Description
This Extra-Veggie Vegetarian Chili is a hearty and flavorful meatless chili loaded with a variety of vegetables and savory spices. Perfect for a cozy dinner or meal prep, this chili is easy to make and packed with nutritious ingredients.
Ingredients
Scale
Vegetarian Chili:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 can (15 ounces) corn, drained
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (15 ounces each) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent. Stir in garlic, bell peppers, carrots, and celery, sauté until softened.
- Cook Additional Vegetables: Add zucchini and corn, cook for a few minutes.
- Add Beans and Tomatoes: Stir in kidney beans, black beans, diced tomatoes, tomato paste, and vegetable broth. Season with spices.
- Simmer: Bring chili to a boil, then simmer uncovered for 30-35 minutes until vegetables are tender and flavors have melded.
- Serve: Adjust seasoning to taste and serve hot, garnished with cilantro.
Notes
- For added protein, stir in cooked quinoa or lentils.
- Top with shredded cheese, avocado, or Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 9g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
