Regardless of what bean or grain you have in stock, and regardless of what veggies you have in your fridge, as long as you cook everything down with smokey, spicy herbs spices, you’ll have a filling vegetarian-friendly chili in less than an hour.
- 1 28-ounce can crushed tomatoes
- 2 tablespoons cooking oil
- 1 large onion (red, yellow, or white), diced
- 1 cup cooked black beans, chickpeas, or other beans of choice
- 1 cup cooked grains like farro, white or brown rice, or quinoa
- 1 cup bell peppers (red, yellow, orange, or green), diced
- 3 cups vegetable stock
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons salt
- 2 teaspoons black pepper
- In a large Dutch oven, bring oil and onions to medium heat. Cook for about 3 minutes until onions start to get soft, then add bell peppers. Cook for an additional 5-6 minutes, stirring occasionally.
- Once vegetables start to brown, add in spices and stir to evenly coat.
- Add in grains, beans, crushed tomatoes, and vegetable stock. Increase heat to high. As soon as the mixture begins to bubble, after approximately 3-5 minutes, reduce to low. Cover with the lid and allow to simmer for at least 30 minutes. (Don’t remove the lid or you’ll interrupt the cooking process.)
- Remove lid, give another stir, and transfer to bowls.
- Top with optional sour cream, shredded cheese, and/or green onions or chives—the possibilities are endless! Share and enjoy.