Dinner
Easy Vegetarian Chili
Aromas of onion, red bell pepper, and garlic bloom in hot oil, then deepen with chili powder, cumin, oregano, and coriander. Black beans and tomatoes simmer into a thick, spiced chili finished with a blanket of melted Cheddar or pepper Jack.
- Total
- 44 min
- Prep
- 30 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 311
- Protein
- 16g
- Carbs
- 39g
- Fat
- 11g
- Fiber
- 14g
- Sugar
- 4g
- Sodium
- 434mg
Ingredients
- 1 tbsp canola oil
- 3/4 cup finely chopped white onion
- 1/2 cup finely chopped red bell pepper
- 4 clove garlic, chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground coriander
- 2 (15 ounce) cans low-sodium black beans, rinsed
- 1 (14 ounce) can diced tomatoes
- 1/4 cup water
- 1/2 cup shredded cheese, such as Cheddar or pepper Jack
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
- Serve the chili sprinkled with cheese.