Sunday Harvest Chili

Name: Sunday Harvest Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (chopped); 2 bell peppers (any color, chopped); 3 clove garlic (minced); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper ((optional, for heat)); 1 can crushed tomatoes (28 ounces); 1 can diced tomatoes with green chilies (15 ounces, undrained); 1 can black beans (15 ounces, rinsed and drained); 1 can kidney beans (15 ounces, rinsed and drained); 1 cup vegetable broth; 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 1 cup shredded cheddar cheese (for serving); 0.5 cup sour cream (for serving); 0.25 cup fresh cilantro (for serving)

A robust and warming vegetarian chili packed with a blend of beans, bell peppers, tomatoes, and aromatic spices.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $2.63/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (chopped)
2 bell peppers (any color, chopped)
3 clove garlic (minced)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper ((optional, for heat))
1 can crushed tomatoes (28 ounces)
1 can diced tomatoes with green chilies (15 ounces, undrained)
1 can black beans (15 ounces, rinsed and drained)
1 can kidney beans (15 ounces, rinsed and drained)
1 cup vegetable broth
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
1 cup shredded cheddar cheese (for serving)
0.5 cup sour cream (for serving)
0.25 cup fresh cilantro (for serving)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped yellow onion and bell peppers; cook until softened, about 7-8 minutes.
Stir in minced garlic, chili powder, ground cumin, and smoked paprika. If using, add cayenne pepper. Cook for 1 minute until fragrant.
Pour in crushed tomatoes, diced tomatoes with green chilies, rinsed and drained black beans, rinsed and drained kidney beans, and vegetable broth. Stir well to combine.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30-40 minutes, stirring occasionally, to allow flavors to meld.
Taste and season with salt and black pepper as needed.
Serve hot, garnished with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.

Notes

Chili flavors deepen with time; this dish tastes even better the next day. Freeze leftovers for quick future meals.

Nutrition (per serving)

Calories: 395
Protein: 19.3 g
Carbohydrates: 65.5 g
Fat: 8.7 g
Fiber: 18.5 g
Sodium: 790 mg
Saturated Fat: 2.2 g
Sugar: 14.1 g
Cholesterol: 8 mg