Moosewood Red Gold Black and Green Chili
Warm your soul with Moosewood Red Gold Black and Green Chili, a vibrant and hearty vegetarian chili bursting with bold flavors and wholesome ingredients. This recipe combines the sweetness of red and green bell peppers with the earthy depth of black beans, complemented by smoky paprika, zesty lime juice, and the perfect blend of warm spices. Simmered in a rich tomato base, this chili is as nourishing as it is flavorful, with just the right amount of heat that you can adjust to your liking. With a prep time of only 15 minutes and simple, pantry-friendly ingredients like diced tomatoes, vegetable broth, and aromatic garlic, this chili is perfect for busy weeknights or leisurely weekends. Serve it up with fresh toppings like cilantro, creamy avocado, or crunchy tortilla chips for a satisfying meal that’s packed with plant-based goodness. Keywords: vegetarian chili, black bean chili, plant-based dinner, easy chili recipe, Moosewood chili.
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Recipe Information
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 small jalapeño pepper, minced (optional)
- 1 tablespoon ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 2 cups vegetable broth
- 30 ounces canned black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced red and green bell peppers, along with the jalapeño (if using), and sauté for 5-7 minutes until the vegetables start to soften.
Sprinkle the ground cumin, chili powder, oregano, and smoked paprika over the vegetables. Stir well to coat everything evenly in the spices, cooking for an additional 1-2 minutes.
Pour in the canned diced tomatoes (with their juices), tomato sauce, and vegetable broth. Stir to combine.
Add the drained and rinsed black beans to the pot and stir thoroughly.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and season with salt and black pepper as needed. If you prefer a spicier dish, you can add a pinch of cayenne or additional chili powder at this stage.
Stir in the freshly chopped cilantro and lime juice just before serving for a burst of freshness.
Serve the chili hot, optionally garnished with additional cilantro, avocado slices, sour cream, shredded cheese, or tortilla chips.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7572 mg | 329% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 93.6 g | 334% | |
| Total Sugars | 69.6 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7070 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
