vegetarian chili

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, bell peppers, and cook for another 3-5 minutes, until slightly tender.
4. Stir in black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
5. Add chili powder, cumin, smoked paprika, and cayenne pepper (if using).
6. Bring to a simmer, then reduce heat and cover.
7. Let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
8. Season with salt and pepper to taste.

Notes

• For a thicker chili, you can mash some of the beans with a fork before serving.
• To make this chili spicy, add more cayenne pepper or a pinch of red pepper flakes.
• Serve with your favorite toppings!
• This chili can be made in a slow cooker: Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.