A hearty, comforting Vegetarian Chili bursting with smoky flavors and packed with protein. This dish is entirely plant-based and suitable for everyone at the table.
Ingredients
Scale:
2 tablespoons Olive oil
1 medium Onion, diced
4 cloves Garlic, minced
1 of each Bell peppers, diced (red and green)
1 large Carrot, diced
1 medium Zucchini, diced
2 cans (15 oz each) Black beans, drained and rinsed
1 can (15 oz) Kidney beans, drained and rinsed
2 cans (14.5 oz each) Diced tomatoes with juice
2 cups Vegetable broth
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Smoked paprika
1 teaspoon Salt
½ teaspoon Black pepper
1 cup Frozen corn (optional)
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic, bell peppers, carrot, and zucchini. Cook for another 5-7 minutes until the vegetables begin to soften.
Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth. Mix well to combine.
Add chili powder, cumin, smoked paprika, salt, and black pepper. If using, stir in the frozen corn.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally.
For slow cooker preparation, transfer the sautéed vegetables and spices into the slow cooker. Add remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, taste and adjust seasoning if needed. Serve hot with your favorite chili toppings.
