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Vegetable Chili

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A warm, hearty vegetable chili made with simple pantry beans and everyday vegetables. Perfect for meal prep or a cozy night at home.

Ingredients

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  • 2 tablespoons olive oil (or any neutral oil)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed or diced tomatoes
  • 2 cups vegetable broth (plus more as needed)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 small zucchini, diced (optional)
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 1 tablespoon lime juice (or to taste)
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: avocado, shredded cheese, sour cream or yogurt, jalapeño, green onion, tortilla chips

Instructions

  1. Warm 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add onion, bell pepper, carrots, and celery. Cook, stirring, until soft, about 6–8 minutes.
  3. Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.
  4. Mix in tomato paste. Stir for 1 minute to coat the vegetables.
  5. Add tomatoes, vegetable broth, black beans, kidney beans, corn, and zucchini (if using). Stir well and season with salt and pepper.
  6. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring now and then, until thick and the flavors come together.
  7. Stir in lime juice. Taste and adjust salt, pepper, and heat. Serve hot with cilantro and your favorite toppings.

Notes

For deeper flavor, simmer longer or make a day ahead. It freezes well and is perfect for leftovers.

Nutrition

Find it online: https://recipesunfolded.com/vegetable-chili/

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