Vegetarian Chili
A hearty and colorful vegetarian chili loaded with black beans, red kidney beans, sweet potatoes, bell peppers, and topped with fresh avocado, green onions, and cilantro. This dish is comforting, nutritious, and perfect for any meal.
Ingredients
- Black Beans: 1 cup, cooked or canned
- Red Kidney Beans: 1 cup, cooked or canned
- Sweet Potatoes: 2 medium, peeled and diced
- Red Bell Pepper: 1 medium, diced
- Green Bell Pepper: 1 medium, diced
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Tomato Paste: 2 tablespoons
- Diced Tomatoes: 1 can (14 oz)
- Vegetable Broth: 2 cups
- Chili Powder: 1 tablespoon
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Olive Oil: 2 tablespoons
- Avocado: 1 medium, diced
- Green Onions: 2 stalks, chopped
- Cilantro: ¼ cup, chopped
Instructions
- Preheat a large pot over medium heat and add olive oil.
- Sauté onions and garlic until fragrant.
- Add bell peppers and sweet potatoes and cook for 5 minutes until slightly softened.
- Stir in black beans, red kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and black pepper.
- Bring the chili to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally, until vegetables are tender.
- Taste and adjust seasoning as needed.
- Stir in fresh cilantro just before serving.
- Serve hot, topped with diced avocado and chopped green onions.
Notes
- Simmer slowly to deepen flavors.
- Mash a few sweet potato cubes into the chili for extra creaminess.
- Garnish with avocado and cilantro just before serving for freshness.
- Adjust chili powder and spices to your taste preference.
Find it online: https://dishmio.com/vegetarian-chili-2/