This easy vegetarian chili recipe will be a favorite of both meat eaters and vegetarians. It's made with convenient canned beans and can be ready in 20 minutes. Hearty, healthy, and incredibly delicious!
In a 10-inch skillet over medium heat, warm up the olive oil. Toss in the chopped onions and red bell peppers, cooking and stirring them for 2 minutes. Then add minced garlic, salt, cumin, and red pepper flakes, cooking for another minute while stirring.
Mix in the canned diced tomatoes and both garbanzo and kidney beans. Bring everything to a boil, then turn the heat down to low and let it simmer for 15 minutes.Pro Tip: If you're out of garbanzo or kidney beans, black beans or white northern beans work just as well. Feel free to throw in any seasonal veggies you have on hand – zucchini, eggplant, green beans, and broccoli are all great in this chili.
Serve the chili in a bowl. Top it off with shredded cheddar cheese, sour cream, and sliced avocados to your liking.
Notes
Expert Tips
Bean Rinse: Rinse canned beans to remove excess sodium.
Season Well: Don’t skimp on the spices; they make the dish.
Texture Matters: For a thicker consistency, mash some of the beans before adding.