Description
Hearty vegetarian chili brings robust flavors from Mexico’s culinary traditions, packed with protein-rich beans and colorful vegetables. Spicy, comforting layers of taste invite you to savor a nutritious meal that celebrates plant-based deliciousness.
Ingredients
Scale
- 1 tbsp olive oil
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 1 (28 oz) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 carrots, diced
- 1 zucchini, chopped
- 1 cup vegetable broth or water
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Juice of ½ lime (for brightness)
- 1 tbsp tomato paste (optional for extra richness)
- Salt and black pepper, to taste
- Chopped cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheese
- Tortilla chips
Instructions
- Vegetable Sautéing: In a spacious pot, warm olive oil over medium heat. Introduce chopped onion, minced garlic, diced bell pepper, sliced carrots, and cubed zucchini. Gently sauté for approximately 5-7 minutes until vegetables soften and develop a slight translucent quality.
- Spice Integration: Incorporate chili powder, cumin, paprika, oregano, salt, and pepper. Toast the spices for one minute, allowing their aromatic essence to bloom and intensify the flavor profile.
- Liquid Composition: Add black beans, corn kernels, crushed tomatoes, tomato paste, and vegetable broth. Thoroughly blend ingredients, ensuring even distribution of spices and vegetables.
- Simmering Process: Elevate heat to trigger boiling, then immediately reduce to a gentle simmer. Allow chili to develop depth for 25-30 minutes, occasionally stirring to prevent sticking and promote consistent cooking. Vegetables should become tender and liquid should thicken to desired consistency.
- Final Refinement: Remove from heat, splash with fresh lime juice. Taste and adjust seasonings as needed. Serve in warm bowls, garnishing with optional toppings like sliced avocado, shredded cheese, or crispy tortilla chips.
Notes
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the chili.
- Briefly cooking spices before adding liquid helps release their essential oils, intensifying flavor and aroma.
- Adjust broth quantity based on desired thickness; add more for soupier consistency or simmer longer to reduce.
- Enhance vegetarian protein by adding quinoa, lentils, or plant-based meat alternatives for extra nutritional value and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg