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Vegetarian chili, garnished with cheese and jalapenos, in a white bowl.
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Vegetarian Chili

Vegetarian Chili - So easy and delicious you won't even miss the beef!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup, vegetarian
Cuisine: American
Servings: 4 -6
Author: Don't Sweat The Recipe

Ingredients

  • 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

Instructions

  • 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.