Vegetarian Chili
Hearty and flavorful vegetarian chili with beans, vegetables, and spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 tablespoon 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 and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 5 minutes.
Add the minced garlic, diced bell pepper, carrot, and zucchini. Cook for another 5 minutes, stirring occasionally.
Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
Add the chili powder, cumin, paprika, salt, and black pepper. Stir well to combine all the ingredients.
Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Chef's Tips
- Bean Variations: You can use any combination of beans like pinto beans or chickpeas for variety.
- Spice Level: Adjust the amount of chili powder to suit your preferred spice level.
- Toppings: Add avocado slices, lime wedges, or tortilla chips for extra texture and flavor.
- Make Ahead: This chili tastes even better the next day as the flavors continue to develop.
- Freezing: Store leftovers in an airtight container and freeze for up to 3 months.
