This vegetarian chili recipe is a perfect dish for those who crave a warm and hearty meal on a chilly day. Packed with protein and fiber, this dish features a blend of spices and vegetables that combines to create a delicious and satisfying meal that will satisfy any appetite.
Ingredients
To make this vegetarian chili recipe, you'll need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 bell peppers, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained and rinsed
- 2 cans of diced tomatoes, with juice
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, diced avocado, chopped cilantro
Instructions
1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, bell peppers, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add the beans, corn, tomatoes with their juice, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the chili to a simmer, then reduce the heat to low and cover the pot.
5. Let the chili cook for at least 30 minutes, stirring occasionally.
6. If the chili becomes too thick, add water as needed.
7. Serve the chili hot, with toppings as desired.
Variations
There are countless variations of vegetarian chili, so don't be afraid to get creative! Here are some ideas to get you started:
- Add more vegetables, such as zucchini or mushrooms.
- Use different types of beans, such as pinto or navy beans.
- Spicier chili can be made by increasing the amount of chili powder or adding cayenne pepper.
- If you prefer a sweeter chili, add a drizzle of honey or a diced sweet potato.
- For a heartier meal, add cooked quinoa, brown rice, or your favorite grain.
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