There’s something truly comforting about a warm bowl of hearty chili on a chilly day. This all-bean chili recipe is not only delicious and satisfying, but it’s also packed with plant-based protein and fiber. Whether you’re a vegetarian looking for a flavorful meatless meal or simply want to switch up your chili game, this recipe is sure to become a staple in your kitchen. So, grab your apron and let’s get cooking!
**All Bean Chili**
**Ingredients:**
– 2 cans of mixed beans, drained and rinsed
– 1 can of black beans, drained and rinsed
– 1 can of kidney beans, drained and rinsed
– 1 can of diced tomatoes
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 bell pepper, diced
– 2 tablespoons of chili powder
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
– 2 cups of vegetable broth
– 1 tablespoon of olive oil
– Optional toppings: shredded cheese, chopped cilantro, sour cream, avocado slices
**Instructions:**
1. In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
2. Add the minced garlic, chili powder, cumin, and paprika to the pot. Stir well to combine and let the spices toast for about a minute to release their flavors.
3. Pour in the drained and rinsed mixed beans, black beans, kidney beans, and diced tomatoes. Stir everything together until well mixed.
4. Add the vegetable broth to the pot and season with salt and pepper to taste. Bring the chili to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally.
5. Once the chili has thickened to your desired consistency, taste and adjust the seasoning if needed.
6. Serve the all-bean chili hot in bowls, and top with your favorite toppings such as shredded cheese, chopped cilantro, sour cream, or avocado slices.
This all-bean chili is perfect for a cozy night in or for feeding a crowd during a casual gathering. It’s versatile, flavorful, and can be easily customized to suit your taste preferences. Feel free to add more vegetables like corn or zucchini, or spice it up with some jalapeños if you like it hot. Leftovers can be stored in an airtight container in the refrigerator for a few days or frozen for longer storage.
So, next time you’re craving a comforting and nutritious meal, whip up a batch of this all-bean chili and let its aroma fill your kitchen with warmth and goodness. Enjoy every spoonful of this delicious dish that’s as satisfying as it is wholesome!
