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A gourmet twist on comfort, this vegetarian chili is packed with beans, peppers, and spices! Served with cornbread or over rice, it’s a warm and hearty dish for everyone!
Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic; sauté until softened, about 5 minutes.
Stir in the bell peppers, carrot, and celery; cook for another 5-7 minutes until vegetables are tender.
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, stirring occasionally.
Adjust seasoning as needed and stir in the lime juice before serving. Enjoy hot with cornbread or over rice.
