Description
A hearty and nutritious veggie chili bowl made with black beans and chickpeas, perfect for a comforting meal.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
- Avocado, for topping (optional)
- Lime wedges, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the garlic, bell pepper, carrots, and celery to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the black beans, chickpeas, diced tomatoes (with juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the chili simmer for 20-30 minutes, stirring occasionally. If the chili is too thick, add more vegetable broth as needed.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, avocado, and lime wedges if desired.
Notes
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper during cooking.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg