This vegetarian chili is so good even the biggest meat eater is a fan. Perfect for the Meatless Monday menu or any day of the week. It’s easy and cooks in about 40 minutes. No one will miss the beef, I promise!
You saute onions, garlic, and spices. Throw in the beans, tomatoes and vegetable broth then let cook for 30 minutes.
It’s so quick and easy I forgot to take prep photos. Please forgive me. I don’t think you will need them to prepare this recipe anyway.
- 2 15oz. cans black beans (1 drained, 1 undrained)
- 1 15oz can of kidney beans (drained)
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 2 14.5-oz. cans fire roasted tomatoes
- 2 cups vegetable stock
Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain the third can.)
Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender.
Add garlic and saute another 1 to 2 minutes.
Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.
Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock.
Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve chili with desired toppings.
Recipe adapted from MyRecipes