Description
Delicious and Nutritious: Discover the Joy of Vegetarian Chili
Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 can (15 ounce) black beans, drained and rinsed
- 1 can (15 ounce) kidney beans, drained and rinsed
- 1 can (15 ounce) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice (optional)
- Fresh cilantro, for garnish (optional)
Instructions
1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Veggies: Add the onion, garlic, bell pepper, carrots, and zucchini to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
3. Add Spices: Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to release the flavors.
4. Combine Base: Add the black beans, kidney beans, diced tomatoes, and vegetable broth. Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened.
6. Finish & Serve: If using, stir in the fresh lime juice. Season with salt and pepper to taste. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Notes
The key to perfecting this Vegetarian Chili is to let the flavors meld together during the simmering process. This allows the spices to fully develop and the vegetables to become tender and infuse the broth with their natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg