Hearty Vegetable Chili

This Hearty Vegetable Chili is a flavorful vegetarian dish, brimming with beans, tomatoes, and a medley of fresh vegetables. It delivers a perfect balance of spices, making it an ideal comforting meal for any day.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 medium carrots, sliced
2 stalks celery, diced
1 zucchini, diced
1 28 oz can crushed tomatoes
2 15 oz cans kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1/4 cup chopped fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.
2. Stir in red and yellow bell peppers, carrots, celery, and zucchini. Cook for about 5 minutes or until the vegetables begin to soften.
3. Add crushed tomatoes, kidney beans, black beans, and corn to the pot. Stir well.
4. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix thoroughly.
5. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30 minutes, stirring occasionally.
6. Adjust seasoning as necessary and simmer for an additional 10 minutes until the flavors meld together.
7. Serve hot, garnished with fresh cilantro.

Storage

Store the chili in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat the chili on the stove over medium heat until thoroughly heated, stirring occasionally. Alternatively, reheat in the microwave on a medium setting, stirring halfway through, until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.