Hearty and delicious veggie chili packed with flavors and nutrients.

This vegetarian chili recipe is so flavorful and satisfying, you won't even miss the meat! Packed with a variety of vegetables, beans, and spices, this chili is a hearty and healthy option for any meal. It's perfect for cozy nights at home or as a crowd-pleasing dish for parties. Make a big batch and freeze the leftovers for a quick and easy meal later on. Serve with some crusty bread or cornbread for a complete and comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for spiciness)
• Salt and black pepper to taste

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
3. Add carrots, zucchini, and corn. Cook for another 5 minutes.
4. Stir in kidney beans, black beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, oregano, and cayenne pepper (if using).
5. Season with salt and black pepper to taste.
6. Bring the chili to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
7. Adjust seasoning if needed.
8. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped avocado, and cilantro.

Interesting Facts