:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/l_xK9Uic9oYuYqbJAqYR/1f68cb08364285887da797bf5aa5d2.png "Grandma's Easy Homemade Vegetarian Chili")
Grandma's Easy Homemade Vegetarian Chili
A hearty and healthy twist on a classic, this vegetarian chili is filled with nutrient-rich vegetables and spicy flavors. It's a perfect dish for a chilly night, offering warmth and comfort. Because of its high fiber and low-fat content, it's a guilt-free, satisfying meal suitable for vegetarians and vegans. It's also gluten-free, packed with protein, and remarkably delicious.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 bell peppers (any color), chopped
- 2 zucchinis, chopped
- 4 cloves of garlic, minced
- 2 cans of kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 28 oz can diced tomatoes with juice
- 2 tbls chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- salt and pepper to taste
- 1 Cup vegetable broth
- Optional toppings: shredded cheese, sour cream and spring onions
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Directions
In a large pot, heat olive oil over medium heat. Add the chopped onion, bell peppers, zucchinis, and garlic, sauté until the vegetables are softened.
Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well so the vegetables are coated with the spices.
Add the kidney beans, black beans, and diced tomatoes along with the juice to the pot.
Pour in the vegetable broth. Let the mixture come to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasonings if necessary.
Serve the chili hot in bowls with your choice of shredded cheese, sour cream, and/or spring onions. Enjoy your vegetarian chili!
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