Description
This Irresistible Chili is a hearty and flavorful vegetarian dish packed with a variety of beans, fresh vegetables, and warming spices. Cooked on the stovetop, it offers a nutritious, comforting meal perfect for any day of the week. The chili combines protein-rich beans and colorful veggies simmered in a tomato-based sauce with cumin, smoked paprika, and chili powder, finished with a splash of fresh lime juice and cilantro garnish.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, diced
- 1 zucchini, chopped
Beans and Liquids
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup vegetable broth
Spices and Seasonings
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Finishing
- Juice of 1/2 lime
- Fresh cilantro, for garnish
Instructions
- Heat oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion and cook for 2–3 minutes until they become translucent and fragrant.
- Cook vegetables: Stir in the minced garlic, red and green bell peppers, diced carrot, and chopped zucchini. Cook for 5–7 minutes until the vegetables are slightly tender.
- Add tomato paste: Mix in the tomato paste thoroughly to coat the vegetables, enhancing their flavor and the chili’s base.
- Combine beans and liquids: Add the diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth to the pot, stirring everything together evenly.
- Season the chili: Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper. Stir well to blend all the spices.
- Simmer: Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes. Stir occasionally until the chili thickens and vegetables are tender.
- Finish with lime: Stir in the juice of half a lime and adjust seasoning as needed to balance the flavors.
- Serve & garnish: Serve the chili hot, garnished generously with fresh cilantro for a burst of color and fresh flavor.
Notes
- This chili is vegetarian and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- Adjust the cayenne pepper to control spiciness according to preference or omit for a milder chili.
- For a thicker chili, allow it to simmer longer uncovered, stirring occasionally to prevent sticking.
- Serve with toppings like shredded cheese, sour cream, or avocado slices if desired (would change diet classification).
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
