There’s nothing quite like a warm, hearty bowl of Veggie Chili to bring the family together. Packed with flavorful beans, corn, tomatoes, and bell peppers, this dish is a delightful symphony of colors and textures. Whether you’re gathered around the table on a chilly evening or celebrating a cozy get-together, this Veggie Chili is certain to become a family favorite. Embrace your creativity by customizing the toppings, and watch as each spoonful brings smiles and satisfaction.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 2 cups vegetable broth
- Salt and pepper to taste
- Sour cream, for topping
- Grated cheddar cheese, for topping
- Fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, red bell pepper, yellow bell pepper, green bell pepper, and jalapeno. Cook until the vegetables are tender, around 7-8 minutes.
- Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for another minute to toast the spices.
- Add the crushed tomatoes, black beans, kidney beans, corn kernels, and vegetable broth. Stir well to combine.
- Bring the chili to a simmer and reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust the flavor by adding more spices if desired.
- Serve hot, topped with a dollop of sour cream, a sprinkle of grated cheddar cheese, and fresh cilantro if desired.
Helpful Tips
- For a meatier texture, try adding diced mushrooms or textured vegetable protein.
- If you prefer a spicier chili, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- To make this dish even heartier, stir in cooked quinoa or brown rice before serving.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This Veggie Chili also freezes well for up to 3 months. Reheat on the stove over low heat or in the microwave.
Pairings
Serve this Veggie Chili with a slice of warm cornbread or a side of tortilla chips for a delightful crunch. A crisp green salad and a glass of zesty lime agua fresca complement this dish beautifully.
I hope you and your family enjoy this comforting Veggie Chili as much as mine does. I can’t wait to see your delicious creations, so don’t forget to share them using #ZynahzRecipes or tag Zynahz on Instagram. We love to see your culinary adventures!
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