This hearty vegetarian chilli is a perfect dish for a cold winter night, packed with protein-rich beans and flavorful spices. The combination of tender vegetables, rich tomatoes, and aromatic chilli peppers creates a truly satisfying meal. With its ease of preparation and versatility, this recipe is a great option for anyone looking for a delicious and nutritious vegetarian option.
Ingredients
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 large onion
- 3 cloves garlic
- 2 large bell peppers
- 2 large tomatoes
- 1 large can diced tomatoes
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Preparation
- Step 1: Rinse the dried kidney beans and black beans, then soak them in water for at least 8 hours or overnight
- Step 2: Drain and rinse the soaked beans, then transfer them to a large pot with enough water to cover them, bring to a boil, then reduce heat and simmer for 1 hour or until tender
- Step 3: Chop the onion, garlic, and bell peppers into small pieces
- Step 4: Heat the olive oil in a large pan over medium heat, then add the chopped onion and cook until softened, about 5 minutes
- Step 5: Add the chopped garlic and cook for another minute, until fragrant
- Step 6: Add the chopped bell peppers and cook for 5 minutes, until tender
- Step 7: Add the chilli powder, cumin, cayenne pepper, salt, and black pepper, and stir to combine
- Step 8: Add the diced tomatoes, chopped tomatoes, and cooked beans to the pan, stir to combine, then bring to a simmer
- Step 9: Reduce heat to low and let the chilli simmer for 20 minutes, stirring occasionally, until the flavors have melded together and the chilli has thickened slightly
- Step 10: Serve the vegetarian chilli hot, garnished with chopped fresh herbs or a dollop of sour cream if desired
Chef’s Tip: To add extra depth of flavor to the chilli, try adding a splash of red wine or a teaspoon of smoked paprika
Prep: | Cook: | Servings:
