Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 cups vegetable broth
1/4 cup chopped fresh cilantro (optional)
Instructions:
Heat the olive oil in a large pot over medium-high heat.
Add the onion and sauté for 2-3 minutes, until softened.
Add the garlic, bell peppers, and jalapeño pepper, and cook for an additional 2-3 minutes, until the peppers are tender.
Add the diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
Add the vegetable broth to the pot, and stir to combine. Bring the chili to a simmer, then reduce the heat to low.
Let the chili simmer for 30-40 minutes, stirring occasionally until the vegetables are tender and the flavors are well combined.
If desired, add chopped fresh cilantro to the pot and stir to combine.
Taste the chili and adjust the seasoning as needed.
Serve the vegetarian chili hot, topped with your favorite toppings such as grated cheese, sour cream, avocado, or fresh cilantro.
Enjoy your hearty and healthy vegetarian chili for your next Meatless Monday dinner!