Description
A hearty and flavorful vegetable chili recipe packed with nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper, carrots, and celery; cook for 5 minutes.
- Add zucchini, diced tomatoes, beans, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- Feel free to add more vegetables of your choice.
- This chili can be stored in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetable chili recipe, vegan chili, healthy chili