Description
Warm up with this hearty vegetarian chili, brimming with vibrant vegetables and protein-packed beans. This comforting meal is perfect for chilly evenings or meal prep, bursting with flavor and easy to customize. Serve it with crusty bread or over rice for an extra satisfying dish that will impress your family and friends.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, diced
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) kidney beans, rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 cups vegetable broth
- Salt & pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent (about 5 minutes).
- Add garlic and bell peppers; cook for another 3 minutes until tender.
- Stir in zucchini, chili powder, and cumin; cook for 2 more minutes.
- Incorporate diced tomatoes and vegetable broth; mix well.
- Add black and kidney beans; bring to a gentle boil then reduce heat and simmer uncovered for 30 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, consider substituting half the beans with quinoa. Enhance flavors by adding smoked paprika or chipotle peppers for a spicy kick.