Classic Homemade Meatless Chili
A hearty meatless chili filled with spices, vegetables, and beans, perfect for any occasion.
Equipment
- Large Pot or Dutch Oven
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 1 medium Red Bell Pepper Diced.
- 1 medium Green Bell Pepper Diced.
- 1 medium Carrot Diced.
- 1 stalk Celery Chopped.
Tomato Base
- 2 cans Canned Diced Tomatoes 14.5 oz each.
Beans
- 1 can Canned Kidney Beans 15 oz, drained and rinsed.
- 1 can Canned Black Beans 15 oz, drained and rinsed.
Spices
- 2 tablespoons Chili Powder For heat and flavor.
- 1 teaspoon Ground Cumin Adds earthiness.
- 1 teaspoon Dried Oregano For herbaceous flavor.
Seasoning
- to taste Salt
- to taste Pepper
Liquid Base
- 2 cups Vegetable Broth For consistency.
Garnish
- to taste Fresh Cilantro Optional, for garnish.
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add diced red and green bell peppers and sauté for another 5 minutes.
- Incorporate diced carrot and chopped celery, cooking for another 5 minutes.
- Pour in diced tomatoes with juices and stir to combine.
- Add drained kidney and black beans to the pot.
- Sprinkle in chili powder, cumin, and oregano, stirring well.
- Season with salt and pepper to taste.
- Pour in vegetable broth and stir to combine all ingredients.
- Bring to a gentle boil, then reduce heat and cover to simmer for at least 30 minutes.
- Check thickness and adjust with more broth if necessary.
- Taste and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with fresh cilantro.
Notes
This chili is perfect for meal prep and can be stored in the refrigerator for up to five days.