This Zesty Autumn Vegetarian Chili is a warm, comforting dish that's perfect for crisp fall days. It's packed with seasonal vegetables and spices, making it a hearty meal that bursts with flavor. Whether you're a seasoned vegetarian or just looking for a meatless option, this chili is sure to satisfy.
The base of this chili starts with olive oil, which helps to sauté and bring out the flavors of the vegetables. The onion gives a sweet, savory foundation, while the garlic adds depth. Adding bell peppers provides a sweet, mild flavor that complements the carrots, which add a touch of sweetness and texture. The zucchini offers a fresh, soft bite that melds well with the other ingredients. Corn kernels add a pop of sweetness and color, balancing the chili's heat.
For protein and heartiness, we've got black beans and kidney beans, both rich in fiber and nutrients. The crushed tomatoes create a rich base for the chili, while the chili powder, cumin, and smoked paprika offer warmth and spice. A hint of cayenne pepper gives it a kick, and the salt and black pepper bring everything together. Finally, cilantro and lime juice are added at the end for a burst of freshness and tang.
This chili pairs wonderfully with a slice of crusty bread or a side of cornbread for dipping. A dollop of sour cream or a sprinkle of cheddar cheese on top can add a creamy, rich dimension. Consider serving it alongside a simple green salad to round out the meal.
Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion and let it sauté until it turns translucent — about five minutes should do it. You’ll want to keep an eye on it, stirring occasionally to avoid any browning.
Next, stir in the garlic, bell peppers, carrots, and zucchini. Let them cook together for another five minutes. This will start to build the aromatic base of your chili, so enjoy the wonderful scents wafting through your kitchen.
Once your veggies are tender, add in the corn kernels, black beans, kidney beans, crushed tomatoes, and all those lovely spices: chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together until it's well combined.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently for about 30 minutes, giving it a stir now and then to make sure nothing's sticking to the bottom. This slow simmering time allows all the flavors to meld beautifully.
Just before serving, stir in the freshly chopped cilantro and the juice of one lime for a zingy finish. Serve it up hot, and if you're a cilantro lover, feel free to garnish with a little extra on top.
Share