Vegetarian Chili
A hearty and flavorful vegetarian chili packed with protein-rich beans and seasonal vegetables.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 large Onion, diced Provides a sweet and savory base.
- 3 cloves Garlic, minced Adds aromatic depth.
- 1 medium Bell Pepper, diced Can be red, yellow, or green.
- 2 medium Carrots, diced Brings natural sweetness.
- 1 medium Zucchini, diced Adds moisture and tenderness.
- 1 can (15 ounces) Black Beans, drained and rinsed Packed with protein and fiber.
- 1 can (15 ounces) Kidney Beans, drained and rinsed Adds creamy texture.
- 1 can (15 ounces) Diced Tomatoes Forms the base of the chili.
- 1 cup Vegetable Broth Creates a flavorful sauce.
- 2 tablespoons Chili Powder Gives the chili its signature heat.
- 1 teaspoon Ground Cumin Adds an earthy note.
- 1 teaspoon Smoked Paprika Provides subtle smokiness.
- to taste Salt and Pepper For seasoning.
- 1 tablespoon Fresh Lime Juice (optional) Brightens the dish.
- to taste Fresh Cilantro, for garnish (optional) Adds a fresh flavor.
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- 2. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- 3. Add the diced bell pepper, carrots, and zucchini. Cook for about 5-7 minutes until softened.
- 4. Stir in the black beans, kidney beans, and diced tomatoes with their juices.
- 5. Pour in the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- 6. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally.
- 7. Taste and adjust seasoning. Add lime juice if desired, and stir well.
- 8. Serve hot, garnished with fresh cilantro if desired.
Notes
Feel free to customize the ingredients based on your preferences or what you have on hand.