Vegetarian Chili with Bold Flavors (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
04 -
1 bell pepper (any color), chopped
05 -
2 carrots, diced
06 -
1 zucchini, chopped
07 -
1 tablespoon chili powder
08 -
1 teaspoon cumin
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon oregano
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
1 (15 oz) can black beans, drained and rinsed
14 -
1 (15 oz) can kidney beans, drained and rinsed
15 -
1 (15 oz) can corn, drained (or 1 cup frozen corn)
16 -
1 (28 oz) can crushed tomatoes
17 -
1 cup vegetable broth or water
18 -
1 tablespoon tomato paste (optional)
19 -
Juice of 1/2 lime
→ Optional Toppings
20 -
Chopped cilantro
21 -
Diced avocado
22 -
Sour cream or Greek yogurt
23 -
Shredded cheese
24 -
Tortilla chips
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, carrots, and zucchini. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
02 -
Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices. Add beans, corn, crushed tomatoes, tomato paste, and broth. Stir to combine.
03 -
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until chili is thick and veggies are tender.
04 -
Stir in lime juice, taste, and adjust seasoning. Ladle into bowls and top with your favorites like avocado, cheese, or chips.
# Notes:
01 -
Leftovers are even better the next day! Store in the fridge for up to 5 days, or freeze for up to 3 months.
02 -
Add chopped mushrooms or lentils for an even meatier texture.
03 -
Want it spicier? Add a diced jalapeño or a pinch of cayenne pepper.