Veggie Chili
Warm up with this healthy and hearty veggie chili recipe—easy to make, full of flavor, and perfect for meal prep or weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 medium carrot diced
- 1 zucchini diced
- 1 cup corn fresh or frozen
- 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 tomato paste
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- Salt and pepper to taste
- Juice of ½ lime optional, for brightness
Instructions
- Pour olive oil into a spacious pot and warm it over medium heat.
- Add diced onion and garlic, and sauté for 3–4 minutes until softened.
- Stir in chopped bell pepper, carrot, zucchini, and corn. Cook for another 5–6 minutes.
- Add the chili powder, cumin, smoked paprika, and oregano. Stir to coat the veggies evenly.
- Pour in crushed tomatoes, tomato paste, black beans, and kidney beans. Stir well.
- Pour in the vegetable broth and bring the mixture to a rolling boil. Lower the heat, then let it simmer uncovered for 25–30 minutes, stirring occasionally to blend the flavors.
- Taste and season with salt, pepper, and a splash of lime juice if desired.
- Serve hot with your favorite toppings!
Notes
- Add-ins: Sweet potatoes, quinoa, or lentils are great for variety.
- Want it spicier? Sprinkle in a dash of cayenne or smoky chipotle powder for an extra kick.
- Toppings I love: Avocado, vegan sour cream, cilantro, crushed tortilla chips, or green onions.
- Freezes beautifully — perfect for meal prep!