Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in diced tomatoes, black beans, kidney beans, vegetable broth, chili powder, cumin, and smoked paprika.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a richer flavor, cook longer.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño with the other vegetables.
- To make it thicker, mash some of the beans against the side of the pot.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 18g
- Protein: 17g
- Cholesterol: 0mg