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Chili is more than just a meal; it’s a culinary hug in a bowl. This comforting dish has long been a staple in many households, cherished for its heartiness and the warmth it brings, especially on chilly evenings. However, for those seeking a vibrant and health-conscious alternative, Spicy Corn & Bean Fiesta Chili stands out as a delightful option. This plant-based recipe is not only bursting with flavor but also packed with nutritional benefits, making it a perfect choice for anyone looking to indulge in a wholesome yet satisfying dish.

Quick Vegetarian Chili with Corn and Beans

Discover the ultimate comfort food with Spicy Corn & Bean Fiesta Chili, a delicious and nutritious plant-based dish that’s perfect for any occasion. This hearty chili combines fresh vegetables, black and kidney beans, and a medley of spices, delivering a fiesta of flavors in every bite. It’s easy to prepare and packed with health benefits, making it an excellent choice for weeknight meals or gatherings. Enhance each bowl with fresh garnishes like cilantro and avocado for an extra touch. Enjoy a wholesome experience that nourishes both body and soul!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

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

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

1 can (15 oz) corn (or 2 cups fresh or frozen corn)

1 can (28 oz) diced tomatoes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic, diced bell pepper, and zucchini, cooking for another 3-4 minutes until they start to soften.

    Add the Beans and Corn: Pour in the black beans, kidney beans, and corn. Stir well to combine with the sautéed vegetables.

      Incorporate the Tomatoes: Pour in the can of diced tomatoes (with juice) into the pot. Mix everything thoroughly.

        Spice it Up: Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir until all the ingredients are well-coated with the spices.

          Simmer the Chili: Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, stirring occasionally. This will help the flavors meld together beautifully.

            Taste and Adjust: After simmering, taste the chili and adjust seasoning, adding more salt, pepper, or cayenne if you like it spicier.

              Serve it Up: Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, and a squeeze of lime juice. Serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings