Description
A hearty and flavorful vegetarian chili made with black beans, kidney beans, and fire-roasted tomatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, chopped
- 1 (14-ounce) can diced tomatoes (fire-roasted if preferred)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook until fragrant.
- Stir in the chopped mushrooms and cook for about 8 minutes or until tender.
- Add the canned tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine.
- Incorporate the rinsed beans and vegetable broth into the mixture. Bring to a gentle boil.
- Reduce heat to low and let simmer for about 20 minutes, partially covered.
- Taste and adjust seasoning as desired before serving hot.
Notes
- This chili is even better the next day as the flavors meld together.
- Feel free to add more vegetables like bell peppers or corn for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg