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Vegetarian Two Bean Chili in a Dutch Oven

 


Are you looking for a hearty and satisfying vegetarian chili recipe that's easy to make in a Dutch oven? Look no further! This two bean chili is packed with flavor and perfect for a cozy night in. Plus, it's a great way to use up those cans of beans in your pantry. Let's get started!

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 can of black beans, drained and rinsed
  • 1 can of kidney beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 cup of vegetable broth
  • Salt and pepper to taste
  • Toppings of your choice, such as shredded cheese, sour cream, and green onions

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the onion, garlic, red bell pepper, and jalapeño pepper (if using) and cook until softened, about 5 minutes.
  3. Stir in the cumin, smoked paprika, chili powder, oregano, cinnamon, and nutmeg and cook for another minute.
  4. Add the black beans, kidney beans, diced tomatoes, and vegetable broth and bring to a simmer.
  5. Season with salt and pepper to taste.
  6. Reduce the heat to low and let the chili simmer for 15-20 minutes, until the flavors have melded together and the chili has thickened.
  7. Serve the chili hot, with your desired toppings. Enjoy!





 

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