- Veggie-Packed Chili

$This chili is full of fresh, tasty veggies. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 2 carrots, diced - 1 zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14 oz) diced tomatoes (with juice) - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups vegetable broth - Fresh cilantro, for garnish These ingredients make a strong base for flavor. The beans add protein, while the veggies offer crunch and color. You can add more fun to your chili with these extras: - 1 jalapeño, diced (for heat) - 1 cup diced sweet potatoes (for sweetness) - 1 teaspoon oregano (for herbal notes) - Avocado slices (for creaminess) - Lime wedges (for a zesty finish) These options let you play with flavors. Mix and match to find what you love best. Each ingredient packs a punch of nutrition: - Black beans: High in fiber and protein. They keep you full and help digestion. - Bell peppers: Rich in vitamins A and C. They boost your immune system. - Zucchini: Low in calories, high in water. It helps keep you hydrated. - Tomatoes: Full of antioxidants. They are great for heart health. - Corn: Provides energy and fiber. It adds a sweet crunch. Eating this chili gives you a healthy meal. It’s comforting and fun to make. Check out the Full Recipe to prepare your own veggie-packed delight! To start, heat your olive oil in a large pot over medium heat. Add the diced onion and sauté it until it turns translucent, which takes about 5 minutes. This step builds a great base for your chili. Next, stir in the minced garlic. Cook it for one more minute until it smells amazing. Now it's time to add more veggies! Toss in the diced bell pepper and carrots. Cook these for about 5 to 7 minutes until they soften. After that, add the diced zucchini and corn. Stir everything to combine and cook for an additional 3 to 4 minutes. The colors and smells will fill your kitchen with warmth. Once your veggies are ready, it's time to add the stars of the show: the beans and tomatoes. Pour in the black beans, kidney beans, and the diced tomatoes with their juice. Add the chili powder, cumin, and smoked paprika. Stir everything well so the flavors mix. Then, pour in the vegetable broth and bring your mix to a boil. Once it's boiling, reduce the heat to low, letting it simmer for about 30 minutes. Stir occasionally and season with salt and pepper to your taste. When it's ready, let it sit for 5 minutes before serving. For the full experience, check out the Full Recipe. Enjoy every bite! To make your veggie-packed chili burst with flavor, use fresh herbs. Fresh cilantro or parsley adds a nice touch. You can also add a squeeze of lime juice for brightness. If you like heat, consider adding diced jalapeños or a dash of hot sauce. Adding a bit of dark chocolate can deepen the taste too. Don't forget to taste as you go, adjusting spices to your liking. One common mistake is not cooking the onions enough. They need to be soft and translucent. Another issue is rushing the simmering step. Letting the chili simmer for a while helps flavors meld. Avoid using canned beans without rinsing them. Rinsing removes excess sodium and improves taste. Lastly, don't skip on seasoning. Salt and pepper can make a huge difference in flavor. Serve your chili in deep bowls for a hearty meal. Top it with fresh cilantro and a slice of lime. A dollop of sour cream or yogurt adds creaminess. You can pair it with crusty bread or cornbread for a complete meal. For a fun twist, try serving the chili over rice or quinoa. Enjoy your veggie-packed chili with friends or family for a cozy gathering. For more details, check the Full Recipe. {{image_2}} You can easily make this chili vegan. Just skip any meat. The beans and veggies give it great flavor and protein. Add more beans or lentils for a heartier dish. You can also toss in extra vegetables like sweet potatoes or spinach. These add more nutrients while keeping the dish vibrant and tasty. If you want a meatier version, lean ground beef or turkey works well. Brown the meat first in the pot before adding your veggies. It will give your chili a rich flavor. You can also add cooked sausage for a spicier kick. Just make sure to adjust the cooking time to ensure everything is cooked through. To control the heat of your chili, use different types of chili powder. For a mild flavor, stick with regular chili powder. For more heat, try cayenne pepper or chipotle powder. You can also add fresh jalapeños or serrano peppers. Start with a small amount, then taste and adjust. This way, you can make the chili just right for your taste buds. For the complete recipe, check out the Full Recipe. After you enjoy your veggie-packed chili, store any leftovers in a glass jar or a plastic container. Make sure the chili cools down first. Seal it tightly to keep the flavor fresh. Leftovers can last up to five days in the fridge. If you plan to enjoy it later, freezing is a great option. To freeze your chili, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can stack bags flat to save room. Veggie-packed chili can last for up to three months in the freezer. Label your bags with the date to keep track. When you're ready to eat your frozen chili, thaw it in the fridge overnight. You can also use the microwave for quick thawing. To reheat, pour the chili into a pot over medium heat. Stir it often to heat evenly. If it looks too thick, add a splash of vegetable broth. This keeps the flavor rich and the texture smooth. Enjoy it hot and fresh for the best taste. To make your veggie-packed chili more filling, add grains or legumes. Consider using quinoa, brown rice, or lentils. These ingredients add bulk and protein, making each bowl heartier. You can also increase the amount of beans. Mixing different types of beans can add variety in texture and taste. For an extra layer of flavor, toss in diced sweet potatoes or butternut squash. Yes, you can easily make this recipe in a slow cooker. Start by sautéing the onion and garlic in a pan. This step adds great flavor. Then, transfer everything to the slow cooker. Mix all the ingredients, including the broth and spices. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker brings out the best flavors in the chili. If you want a bean-free chili, try adding more veggies or grains. Chopped mushrooms can add a meaty texture. You can also use chickpeas or lentils as a different legume option. For a unique twist, add diced eggplant or cauliflower. These choices keep your chili flavorful and nutritious without beans. This blog post explored how to make a veggie-packed chili. We covered key ingredients, step-by-step cooking, and tips for flavor. Adding optional ingredients can boost taste and nutrition. Variations allow for vegan, vegetarian, or meat options. I shared great storage tips to keep leftovers fresh. In conclusion, making this chili is easy and fun. You can customize it to your taste. Enjoy this healthy dish any time!$

Warm up with this delicious Veggie-Packed Chili that's bursting with flavor and nutrition! Packed with vibrant vegetables, black and kidney beans, and seasoned to perfection, this recipe is perfect for a cozy dinner. In just 45 minutes, you can create a hearty meal that's both satisfying and healthy. Click through to discover the full recipe and make this comforting dish tonight!

Print Recipe Pin Recipe

Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

2 carrots, diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14 oz) diced tomatoes (with juice)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups vegetable broth

Fresh cilantro, for garnish

Instructions

In a large pot, heat olive oil over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute, until fragrant.

Add the bell pepper and carrots, cooking for about 5-7 minutes until softened.

Toss in the diced zucchini and corn, stirring to combine and cooking for an additional 3-4 minutes.

Add the black beans, kidney beans, and diced tomatoes to the pot, along with the chili powder, cumin, and smoked paprika. Stir until well mixed.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce heat to low and let simmer for about 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Remove from heat and let sit for 5 minutes before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve the chili in deep bowls, garnished with fresh cilantro and a slice of lime for an added zing. Add a dollop of sour cream or yogurt for creaminess if desired.