2 cans beans 1 cup of salsa vegetarian chili recipe 2 Cans Beans 1 Cup Salsa Vegetarian Chili Recipe Easy

When it comes to cozy, comforting meals that are both hearty and healthy, vegetarian chili is an unbeatable choice. This simple recipe, featuring just 2 cans of beans and 1 cup of salsa, is perfect for busy weeknights or anytime you want a flavorful, nutritious dish without fuss.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this chili packs a punch with minimal ingredients and maximum taste. Plus, it’s incredibly versatile, allowing you to customize it with your favorite spices and veggies.

Get ready to enjoy a rich, protein-packed meal that warms you up from the inside out!

This vegetarian chili recipe is not only quick to prepare but also budget-friendly, making it a staple in my kitchen during colder months. You can easily double the recipe for meal prep or feed a crowd.

It’s gluten-free, dairy-free, and can be made vegan with store-bought salsa or homemade options. If you love dishes like my Boots And Sonny’S Chili Recipe or want to explore other comforting mains, this chili will quickly become one of your favorites.

Why You’ll Love This Recipe

This vegetarian chili recipe is all about simplicity and flavor. Here’s why it deserves a spot in your recipe collection:

• Minimal ingredients: Just canned beans and salsa form the base, making it easy to throw together with pantry staples.
• Quick and easy: Ready in under 30 minutes, perfect for busy days or last-minute dinners.
• Nutritious and filling: Beans provide a great source of plant-based protein and fiber, keeping you satisfied.
• Customizable: Add your favorite veggies, spices, or even a bit of heat to suit your taste.
• Budget-friendly: Affordable ingredients that stretch into multiple servings.

Ingredients

• 2 cans (15 oz each) of beans (such as black beans, kidney beans, or pinto beans), drained and rinsed
• 1 cup of salsa (choose your preferred heat level and flavor profile)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: 1 cup vegetable broth or water (to adjust consistency)
• Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream, lime wedges

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring spoons
• Can opener
• Serving bowls

Instructions

1. Prepare the vegetables: Chop the onion, bell pepper, and mince the garlic. Set aside.
2. Heat the olive oil: In a large pot or Dutch oven over medium heat, add the olive oil.
3. Sauté the aromatics: Add the chopped onion and bell pepper to the pot. Cook for about 5 minutes or until softened.
4. Add the garlic and spices: Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1-2 minutes until fragrant.
5. Add the beans and salsa: Pour in the two cans of drained and rinsed beans and the cup of salsa. Stir well to combine.
6. Simmer the chili: If you prefer a thinner chili, add the vegetable broth or water. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
7. Season to taste: Add salt and pepper as needed. Taste and adjust spices if desired.
8. Serve hot: Ladle the chili into bowls and top with your favorite garnishes such as cilantro, avocado, or a squeeze of lime.

Tips & Variations

“Don’t be afraid to get creative with your chili! Adding corn, diced zucchini, or even a handful of kale can boost nutrition and add texture.”

• Spice it up: Add chopped jalapeños or a dash of cayenne pepper for heat.
• Make it smoky: Use chipotle salsa or add smoked paprika for a rich smoky flavor.
• Use dried beans: For an even heartier meal, soak and cook dried beans ahead of time.
• Serve with grains: Spoon over cooked quinoa, rice, or even your favorite bread for a satisfying meal.
• Freeze leftovers: This chili freezes well and makes for easy meal prep.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile and pairs well with many sides and toppings. For a classic presentation, serve it with warm cornbread or over a bed of steamed rice.

You can also top it with shredded cheese, a dollop of sour cream or vegan yogurt, fresh avocado slices, and chopped cilantro for extra flavor and creaminess.

For a lighter meal, serve the chili alongside a crisp green salad or roasted vegetables. If you want to make it more filling, add a side of tortilla chips or warm flour tortillas for scooping.

Looking for more delicious recipes to complement your meals? Try the Breakfast Wellington Recipe for a savory start to your day, or indulge in the Braised Pork Ribs With Radish Recipe for a hearty dinner.

For something a bit different, the Bluebill Duck Recipes offer elegant flavors and impressive presentation.

Conclusion

This easy vegetarian chili recipe with just 2 cans of beans and 1 cup of salsa is a true game-changer for quick, nourishing meals. Its simplicity doesn’t sacrifice flavor, making it a perfect choice for anyone looking to enjoy a wholesome, plant-based dinner without spending hours in the kitchen.

With its rich combination of spices, hearty beans, and vibrant salsa, this chili satisfies cravings and warms the soul.

Whether you’re cooking for yourself, your family, or guests, this recipe adapts beautifully to your taste and pantry. Plus, it’s a great base for experimenting with different ingredients and textures.

Keep this go-to chili recipe handy for busy nights and cozy weekends alike—you’ll find it’s one of the easiest and most delicious vegetarian meals you can prepare.

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