Description
A hearty and flavorful vegetarian chili packed with beans and vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 2 cups zucchini, chopped
- 1 can (14 oz) kidney beans, drained and rinsed
- 2 cans (14 oz each) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 6 oz tomato paste
- 1 1/2 cups vegetable stock
- 3 tablespoons olive oil
- 1 serving chili seasoning blend
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add chopped onion, minced garlic, diced red bell pepper, diced carrot, and chopped zucchini. Sauté for 8 to 10 minutes, stirring frequently, until the vegetables begin to soften.
- Add drained kidney beans, black beans, and chili seasoning blend to the pan. Stir well to evenly coat the beans with the seasoning.
- Stir in diced tomatoes, tomato paste, and vegetable stock. Mix thoroughly and bring the mixture to a gentle boil.
- Reduce heat to a low simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili reaches desired thickness.
Notes
- Serve with your favorite toppings such as avocado, cilantro, or cheese.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- This chili can be made in advance and stored in the refrigerator for up to 4 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg