Vegetarian Chili

Vegetarian chili is a hearty, satisfying dish that is perfect for a cozy dinner or as a nutritious option for meal prepping. This dish replaces traditional meat with a variety of beans and sometimes lentils, offering a rich source of protein and fiber. Loaded with vegetables like bell peppers, onions, and tomatoes, it is not only flavorful but also packed with vitamins and minerals. Spiced with a blend of chili powder, cumin, and other seasonings, vegetarian chili is both comforting and delicious, making it a popular choice for both vegetarians and meat-eaters alike.

Vegetarian Chili Recipe

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, peeled and diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 3 cups vegetable broth
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional garnishes: chopped cilantro, diced avocado, shredded cheese, sour cream, lime wedges

Appliances and Special Utensils:

• Large pot or Dutch oven
• Stove
• Wooden spoon
• Can opener
• Knife
• Cutting board
• Measuring cups and spoons

Instructions:

1. Prepare Ingredients:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

2. Cook Vegetables:

• Add the chopped red and green bell peppers, carrots, and celery to the pot. Cook for about 5 minutes, or until the vegetables start to soften.
• Stir in the diced zucchini and cook for another 3-4 minutes.

3. Add Liquids and Beans:

• Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a simmer.
• Add the black beans, kidney beans, and pinto beans to the pot.

4. Season:

• Stir in the chili powder, ground cumin, and paprika. Season with salt and pepper to taste.
• Let the chili simmer on low heat for about 20-30 minutes, stirring occasionally to prevent sticking. The longer it simmers, the better the flavors will meld together.

5. Serve:

• Taste and adjust seasonings if necessary. Serve hot, garnished with your choice of chopped cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime.

This vegetarian chili is versatile and can be adjusted according to taste or available ingredients. It’s perfect for warming up on chilly days or serving at gatherings as a nutritious option that everyone can enjoy!