Looking for a hearty, healthy, and delicious meal that is perfect for chilly evenings? Look no further than this vegetarian chili recipe, packed with mixed veggies and served with whole-grain crackers for a satisfying crunch.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Whole-grain crackers for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until fragrant.
- Add the bell peppers, carrots, zucchini, and yellow squash to the pot and cook for 5-7 minutes, until the veggies start to soften.
- Add the diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir well to combine.
- Bring the chili to a simmer and let it cook for 20-30 minutes, until the veggies are tender and the flavors have melded together.
- Serve the vegetarian chili hot, topped with shredded cheese, diced avocado, and fresh cilantro if desired, with whole-grain crackers on the side for a satisfying crunch.
Creative serving suggestion:
For a fun twist on this classic dish, try serving the vegetarian chili in individual roasted bell peppers. Cut off the tops of the bell peppers and remove the seeds and membranes. Fill each bell pepper with a generous helping of the chili mixture and bake in the oven at 375 degrees Fahrenheit for 25-30 minutes, until the peppers are tender and the filling is hot and bubbly. Serve with whole-grain crackers for a delicious and unique meal.
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