Bobby Flay Vegetarian Chili Recipe
The Bobby Flay Vegetarian Chili Recipe is warm, filling and full of bold flavor. This chili proves you do not need meat for comfort food.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can crushed tomatoes
- 2 cups vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
Heat the Oil
- Place a large pot on the stove over medium heat. Add olive oil and let it warm. This step helps release flavor from vegetables.
Cook the Vegetables
- Add chopped onion and bell peppers to the pot. Cook for five minutes, stirring often, until soft and fragrant.
Add Garlic and Spices
- Add garlic, chili powder, cumin, paprika and oregano. Stir for one minute. This step wakes up the spices.
Add Beans
- Add black beans, kidney beans and pinto beans. Stir well so beans are coated with spices and vegetables.
Add Tomatoes and Broth
- Pour crushed tomatoes and vegetable broth into the pot. Stir gently until everything combines evenly.
Simmer the Chili
- Lower heat to low. Let the chili simmer uncovered for thirty minutes. Stir occasionally to prevent sticking.
Season to Taste
- Add salt and black pepper as needed. Taste and adjust spices. Let it simmer five more minutes.
Rest Before Serving
- Turn off the heat. Let the chili rest for five minutes. This helps flavors blend better.
Notes
- Use low heat during simmering to avoid burning.
- Rinse canned beans well to remove excess salt.
- Add more chili powder if you like extra heat.
- Stir often to keep chili smooth.
- Let chili rest before serving for deeper flavor.