Description
A colorful and comforting vegetarian chili packed with robust flavors, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 carrot, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, cheese
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, diced bell pepper, and carrot. Sauté until vegetables are softened, around 4–5 minutes.
- Add zucchini and cook for an additional 3 minutes.
- Sprinkle in chili powder and cumin, stirring until fragrant, about 1 minute.
- Pour in diced tomatoes and vegetable broth, followed by rinsed beans. Stir everything together to combine.
- Bring mixture to a simmer, then reduce heat to low. Allow to cook for 20–25 minutes, stirring occasionally.
- Taste the chili and season with salt and pepper as desired.
- Remove from heat and let sit for a few minutes before serving.
Notes
Chili is often tastier the next day as flavors meld. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg