Chunky Vegetarian Chili
This recipe is for a flavorful and hearty chunky vegetarian chili. It's perfect for those who prefer meatless meals or want a lighter option during the summer months. The chili is packed with a variety of colorful vegetables like bell peppers, carrots, celery, and zucchini, along with kidney beans, black beans, and corn kernels. It is seasoned with a blend of chili powder, cumin, paprika, and oregano for a delicious and aromatic flavor. The chili is cooked on the stovetop for about 30 minutes until all the flavors meld together. You can customize it with your favorite toppings like shredded cheese, sour cream, green onions, or cilantro. Enjoy this summery Chunky Vegetarian Chili as a satisfying and healthy meal option!
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- wooden spoon or spatula
- Can opener
- Measuring spoons
- Optional
Ingredients
- 2 olive oil
- 1 onion, chopped
- 3 garlic, minced
- 2 bell peppers (any color), diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 diced tomatoes
- 1 kidney beans, drained and rinsed
- 1 black beans, drained and rinsed
- 1 corn kernels, drained
- 2 chili powder
- 1 cumin
- 1 paprika
- 1/2 oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro
Notes
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
- Add the diced bell peppers, carrots, celery, and zucchini to the pot. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced tomatoes, kidney beans, black beans, and corn kernels to the pot. Stir well to combine.
- Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the mixture. Stir again to distribute the spices evenly.
- Bring the chili to a simmer and let it cook for about 30 minutes, stirring occasionally.
- Taste the chili and adjust the seasonings if needed.
- Serve the chunky vegetarian chili hot in bowls. Add any desired toppings such as shredded cheese, sour cream, green onions, or cilantro.
Nutrition
Calories: 250kcal
