Description
Deliciously hearty vegetarian chili packed with plant-based protein, fiber, and a variety of wholesome vegetables.
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, or until the vegetables have 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 simmer uncovered for 25-30 minutes, or until the chili has thickened to your desired consistency.
6. Finish & Serve: If using, stir in the fresh lime juice. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.
Notes
The longer it cooks, the more the spices will infuse the vegetables and beans, creating a truly delightful and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg