Vegetarian Chili
A hearty and nutritious vegetarian chili that is packed with protein from a mix of beans and bursting with flavor from fresh vegetables. This easy-to-make dish is perfect for a quick, healthy meal that everyone will love.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 carrots, diced
1 zucchini, diced
2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 (15 oz) cans diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups vegetable broth
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in garlic, red and green bell peppers, carrots, and zucchini. Cook for another 5 minutes, stirring occasionally.
4. Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables with spices.
5. Pour in diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
7. Season with salt and black pepper to taste.
8. Stir in chopped cilantro and lime juice just before serving.
Storage
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium heat until heated through, or microwave on high in a microwave-safe bowl, stirring every 1-2 minutes.
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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.
