Vegetarian chili is a flavorful and filling alternative to traditional meat-based chili. Made with a variety of beans, vegetables, and spices, it’s a great option for those looking to cut down on meat or for a cozy night in. This recipe is easy to make and can be customized to suit your taste preferences. It’s perfect for serving with a side of warm cornbread or over a bed of rice.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 2 cups vegetable broth
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add the bell pepper, zucchini, and carrot and cook for another 5 minutes, stirring occasionally.
- Add the diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and cayenne pepper (if using). Stir well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let the chili simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Serve the vegetarian chili hot, topped with your favorite toppings such as shredded cheese, diced avocado, sour cream, or fresh cilantro.
This vegetarian chili is hearty, flavorful, and packed with plant-based protein and fiber. The combination of beans, vegetables, and spices creates a delicious and satisfying meal that will keep you warm and cozy on a chilly evening.
Tags:
Vegetarian Chili Recipe
Healthy Meatless Chili
Easy Plant-Based Dinner
How to Make Vegetarian Chili
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