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Vegetarian Chili Recipe

This hearty vegetarian chili is packed with beans, vegetables, and bold spices, making it a comforting and satisfying meal. Perfect for a chilly day, this chili is both healthy and easy to make!
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Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium zucchini diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz crushed tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Sauté the Vegetables
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  • Add Remaining Vegetables
  • Add the red and green bell peppers, carrots, celery, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add Beans and Tomatoes
  • Stir in the black beans, kidney beans, diced tomatoes, crushed tomatoes, and tomato paste. Mix well.
  • Season and Simmer
  • Add the vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until the flavors meld together.
  • Adjust Seasoning and Serve
  • Taste and adjust seasoning if needed. Remove the bay leaf before serving. Serve the chili hot, garnished with fresh cilantro and a lime wedge for added flavor.