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Instructions
Step 1: Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant.
- Stir in the bell pepper, carrot, and zucchini, and cook for 5 minutes until slightly softened.
Step 2: Add Spices and Tomatoes
- Sprinkle in the chili powder, smoked paprika, cumin, coriander, oregano, salt, black pepper, and cayenne (if using). Stir well to coat the vegetables in the spices.
- Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir to combine.
Step 3: Add Beans and Simmer
- Add the black beans, kidney beans, and pinto beans to the pot.
- Bring to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Step 4: Stir in Corn and Adjust Seasoning
- Add the corn kernels and stir well. Let it cook for another 5 minutes.
- Taste and adjust seasoning if needed. Add more salt, chili powder, or a squeeze of lime juice for brightness.
Step 5: Serve and Garnish
- Ladle the chili into bowls and garnish with cilantro, green onions, avocado, sour cream, shredded cheese, or lime wedges.
- Serve with tortilla chips, cornbread, or over rice. Enjoy!
Nutritional Information
(Per Serving, Approximate)
- Calories: 320
- Protein: 14g
- Carbohydrates: 50g
- Fiber: 12g
- Sugar: 10g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 600mg
- Vitamin A: 80% DV
- Vitamin C: 60% DV
- Calcium: 10% DV
- Iron: 20% DV
Notes & Tips
- Make It Spicier: Add more cayenne, diced jalapeños, or hot sauce to taste.
- Make It Thicker: Mash some of the beans with a fork or blend a cup of chili and return it to the pot.
- Add More Protein: Stir in crumbled tofu, tempeh, or cooked quinoa for extra plant-based protein.
- Slow Cooker Option: Add all ingredients (except corn) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in corn during the last 30 minutes of cooking.
- Storage & Freezing:
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months and reheat on the stove or in the microwave.
Time Breakdown
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes! Soak and cook dried beans in advance, then use about 1 ½ cups cooked beans per can.
Q: Can I add meat to this chili?
A: Absolutely! Brown ground turkey, beef, or chicken with the onions before adding the vegetables.
Q: How do I make it smoky without smoked paprika?
A: Add a splash of liquid smoke or a bit of chipotle powder for that deep smoky flavor.
Q: What can I serve with this chili?
A: Great sides include cornbread, rice, tortilla chips, or a simple green salad.
Q: Can I make this in an Instant Pot?
A: Yes! Use the Sauté function for the vegetables, then add everything else and cook on Manual (High Pressure) for 10 minutes. Do a quick release, stir, and serve.
This Hearty Veggie Chili is an easy, flavorful, and nutritious dish that’s perfect for meal prep and busy weeknights. Packed with fiber, protein, and warming spices, it’s a comforting and healthy meal everyone will love!
