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Veggie Chili

A hearty and comforting veggie chili loaded with vibrant vegetables and hearty beans. Perfect for chilly evenings and easily customizable.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion and garlic for about 2-3 minutes until fragrant.
  3. Add the diced bell pepper and carrots to the pot and cook for an additional 5 minutes.
  4. Mix in the diced zucchini and cook for another 3 minutes.
  5. Sprinkle in the chili powder, cumin, and smoked paprika, stirring well.
  6. Add the crushed tomatoes and vegetable broth to the pot.
  7. Stir in the kidney and black beans.
  8. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  9. Season with salt and pepper to taste and serve hot, garnished with fresh cilantro if desired.

Notes

For an extra kick, add a pinch of cayenne pepper or diced jalapeños when adding the spices.