This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)
1(15-ounce) candark red kidney beans,drained and rinsed
1(15-ounce) canblack beans,drained and rinsed
2tablespoonsyour favorite spicy hot sauce
1tablespoonfresh lime juice
optional toppings: shredded cheese, sour cream, cilantro, hot sauce
Instructions
Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.
Notes
To freeze: Transfer chili to freezer-safe storage bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.