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vegetarian chili cooking guide

Meatless Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 can opener
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 carrots chopped
  • 1 zucchini chopped
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for 1 minute.
  • Add the red and green bell peppers, carrots, and zucchini, and cook for 5 minutes.
  • Stir in the black beans, kidney beans, and diced tomatoes.
  • Add the chili powder, cumin, smoked paprika, salt, and black pepper, stirring to combine.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 20 minutes.
  • Stir in the lime juice and chopped cilantro.
  • Remove from heat and let it rest for 5 minutes before serving.

Notes

To enhance the flavor, consider adding a pinch of cayenne pepper for extra heat or a tablespoon of tomato paste for a richer taste. You can also experiment with different types of beans or add corn for a touch of sweetness. Make sure to taste and adjust the seasoning as needed before serving.
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