Description
Hearty vegetarian chili brings comfort and warmth to winter dinner tables, blending rich spices and wholesome ingredients into a soul-satisfying meal. Packed with protein and flavor, this nourishing dish welcomes you to savor each spoonful of culinary delight.
Ingredients
Scale
Beans and Protein:
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
- 1 (15 ounces/425 grams) can kidney beans, drained and rinsed
- 1 (15 ounces/425 grams) can corn, drained (or 1 cup frozen corn)
Vegetables and Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 carrots, diced
- 1 zucchini, chopped
- 1 (28 ounces/794 grams) can crushed tomatoes
Spices, Oils, and Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and black pepper, to taste
- 1 cup vegetable broth or water
- 1 tablespoon tomato paste (optional for extra richness)
- Juice of ½ lime (for brightness)
- Chopped cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheese
- Tortilla chips
Instructions
- Warm olive oil in a generously sized pot over medium-high temperature, creating a sizzling foundation for the vegetable medley.
- Toss chopped onion, minced garlic, diced bell pepper, sliced carrots, and cubed zucchini into the heated oil, sautéing for 5-7 minutes until vegetables transform into a vibrant, softened mix.
- Introduce aromatic spices – chili powder, cumin, paprika, oregano, salt, and pepper – allowing them to bloom and release intense flavors for approximately one minute.
- Pour in black beans, corn kernels, crushed tomatoes, tomato paste, and vegetable broth, stirring thoroughly to create a harmonious blend of ingredients.
- Elevate the temperature to trigger a rapid boil, then immediately reduce heat to a gentle simmer, allowing the chili to develop deep, rich flavors for 25-30 minutes.
- Periodically stir the mixture, ensuring vegetables become perfectly tender and the liquid reduces to a thick, robust consistency.
- Brighten the chili’s profile with a splash of fresh lime juice, taste carefully, and adjust seasonings to personal preference.
- Transfer the steaming chili into serving bowls, garnishing with complementary toppings like creamy avocado slices, shredded cheese, or crispy tortilla chips.
Notes
- Boost Veggie Protein by adding quinoa or lentils for extra nutrition and hearty texture.
- Select Different Beans like black, pinto, or kidney beans to create unique flavor variations and maintain protein content.
- Control Spice Level by adjusting chili powder and adding cayenne pepper gradually, tasting as you go for personalized heat intensity.
- Meal Prep Friendly chili can be stored in refrigerator for up to 5 days or frozen for 3 months, making it perfect for batch cooking and quick meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg