Description
A robust, smoky vegetarian chili loaded with black beans, fire-roasted tomatoes, and warm spices. Topped with creamy avocado and tangy lime for a satisfying meatless meal that even carnivores will love!
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 3 (15 oz) cans black beans, drained/rinsed
- 1 (28 oz) can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp salt
- Toppings:
- Diced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Lime wedges
- Tortilla chips
Instructions
- Sauté veggies: Heat oil in large pot over medium. Cook onion and bell pepper 5 mins until soft. Add garlic and spices; cook 1 min until fragrant.
- Build chili: Stir in beans, tomatoes, broth, corn, tomato paste, lime juice, sugar, and salt. Bring to a boil.
- Simmer: Reduce heat to low. Partially cover and simmer 30 mins, stirring occasionally.
- Adjust: For thicker chili, mash some beans against pot. Add water if too thick.
- Serve with desired toppings and crusty bread or rice.
Notes
- Slow cooker: Sauté veggies first, then cook on LOW 6-8 hrs
- Protein boost: Add 1 cup cooked quinoa or textured vegetable protein
- Spice control: Omit cayenne for mild chili
- Freezes beautifully: Store in portions up to 3 months
- Instant Pot: Use Sauté function, then pressure cook 15 mins
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups (without toppings)
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg