Get ready to spice up your dinner table with a bowl of hearty Vegetarian El Paso Chili that’s bursting with flavor! This vibrant, Mexican-inspired dish is not only a feast for the senses but also a wholesome meal that’s perfect for any occasion. Packed with protein-rich beans, sweet corn, and zesty tomatoes, this chili will leave you craving more. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this recipe is sure to satisfy your taste buds and warm your soul. Ready to dive into a delicious, easy-to-make chili that will impress your friends and family? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 cup corn kernels
- 1 onion, chopped
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining beans thoroughly and chopping the onion into uniform small pieces.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a small amount of olive oil to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add the chili powder to the onions and stir quickly to coat the onions and release the spice's aromatic oils, cooking for an additional 30-45 seconds.
- Pour in the diced tomatoes with their juice, stirring to combine with the onions and chili powder.
- Add the drained black beans, kidney beans, and corn kernels to the pot, mixing all ingredients thoroughly.
- Season with salt and pepper, adjusting to taste. Stir to distribute the seasonings evenly.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Allow the chili to simmer slowly for 35-40 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasonings if needed before serving hot.
- Optional: Garnish with fresh cilantro, green onions, or a dollop of sour cream if desired.
Tips
- Prep Ahead: To save time, chop your onions and drain the beans ahead of time. This will make the cooking process smoother and quicker.
- Customize Your Spice: If you like it hot, feel free to add some diced jalapeños or a pinch of cayenne pepper when sautéing the onions for an extra kick.
- Simmer for Flavor: Allow the chili to simmer longer if you have the time. The flavors deepen and meld beautifully, making each bite even more delicious.
- Garnish Creatively: Don’t shy away from garnishing! Fresh cilantro, sliced green onions, or a dollop of sour cream can elevate your chili from good to unforgettable.
- Serve with Sides: Pair your chili with crusty bread, tortilla chips, or a side salad for a complete meal that everyone will love.
- Store Leftovers: This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 165kcal
Carbohydrates: g
Protein: g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
