Vegetarian Chili Recipe
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 can opener
- 1 measuring cup
- 1 tablespoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium bell pepper diced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 cup corn kernels
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic to the pot and sauté until the onion is translucent.
- Add the bell pepper, carrots, and celery, and cook until they begin to soften.
- Stir in the chili powder, cumin, paprika, and cayenne pepper, and cook for 1 minute.
- Add the black beans, kidney beans, diced tomatoes, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in the corn and let cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the chili rest for 5 minutes before serving.
- Garnish with fresh cilantro if desired before serving.
Notes
For an enhanced flavor, consider making the chili a day ahead and refrigerate it overnight, as the spices meld together well over time. Also, feel free to adjust the level of spiciness by adding more or less cayenne pepper according to your preference. If you enjoy a thicker chili, you can mash some of the beans against the side of the pot to naturally thicken the mixture.
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