Vegetarian Chunky Chili Recipe
🕒 Total Time: 40 minutes
🥄 Servings: 8
🥑 Yield: 8 cups
🥘 Category: Low Cholesterol, Healthy, Winter, < 60 Mins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 2 | Green peppers |
| 1/2 | Garlic clove |
| 1/2 | Maple syrup |
| 2 | Brown sugar |
| 2 | Chili powder |
| 1 1/2 | Ground cumin |
| 1 | Dried oregano |
| 1 | Salt |
| 1/2 | Black pepper |
| 2 | Cans of stewed tomatoes |
| 2 | Cans of black beans |
| 1 | Can of kidney beans |
| 1 | Can of pinto beans |
Nutritional Information (per serving):
- Calories: 360.8
- Fat: 3.6g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 579.1mg
- Carbohydrates: 66.3g
- Fiber: 19.8g
- Sugar: 11.2g
- Protein: 19.8g
Instructions:
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Heat the oil: In a Dutch oven over medium-high heat, heat the oil until shimmering.
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Sauté vegetables: Add the onion, bell peppers, and garlic to the heated oil. Sauté for about 5 minutes or until the vegetables are tender and fragrant.
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Add sweeteners and spices: Stir in the maple syrup, brown sugar, chili powder, ground cumin, dried oregano, salt, and black pepper. Mix well to combine all the flavors.
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Incorporate beans and tomatoes: Pour in the cans of stewed tomatoes, black beans, kidney beans, and pinto beans. Stir everything together until well mixed.
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Bring to a boil: Increase the heat and bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to low and let the chili simmer for about 30 minutes. This allows the flavors to meld together and the chili to thicken to perfection.
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Serve: Ladle the hot and hearty vegetarian chunky chili into bowls. It’s ready to enjoy!
This recipe yields 8 generous servings, each bursting with flavor and packed with nutritious goodness. Perfect for a cozy winter night or any time you’re craving a comforting bowl of chili. 🌶️ Serve it up with your favorite toppings like shredded cheese, sour cream, or avocado slices for an extra touch of indulgence. Enjoy the wholesome deliciousness of this satisfying vegetarian meal!
