Description
Looking for a quick, flavorful meal that satisfies? This 20-Minute Vegetarian Chili is your answer! Bursting with hearty beans and zesty fire-roasted tomatoes, this dish is not only easy to make but also perfect for busy weeknights or casual get-togethers.
Ingredients
Scale
- 2 Tbsp oil
- 1 medium yellow onion (chopped)
- 1 packet chili seasoning
- 2 cans (14.5 oz each) fire-roasted diced tomatoes (do not drain)
- 1 can (15 or 16 oz) black beans (do not drain)
- 1 can (15 or 16 oz) kidney beans (do not drain)
- 1 can (15 or 16 oz) pinto beans (do not drain)
- 1 can (15 or 16 oz) corn (do not drain)
Instructions
- Create the Flavor Base: Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 4 minutes. Stir in chili seasoning and cook for an additional minute.
- Assemble the Chili: Add all canned ingredients directly into the pot without draining them. Stir to combine and cover the pot. Simmer for about 15 minutes to let flavors meld.
- Blend for Texture (Optional): For creaminess, ladle one cup of the chili into a blender, blend until smooth, then return it to the pot.
- Serve Hot: Ladle the chili into bowls and top with options like shredded cheese, avocado slices, sour cream, or crushed corn chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Fresh ingredients enhance flavor; consider using fresh herbs. Adjust spice levels by adding more chili seasoning or fresh jalapeños. Allowing additional simmer time deepens flavors.