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Prep Time15 Mins
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Cook Time40 Mins
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Serving6
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This vibrant vegetable chili is packed with a variety of beans, fresh vegetables, and spices, making it a satisfying and nutritious meal. It’s perfect for a cozy dinner or meal prep, and it’s entirely vegan and vegetarian-friendly!
Ingredients
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes, until softened.
Stir in the diced carrot and zucchini, and cook for another 5 minutes.
Add the minced garlic and sauté for 1 more minute until fragrant.
Pour in the canned diced tomatoes, drained kidney beans, black beans, and vegetable broth. Stir to combine.
Season the chili with chili powder, cumin, salt, and black pepper. Stir well, and bring the mixture to a boil.
Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
In the last 5 minutes of cooking, add the corn to the pot.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Conclusion
Tips:Feel free to customize the vegetables based on what you have on hand. To make it spicier, add chopped jalapeños or a sprinkle of cayenne pepper.This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.Enjoy your hearty vegetable chili with a side of cornbread or tortilla chips!
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