20-Minute Vegetarian Chili Recipe
Discover your new go-to meal with this 20-Minute Vegetarian Chili! This quick, hearty dish is perfect for busy weeknights and is packed with flavor using only eight pantry staples. Ready in just 20 minutes, it’s a comforting bowl of goodness that appeals to both vegetarians and meat-lovers alike. With rave reviews highlighting its deliciousness, it’s time to get cooking!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American, Mexican
Ingredients
Scale
- 2 Tbsp oil
- 1 medium yellow onion (chopped)
- 1 packet chili seasoning (1.25 oz)
- 2 cans fire roasted diced tomatoes (14.5 oz each, do not drain)
- 1 can black beans (15 or 16 oz, do not drain)
- 1 can kidney beans (15 or 16 oz, do not drain)
- 1 can pinto beans (15 or 16 oz, do not drain)
- 1 can corn (15 or 16 oz, do not drain)
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onion until soft and translucent, about 4 minutes. Stir in chili seasoning and cook for an additional minute.
- Add all canned ingredients without draining. Cover and let simmer for 15 minutes.
- For a smoother texture, blend one cup of the chili in a blender until smooth and stir back into the pot.
- Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, or crushed corn chips.
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 7.2g
- Sodium: 877mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 16.7g
- Protein: 17.6g
- Cholesterol: 0mg
Find it online: https://tastyamelia.com/20-minute-vegetarian-chili-recipe/