Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional toppings: diced avocado, shredded cheese, sour cream, chopped green onion, etc.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, oregano, salt, and pepper. Stir to combine and bring to a simmer.
- Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
- Taste and adjust seasonings, as desired. Serve chili with desired toppings.
Interesting Facts
- Chili is a great way to use up leftover vegetables.
- Adding a couple of tablespoons of cocoa powder to the chili adds a unique depth of flavor.
- This chili can be made in the slow cooker -- just combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
- Vegetarian chili is a great way to add more plant-based proteins to your diet.
