Vegetable Chili
Hearty and flavorful vegetable chili packed with beans, tomatoes, and spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and diced bell pepper to the pot. Cook for another 2 minutes until fragrant.
Stir in diced carrot and zucchini. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine.
Season with chili powder, cumin, paprika, salt, and black pepper. Stir to distribute the spices evenly.
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Chef's Tips
- Spice Level: Adjust the amount of chili powder to control the heat. Add a pinch of cayenne for extra spice.
- Bean Options: Use any combination of beans you like, such as pinto beans or chickpeas.
- Texture: For a thicker chili, mash some of the beans before adding them to the pot.
- Make Ahead: Chili tastes even better the next day as flavors meld. Store in the fridge for up to 4 days.
- Toppings: Serve with avocado, shredded cheese, sour cream, or cornbread for extra deliciousness.
