Vegetarian Chili
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheese, avocado, cilantro
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes. Add the bell pepper and zucchini, cooking for another 5 minutes.
- Add Beans and Tomatoes: Stir in the black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well to combine.
- Season the Chili: Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.
- Adjust Seasoning: Taste the chili and adjust seasoning if necessary. If you prefer spicier chili, add a pinch of cayenne pepper.
- Serve: Ladle the chili into bowls and top with your favorite toppings such as sour cream, cheese, avocado, or fresh cilantro.
Notes:
This chili is great for meal prep and can be stored in the fridge for up to 5 days. For extra heartiness, add some cooked quinoa or bulgur wheat.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Fat | 8g |
| Carbohydrates | 40g |
| Protein | 12g |
User Reviews:
Amanda W.: "This vegetarian chili is so flavorful! The perfect comfort food, and it’s super easy to make."
David L.: "Absolutely delicious! Even my meat-loving family enjoyed this hearty chili."