Vegetarian Chili is a hearty, plant-based dish that's full of bold flavors from beans, vegetables, and spices. Perfect for cold days or a family meal, this chili is easy to make, healthy, and deliciously satisfying.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, chopped
- 1 can (400g) black beans, drained and rinsed
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 can (400g) corn kernels, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 cup vegetable broth , Fresh cilantro and avocado slices for garnish
- Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened. Add the red and yellow bell peppers, zucchini, and cook for another 5 minutes until the vegetables are tender.
- Add spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes to toast the spices and release their flavor.
- Add beans and tomatoes: Add the black beans, kidney beans, diced tomatoes, corn kernels, and vegetable broth. Stir well to combine all the ingredients.
- Simmer: Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro and avocado slices. Serve with rice, tortilla chips, or crusty bread for a hearty meal.