If you think a hearty chili can only come from meat, think again! Our "Black Bean Meaty Meatless Chili" is here to shatter that myth and tantalize your taste buds. Packed with protein-rich black and kidney beans, vibrant vegetables, and a medley of spices, this vegetarian delight is not just a meal; it's a celebration of flavors that will leave you craving more. In just 40 minutes, you can whip up a pot of this deliciousness that serves four, making it perfect for family dinners or cozy nights in. Ready to discover the secret to a chili that’s both comforting and guilt-free? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium heat and add a splash of olive oil.
- Add chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Introduce minced garlic and chopped bell pepper to the pot, stirring continuously to prevent burning and cook for an additional 2 minutes.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat evenly and release the spices' aromatics.
- Pour in the rinsed and drained black beans, kidney beans, and diced tomatoes with their liquid.
- Stir all ingredients thoroughly to combine and bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- Season with salt and pepper to taste during the last 5 minutes of cooking.
- Remove from heat and let the chili rest for 5 minutes to allow flavors to meld together.
- Serve hot, optionally garnished with chopped cilantro, green onions, or a dollop of vegan sour cream.
Tips
- Prep Ahead: To save time, chop your onions, bell pepper, and garlic in advance. You can even store them in the fridge for a day or two before cooking.
- Customize Your Spice Level: If you like it spicy, consider adding diced jalapeños or a pinch of cayenne pepper to the pot when you introduce the spices.
- Flavor Boost: For an extra depth of flavor, try adding a splash of vegetable broth or a tablespoon of soy sauce when you combine the beans and tomatoes.
- Let It Rest: After cooking, allow the chili to sit for a few minutes before serving. This resting time helps the flavors meld beautifully.
- Garnish Wisely: Elevate your chili with fresh toppings! Chopped cilantro, green onions, or a dollop of vegan sour cream can add a refreshing contrast to the rich chili.
- Make It a Meal: Serve your chili with crusty bread, over rice, or with tortilla chips for a complete and satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
