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When it comes to hearty, wholesome meals, few dishes can compete with the robust flavors and comforting warmth of a well-crafted chili. The Hearty Vegetable and Bean Chili Delight stands out not only for its rich taste but also for its impressive nutritional profile. This dish is a celebration of vibrant vegetables, protein-packed beans, and aromatic spices, making it an ideal choice for anyone seeking a filling yet healthy meal. Whether you're a long-time vegetarian, a flexitarian experimenting with plant-based options, or simply looking for a delicious comfort food alternative, this chili is sure to please.

Hearty Vegetable and Bean Chili in a Bowl

Discover the Hearty Vegetable and Bean Chili Delight, a nutritious and flavorful dish perfect for any meal. Packed with vibrant vegetables and protein-rich beans, this chili offers a comforting warmth while promoting a healthy, plant-based diet. Easy to prepare and customizable to fit various dietary needs, this recipe is a celebration of wholesome ingredients and aromatic spices. Get ready to savor a meal that’s delicious and good for you!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 tablespoon fresh lime juice

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Sour cream or vegan alternative (optional garnish)

Instructions
 

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 4-5 minutes.

    Add Remaining Veggies: Stir in the bell pepper, carrots, and celery. Cook for another 5 minutes until they start to soften.

      Incorporate Zucchini and Corn: Add the zucchini and corn to the pot, cooking for an additional 2-3 minutes until the zucchini begins to soften.

        Add Beans and Tomatoes: Stir in the black beans, kidney beans, and diced tomatoes. Mix well to combine.

          Season the Chili: Pour in the vegetable broth and sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to ensure all ingredients are mixed together.

            Simmer: Bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking.

              Final Flavor Adjustments: After simmering, taste the chili and adjust seasoning with lime juice, salt, and pepper as desired.

                Serve: Ladle the hearty chili into bowls and top with fresh cilantro, avocado slices, and a dollop of sour cream or a vegan alternative if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6