Description
Vegetarian Chili is a comforting and hearty dish perfect for chilly evenings or gatherings. This vibrant chili is loaded with protein-rich beans, fresh vegetables, and a delightful blend of spices, making it both nutritious and flavorful. Easy to prepare, this recipe allows for customization based on your taste preferences. Enjoy it as a satisfying main course topped with fresh herbs or alongside crusty bread for a complete meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, diced
- 2 cans (14.5 oz each) canned diced tomatoes
- 2 cans (15 oz each) canned beans (black, kidney, chickpeas), drained and rinsed
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in minced garlic for another minute.
- Add chopped bell peppers and zucchini; cook for about 5 minutes until tender but vibrant.
- Pour in canned tomatoes with juice and add the drained beans. Stir to combine.
- Add vegetable broth, chili powder, cumin, salt, and pepper. Mix well and bring to a simmer.
- Reduce heat to low and let it simmer uncovered for about 20 minutes to meld flavors.
- Serve hot in bowls topped with fresh cilantro or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg