Veggie Chili Recipe
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 carrots sliced
- 2 stalks celery sliced
- 1 zucchini diced
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in garlic and cook for another minute.
- Add red and green bell peppers, carrots, and celery, and cook until they begin to soften.
- Add zucchini and cook for an additional 3 minutes.
- Stir in black beans, kidney beans, crushed tomatoes, and tomato paste.
- Season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.
- Remove the pot from heat and let the chili rest for 10 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For extra flavor, consider adding a squeeze of lime juice or a dash of hot sauce before serving. You can also top your chili with avocado slices or shredded cheese for added richness. Adjust the level of spices to suit your taste, and don't hesitate to experiment with different types of beans or vegetables based on your preference.
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