Easy Vegetarian Chili

This easy vegetarian chili is packed with flavor and perfect for a quick and easy weeknight meal. The combination of black beans, kidney beans, corn, and tomatoes creates a hearty and satisfying dish that is sure to please everyone at the table.

I've always been a fan of chili, but I never really thought about making it vegetarian until I started dating my girlfriend, who is a vegetarian. At first, I was a little hesitant, but I quickly realized that there are so many delicious ways to make vegetarian chili. This recipe is one of my favorites because it's so easy to make and it's always a crowd-pleaser.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the bell pepper and cook until softened, about 5 minutes.
5. Add the black beans, kidney beans, corn, and tomatoes.
6. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chili has thickened.
7. Season with salt and pepper to taste.
8. Serve with your favorite toppings, such as sour cream, shredded cheese, or avocado.

Why It Works

• The combination of black beans, kidney beans, corn, and tomatoes creates a hearty and satisfying dish.
• The use of olive oil adds a rich flavor to the chili.
• The addition of bell pepper gives the chili a slightly sweet flavor.
• The chili is simmered for 20 minutes, which allows the flavors to meld together.