Description
A hearty and flavorful veggie chili recipe packed with beans and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons 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 softened.
- Add bell pepper, carrot, and zucchini. Cook for 5 minutes.
- Stir in black beans, kidney beans, crushed tomatoes, chili powder, and cumin.
- Bring to a boil, then reduce heat. Simmer for 30 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Adjust spice level by adding more chili powder.
- Top with avocado or cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: veggie chili recipe, vegetarian chili, healthy chili