Hearty Vegetable Chili
This hearty vegetable chili is packed with a variety of beans, vegetables, and spices, making it a nutritious and satisfying meal. Perfect for a cozy dinner, it is both flavorful and filling.
This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 45 min cook.
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6
Quick cooking notes
- Core ingredients include canned black beans, carrot, garlic, cumin.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 can canned black beans (drained and rinsed)
- 2 medium carrot (diced)
- 3 cloves garlic (minced)
- 1 tbsp cumin
- 2 cups canned diced tomatoes
- 1 medium zucchini (diced)
- 0.5 cups fresh cilantro (chopped)
- 2 cups vegetable broth
- 1 can canned kidney beans (drained and rinsed)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chili powder
- 2 tbsp olive oil
- 1 large bell pepper (diced)
- 1 medium onion (chopped)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the diced bell pepper, carrots, and zucchini, cooking for about 5 minutes until they begin to soften.
- Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Once the chili has thickened, remove it from heat and stir in the chopped cilantro before serving.
Nutrition (per serving)
- Calories: 250
- Protein: 12 g
- Fat: 7 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Sugar: 6 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.