Vegetarian Chili
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 sweet potato, chunks
- 1 jalapeño, finely chopped (adjust to taste for spiciness)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, cilantro, sour cream
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened. Add the minced garlic, diced bell pepper, zucchini, carrot, sweet potato, and jalapeño. Sauté for about 5-7 minutes until the vegetables are slightly softened.
Stir in the cumin, chili powder, paprika, and dried oregano.
Add the drained black beans, kidney beans, corn, crushed tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for about 20-30 minutes, allowing the flavors to meld and the vegetables to cook through.
Adjust the seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.
Consider serving the chili hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, cilantro, or plain yogurt.
Enjoy this satisfying and flavorful chili! Feel free to tweak by adding your favorite vegetables or adjusting the spice level according to your preference.
