With three different types of beans, a confetti of color with multicolor peppers, and a subtle heat that'll tickle your tastebuds, you'll be wondering what you did B.C. — before (this) chili!
Need inspiration for other vegetarian meals? Click here to see our Best Vegetarian Recipes.
Heat the olive oil in a heavy bottom pot over high heat. Add the onion and cook unti softened, about 4 to 6 minutes. Reduce heat to medium-low and add garlic, green chili, ground cumin, chipotle flakes, nutmeg, and salt and stir with a wooden spoon to combine. Increase heat to medium-high.
Add bell peppers, stir, and cook until tender, about 10 minutes. Add tomatoes and stir; bring to a simmer, cooking over low heat, covered, for about 10 minutes. Add the beans and vegetable stock and simmer, covered, for 12 to 15 more minutes.
Remove from heat and garnish with chopped cilantro (optional). Sharp white cheddar and a dallop créme fraîche pair well with this chili.