This hearty and flavorful chili is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the beans and vegetables to perfection, producing tender vegetables and a rich and flavorful broth.
Dutch Oven Vegetarian Chili
This hearty and flavorful chili is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the beans and vegetables to perfection, resulting in tender vegetables and a rich and flavorful broth.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 14.5-ounce can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, carrots, and celery and cook until softened, about 5 minutes more.
- Stir in the diced tomatoes, vegetable broth, drained beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 1 hour, or until the flavors have melded.
- Garnish with chopped fresh cilantro, if desired.
Notes
For a spicier chili, add more chili powder.
You can also add other vegetables to this chili, such as corn or potatoes.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or chopped onions.
You can also add other vegetables to this chili, such as corn or potatoes.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or chopped onions.
Nutrition
Calories: 500kcal