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Vegetable Chili

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This vegetable chili is bold, cozy, and full of healthy ingredients; a one-pot meal that is perfect for any season.

Ingredients

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  • 2 tablespoons olive oil (or neutral oil)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 medium carrot, diced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) diced tomatoes
  • 2 cans (15 ounces each) beans, drained and rinsed
  • 1 cup vegetable broth (or water), plus more as needed
  • 1 cup corn kernels (optional)
  • 1 small chipotle pepper in adobo, minced, or 1/2 teaspoon chipotle powder (optional)
  • 1/2 teaspoon salt, more to taste
  • Black pepper to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, sliced green onions, avocado, or shredded cheese for topping

Instructions

  1. Warm the oil in a large pot over medium heat. Add the diced onion, bell pepper, and carrot. Cook, stirring, until soft, about 6–7 minutes.
  2. Add the minced garlic. Cook 30 seconds until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook 1 minute to toast the spices.
  4. Add tomato paste and cook, stirring, 1 minute to darken slightly.
  5. Pour in diced tomatoes, beans, and vegetable broth. Add corn and chipotle if using. Stir well and bring to a gentle boil.
  6. Reduce to a low simmer. Cook uncovered 20–25 minutes, stirring now and then, until thickened.
  7. Season with salt, black pepper, and lime juice. Taste and adjust. Ladle into bowls and top with cilantro, green onions, avocado, or cheese as you like.

Notes

This chili keeps well in the fridge and tastes even better the next day. It can be made ahead of time and frozen for later.

Nutrition

Find it online: https://diyprzepisy.com/easy-vegetable-chili/

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