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Smokey Vegetarian Bean Chili

Smoky and hearty, this vegetarian chili is packed with bold flavours and wholesome ingredients.

With beans, tomatoes, and a hint of smoked paprika, it’s a satisfying bowl of comfort.

Smokey Vegetarian Bean Chili
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Smokey Vegetarian Bean Chili

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauces, minced
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp oregano
  • 2 28 ox cans crushed tomatoes
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 cup broth
  • salt and pepper

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
  • Add the garlic, chipotle peppers, smoked paprika, cumin, chili powder and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  • Stir in the crushed tomatoes, black beans, kidney beans, pinto beans and broth. Bring to a simmer.
  • Reduce heat to low, cover, and simmer for at least 30 minutes or up to an hour, stirring occasionally. The longer it simmers, the more the flavours will meld. Season with salt and pepper to taste.
  • Ladle the chili into bowls and top with your favourite toppings.

Notes

Optional toppings: avocado, cilantro, sour cream, shredded cheese, lime wedges, tortilla chips