Loaded Vegetarian Chili
A warm and hearty Loaded Vegetarian Chili, packed with nutrient-rich beans and vegetables, perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 carrot, diced
- 1 zucchini, diced
- 1 can diced tomatoes (28 ounces)
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped cilantro (optional)
- Avocado slices (optional)
- Sour cream or Greek yogurt (optional)
- Shredded cheese or dairy-free cheese (optional)
Instructions
- Sauté the diced onion, garlic, and bell pepper in a large pot with olive oil for about 5 minutes.
- Add the carrot and zucchini, cooking for an additional 5 minutes.
- Incorporate the spices and let them cook for about 1 minute.
- Mix in the drained beans and canned diced tomatoes.
- Simmer the chili by increasing the heat to boil, then reducing heat to low for 30 minutes.
- Adjust seasoning as necessary and add more broth if too thick.
Notes
For added heat, consider including fresh jalapeños or crushed red pepper flakes. This chili is great for meal prep and tastes even better the next day.