Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, a hearty and flavorful chili is always a great option. Amy’s Cafe Vegetarian Chili is a comforting and satisfying dish that is perfect for cozy nights at home or for feeding a crowd during a casual get-together. Packed with protein-rich beans, savory spices, and fresh vegetables, this chili is a delicious one-pot wonder that will leave everyone asking for seconds.
**Amy’s Cafe Vegetarian Chili**
**Ingredients:**
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional for extra heat)
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 tablespoon olive oil
– Chopped fresh cilantro, for garnish
– Sliced avocado, for garnish
– Shredded cheddar cheese, for garnish
– Sour cream, for garnish
**Instructions:**
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables in the spices and cook for another minute until fragrant.
3. Pour in the diced tomatoes with their juices and the drained beans. Stir to combine.
4. Add the vegetable broth and season with salt and pepper to taste. Bring the chili to a simmer.
5. Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning if needed. If you prefer a thicker chili, you can mash some of the beans with the back of a spoon to help thicken the mixture.
7. Serve the vegetarian chili hot, garnished with chopped cilantro, sliced avocado, shredded cheddar cheese, and a dollop of sour cream. Enjoy with cornbread or over rice for a complete meal.
This Amy’s Cafe Vegetarian Chili recipe is a versatile dish that you can customize to suit your taste preferences. Feel free to add more vegetables like corn or zucchini, or adjust the spice level to your liking. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Warm up a bowl whenever you need a quick and delicious meal that’s sure to please everyone at the table.
