Description

This veggie chili recipe with fire-orange pepper medley is a hearty, wholesome dish, perfect for busy weeknights or cozy gatherings, offering a fresh and vibrant flavor profile. It is a beloved family staple, simple to make, and incredibly nourishing.

Ingredients

2 tablespoons olive oil (or preferred cooking oil), for sautéing aromatics
1 large yellow onion, diced (about 1.5 cups)
4 cloves garlic, minced (about 2 tsp)
2 bell peppers (red, orange, or yellow), diced (about 2 cups)
1 medium zucchini, diced (about 1.5 cups) (or yellow squash)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, rinsed and drained (or cannellini beans)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained (optional, for sweetness)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano (or a blend of Italian herbs)
4 cups vegetable broth
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large (5-quart) pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Build Veggie Base: Stir in the diced bell peppers and zucchini. Cook for 5-8 minutes until they start to soften, appearing slightly tender-crisp.
Spice It Up: Sprinkle in the 2 tablespoons chili powder, 1 tablespoon cumin, and 1 teaspoon oregano. Cook for 1 minute, stirring constantly, allowing the spices to toast and bloom. If the pot looks too dry here, splash in 1-2 tablespoons of vegetable broth to prevent scorching.
Combine and Simmer: Add the 28-ounce can crushed tomatoes, kidney beans, black beans, corn (if using), and 4 cups vegetable broth. Stir well to combine all ingredients thoroughly. Bring the veggie chili to a gentle simmer over medium-high heat.
Flavor Meld: Reduce heat to low, cover the pot, and let this hearty veggie chili simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavors to truly meld and deepen.
Season and Serve: Season generously with salt and pepper to taste. Ladle the hot veggie chili into bowls and serve with your favorite toppings.

Notes

For added plant-based protein, swap half the kidney beans for cooked green lentils. Make it creamy with a dollop of dairy-free sour cream or Greek yogurt. Consider using organic canned tomatoes and beans, or homemade vegetable broth for best flavor. Stir in fresh spinach at the end for nutrients. Enhance flavor with a pinch of smoked paprika, a tiny square of dark chocolate (or teaspoon of unsweetened cocoa powder), a squeeze of fresh lime juice, or a dash of chipotle in adobo. Garnish with fresh cilantro or green onions. For extra heartiness, add diced sweet potato or butternut squash. For a spring twist, add fresh chopped asparagus in the last 10 minutes of simmering. Properly toasting spices and allowing the chili to simmer long enough are crucial for full flavor development.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 ml)
Calories: 350 calories
Sugar: 10 g
Sodium: 600 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 12 g
Protein: 18 g
Cholesterol: 0 mg