Spicy Veggie Chili

In recent years, plant-based diets have surged in popularity, driven by an increasing awareness of health, environmental sustainability, and ethical considerations surrounding food choices. From casual diners to gourmet chefs, more people are exploring the delicious possibilities of vegetarian and vegan cuisine. Among the many delightful options available, the Fiery Fiesta Veggie Chili stands out not just for its robust flavors but also for its ability to cater to both vegans and meat-eaters alike. This vibrant chili is a celebration of fresh ingredients, spices, and hearty textures, making it a perfect dish for anyone looking to indulge in a satisfying meal without sacrificing flavor or nutrition.

Discover the vibrant flavors of Fiery Fiesta Veggie Chili, a delicious plant-based dish that appeals to both vegans and meat-lovers. Packed with colorful vegetables, beans, and a medley of spices, this chili is not only hearty and satisfying but also offers numerous health benefits. Perfect for any occasion, it can be served alone or paired with crusty bread or rice. Embrace plant-based cooking and enjoy a comforting meal that nourishes the body and soul.

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Ingredients

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (red or yellow), diced

1 zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) chickpeas, rinsed and drained

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

2 tablespoons tomato paste

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper to taste

1 cup corn kernels (fresh or frozen)

1 lime, juiced

Fresh cilantro, for garnish (optional)

Avocado, diced (for serving)

Instructions

Sauté Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.

Add Root Vegetables: Stir in the diced carrots and bell pepper. Cook for another 5 minutes until they start to soften.

Introduce Zucchini: Add the diced zucchini to the pot, and cook for another 3 minutes, stirring occasionally.

Mix in Beans and Tomatoes: Pour in the black beans, kidney beans, chickpeas, crushed tomatoes, vegetable broth, and tomato paste. Stir everything together until well combined.

Spice It Up: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and black pepper to taste. Stir to incorporate the spices evenly.

Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, to allow the flavors to meld together.

Add Corn & Lime Juice: In the last 5 minutes of cooking, stir in the corn and lime juice. This brightens the dish and adds a lovely sweetness.

Serve: Ladle the chili into bowls and garnish with fresh cilantro and diced avocado if desired. Serve warm with crusty bread or over rice for a hearty meal.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 servings