Are you looking for a hearty and satisfying vegetarian chili recipe that's easy to make in a Dutch oven? Look no further! This two bean chili is packed with flavor and perfect for a cozy night in. Plus, it's a great way to use up those cans of beans in your pantry. Let's get started!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- Toppings of your choice, such as shredded cheese, sour cream, and green onions
Instructions:
- Heat the olive oil in a Dutch oven over medium heat.
- Add the onion, garlic, red bell pepper, and jalapeño pepper (if using) and cook until softened, about 5 minutes.
- Stir in the cumin, smoked paprika, chili powder, oregano, cinnamon, and nutmeg and cook for another minute.
- Add the black beans, kidney beans, diced tomatoes, and vegetable broth and bring to a simmer.
- Season with salt and pepper to taste.
- Reduce the heat to low and let the chili simmer for 15-20 minutes, until the flavors have melded together and the chili has thickened.
- Serve the chili hot, with your desired toppings. Enjoy!
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