Vegetable and Bean Chili

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 medium bell pepper, diced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •1 zucchini, diced
• •1 can (14 oz) diced tomatoes, with juices
• •1 can (15 oz) kidney beans, drained and rinsed
• •1 can (15 oz) black beans, drained and rinsed
• •1 can (15 oz) corn, drained
• •2 cups vegetable broth
• •2 tbsp chili powder
• •1 tsp cumin
• •1 tsp smoked paprika
• •Salt and pepper to taste
• •Chopped cilantro for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and garlic, sauté for 3-4 minutes until they are fragrant.

3. 3

   Stir in the bell pepper, carrots, and celery. Cook for another 5 minutes until the veggies begin to soften.

4. 4

   Add the zucchini, diced tomatoes (with juices), kidney beans, black beans, corn, vegetable broth, chili powder, cumin, and smoked paprika to the pot.

5. 5

   Season with salt and pepper to taste. Bring to a boil, then reduce heat to low.

6. 6

   Simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens slightly.

7. 7

   Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro if desired.