A hearty and spicy chili packed with beans, vegetables, and bold flavors. This comforting dish is perfect for a quick meal or as a crowd-pleasing party dish. Serve it with a side of bread or over rice for a wholesome experience.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper (any color), chopped
- 1 medium carrot, diced
- 1 cup cooked or canned kidney beans (rinsed and drained)
- 1 cup cooked or canned black beans (rinsed and drained)
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth or water
- 2 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Method
- Prepare the vegetables: Wash and chop the onion, garlic, bell pepper, and carrot.
- Cook the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant. Add the bell pepper and carrot, and cook for another 5 minutes, stirring occasionally.
- Build the flavors: Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables with the spices.
- Simmer the chili: Add the diced tomatoes (with juice), vegetable broth, kidney beans, and black beans to the pot. Stir everything together. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning with salt and pepper. Garnish with fresh cilantro and serve with lime wedges on the side for added flavor.
