Get ready to tantalize your taste buds with Lucy's Vegetarian Style Chili, a hearty and flavorful dish that will have you craving more! Packed with protein-rich beans, vibrant vegetables, and a perfect blend of spices, this chili is not just a meal—it's a celebration of Mexican cuisine that everyone can enjoy. Whether you're a seasoned chef or a kitchen novice, this quick and easy recipe will guide you through creating a comforting bowl of goodness in just under an hour. So, roll up your sleeves and get ready to impress your family and friends with this deliciously satisfying vegetarian chili that’s sure to become a staple in your home!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining beans, chopping onions, mincing garlic, and dicing bell pepper.
- Heat a large pot or Dutch oven over medium heat with a light coating of olive oil.
- Add chopped onions and bell peppers to the pot, sautéing until the vegetables become soft and slightly translucent, approximately 5-6 minutes.
- Introduce minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat evenly and release the spices' aromatic oils.
- Pour in drained kidney beans, black beans, and diced tomatoes, stirring to combine all ingredients thoroughly.
- Season with salt and pepper, adjusting to taste preferences.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Allow chili to cook for 35-40 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Taste and adjust seasonings if needed before serving hot.
- Optional: Garnish with fresh cilantro, diced green onions, or a dollop of sour cream if desired.
Tips
- Prep Ahead: To save time, chop your vegetables and drain the beans in advance. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Spice Level: If you like it spicy, consider adding a pinch of cayenne pepper or some diced jalapeños when sautéing the vegetables. Adjust the chili powder to your heat preference as well!
- Let It Simmer: Allowing the chili to simmer longer can enhance the flavors. If you have the time, let it cook for an extra 10-15 minutes for a richer taste.
- Experiment with Toppings: Elevate your chili with various toppings like avocado slices, shredded cheese, or crunchy tortilla chips for added texture and flavor.
- Make It a Meal: Serve your chili with warm cornbread or over a bed of rice to make it a complete meal that’s both filling and nutritious.
- Store for Later: This chili stores well in the fridge for up to a week, and it also freezes beautifully, making it perfect for meal prep or quick lunches!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
