Vegetarian Chili
User Reviews
5
Vegetarian Chili
Description
The Vegetarian Chili offers a robust mix of vegetables and legumes brought together in a spiced tomato base. Sautéing bell peppers, onion, and carrots develops a savory foundation before adding garlic and a blend of chili powder, cumin, coriander, and smoked paprika. Simmering the mixture with canned diced tomatoes, tomato sauce, and vegetable broth allows the flavors to meld, while subsequent addition of zucchini, kidney beans, black beans, and corn provides varied textures and heartiness.
The flavor profile balances warmth from mild chili spices with the freshness of vegetables, resulting in a thick chili that is satisfying and nourishing. It can be served hot with optional toppings such as cheese, avocado, sour cream, red onion, or cilantro to add richness and bright contrast. This recipe yields a generous volume, making it suitable for meal prep or feeding a crowd.
Adjust the chili's thickness by adding more broth if desired, and consider mild or spicy pepper options according to taste preference. The chili holds well for leftovers and can be customized with toppings to suit individual palates.
Ingredients
- 2 Tbsp olive oil
- 1 red bell pepper seeded and chopped
- 2 jalapeno pepper seeds and ribs removed, chopped, or 1 green bell pepper, chopped (for milder option
- 1 medium yellow onion chopped (1 1/2 cups
- 2 medium carrot peeled and diced (1 cup
- 4 garlic minced (1 1/2 Tbsp, cloves
- 2 (14.5 oz.) cans diced tomatoes (fire roasted or regular)
- 1 (15 oz.) can tomato sauce canned
- 1 3/4 cups vegetable broth then more to thin if desired, low sodium
- 2 Tbsp chili powder (mild)
- 1 Tbsp cumin ground
- 1 tsp ground coriander
- 1 tsp smoked paprika
- salt freshly ground
- black pepper freshly ground
- 2 small zucchini ends trimmed, chopped (1 1/2 cups
- 1 1/2 cups corn frozen
- 1 (14.5 oz.) can red kidney beans drained and rinsed, dark
- 1 (14.5 oz.) can black beans drained and rinsed, canned
- cheese optional, desired toppings
- avocado
- red onion
- sour cream
- cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
- Add garlic, chili powder, cumin, coriander, and paprika and saute 1 to 2 minutes longer. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste.
- Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes.
- Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer. Stir in corn.
- Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.
Notes
- This recipe makes about 12 cups, ideal for multiple servings or meal prep.
- Adjust the chili's spiciness by substituting jalapenos with green bell pepper for a milder version.
- Feel free to thin the chili by adding up to 1 cup more vegetable broth for desired consistency.
User Reviews
Overall Rating
5
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