Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (4 ounce) can diced green chiles, undrained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and bell pepper, and cook for another 3-5 minutes until bell pepper is tender-crisp.
- Add diced tomatoes, cannellini beans, chickpeas, green chiles, vegetable broth, chili powder, cumin, and oregano. Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow flavors to meld.
- 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 jalapeƱo with the bell pepper.
- This chili can be made ahead of time and reheats well.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg