serving: 342 calories; protein 15.5g; carbohydrates 49.7g; fat 10.6g; sodium 1244.6mg.