Hearty Vegetable Chili

Name: Hearty Vegetable Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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If you’re looking for a comforting and hearty meal that’s packed with flavor, this Hearty Vegetable Chili is your go-to recipe. Perfect for those chilly evenings, it’s a delightful mix of veggies and spices that warms you from the inside out. Plus, it’s a great way to use up those extra vegetables in your fridge.

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Ingredients for Hearty Vegetable Chili

Olive oil is your cooking base, adding a subtle richness to the sautéed vegetables. Onion and garlic form the aromatic foundation that gives depth to the chili. The combination of red and yellow bell peppers brings sweetness and a splash of color. Carrots add a touch of natural sweetness and a bit of crunch. Celery provides a savory note, balancing out the sweetness of the other veggies. Zucchini is mild and absorbs the spices beautifully. Crushed tomatoes serve as the base, offering acidity and richness. Kidney beans and black beans are protein-packed, making the chili hearty and satisfying. Corn adds a hint of sweetness and a pop of texture. Chili powder, cumin, smoked paprika, and cayenne pepper bring warmth and spice, elevating the dish. Finish with a sprinkle of fresh cilantro for a fresh, herbaceous note.

Tips & Tricks

If you like a thicker chili, mash some of the beans with a fork before adding them to the pot.
Play with the heat level by adjusting the cayenne pepper to your taste.
Add a splash of lime juice before serving for a zesty twist.
Use a Dutch oven if you have one — it distributes heat evenly and holds heat well.

Serving Suggestions

This chili is fantastic on its own, but you can dress it up with toppings like avocado slices, shredded cheese, or a dollop of sour cream. Pair it with a side of cornbread or over a bed of rice for a more filling meal. A simple green salad on the side can also complement the chili beautifully.

Frequently Asked Questions

Can I make this chili in advance?: Yes, it actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.
Can I freeze this chili?: Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
What if I don’t have smoked paprika?: You can substitute with regular paprika, but you might miss the smoky depth. Consider adding a dash of liquid smoke if available.

Hearty Vegetable Chili Recipe Walkthrough

Start by heating about two tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the chopped onion and garlic. Sauté them until they’re soft and the kitchen smells amazing — this should take about 3 to 5 minutes.

Next, stir in your chopped red and yellow bell peppers, sliced carrots, diced celery, and zucchini. Let these veggies mingle with the onion and garlic for about 5 minutes until they start to soften. You’re building layers of flavor here.

Add the crushed tomatoes to the pot, along with the drained and rinsed kidney beans, black beans, and corn. Stir everything well to combine. This is where the chili starts to take shape.

Now, it’s time to season. Sprinkle in your chili powder, cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix thoroughly so every bite is loaded with flavor.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes. Give it a stir every now and then to make sure nothing sticks to the bottom.

Taste and adjust the seasoning if needed, then let it simmer for another 10 minutes. This last stretch is where all those flavors really come together.

Once done, serve your chili hot, garnished with a sprinkle of fresh cilantro for an herby finish.

Why You'll Love This Recipe

Perfect for meal prep — flavors deepen over time.
Hearty and filling, yet completely plant-based.
Easy to customize with the veggies you have on hand.
One-pot wonder — less cleanup!
Freezes beautifully for later convenience.

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

Step-by-step 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.

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