Zesty Autumn Vegetarian Chili

A rich and hearty vegetarian chili packed with seasonal vegetables and protein-rich beans. Perfect for a comforting autumn meal, this dish is both flavorful and nourishing.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 bell peppers, diced

2 medium carrots, sliced

1 medium zucchini, diced

1 cup corn kernels

2 cans (15 oz each) black beans, drained and rinsed

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

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 sauté until translucent, about 5 minutes.

3. Stir in garlic, bell peppers, carrots, and zucchini, cooking for another 5 minutes.

4. Add corn, black beans, kidney beans, crushed tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

5. Bring to a simmer, reduce heat to low, and cook for 30 minutes, stirring occasionally.

6. Before serving, stir in cilantro and lime juice.

7. Serve hot, garnished with additional cilantro if desired.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a pot over medium heat until warmed through, or microwave in a microwave-safe dish.

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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.