Vegetarian Chili

🛒 Ingredients

• Olive Oil 3 g · 27 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic Cloves 5 g · 8 kcal
• Red Bell Pepper 50 g · 13 kcal
• Celery Stalk 25 g · 4 kcal
• Jalapeño Pepper 5 g · 2 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Tomato Paste 10 g · 7 kcal
• Black Beans (canned, drained, rinsed) 80 g · 104 kcal
• Kidney Beans (canned, drained, rinsed) 80 g · 96 kcal
• Vegetable Broth 100 g · 10 kcal
• Chili Powder 3 g · 9 kcal
• Ground Cumin 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 0 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, celery, and jalapeño (if using), and cook until softened, about 5-7 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant. Add chili powder, ground cumin, smoked paprika, and dried oregano, cooking for another minute until spices are aromatic.
3. Pour in diced tomatoes with their juice, tomato paste, black beans, kidney beans, and vegetable broth. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, allowing flavors to meld.
4. Taste and adjust seasoning with salt and a pinch of sugar (if desired) to balance acidity. Serve hot, garnished with fresh cilantro or other toppings if preferred.