Hearty vegetarian chili with black-eyed peas, kidney beans, and vegetables in a spiced tomato broth.
# What You'll Need:
→ Legumes
01 - 2 cups cooked black-eyed peas or 1 (15 oz) can, drained and rinsed
02 - 1 cup cooked kidney beans or ½ (15 oz) can, drained and rinsed
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 medium carrot, diced
08 - 1 celery stalk, diced
09 - 1 (14 oz) can diced tomatoes
10 - 1 cup corn kernels, fresh, frozen, or canned
→ Liquids and Fats
11 - 2 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil
→ Spices and Seasonings
14 - 2 teaspoons ground cumin
15 - 2 teaspoons chili powder
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon dried oregano
18 - ¼ teaspoon cayenne pepper, optional
19 - Salt and black pepper to taste
→ Optional Toppings
20 - Fresh cilantro, chopped
21 - Sour cream or plant-based yogurt
22 - Sliced jalapeños
23 - Shredded cheese or vegan cheese
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell peppers. Sauté for 5-7 minutes until vegetables are softened.
02 - Stir in cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring constantly to coat the vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
06 - Taste and adjust seasoning with salt and black pepper as needed. Serve hot with desired toppings.
