Hearty Harvest Chili
Warm up with a rich and flavor-packed vegan chili that's bursting with wholesome ingredients like colorful veggies, protein-packed beans, and aromatic spices. This nutritious one-pot meal is easy to make and an ideal comfort dish for chilly evenings. Each spoonful of this hearty harvest chili is a delicious blend of textures, flavors, and nourishment!
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
- 2.
Add carrots, bell pepper, zucchini, and corn. Sauté for 5 minutes until slightly softened.
- 3.
Stir in chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for an additional 2 minutes to enhance the flavors.
- 4.
Add diced tomatoes, tomato sauce, kidney beans, black beans, and vegetable broth to the pot. Season with salt and pepper to taste.
- 5.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for about 20-25 minutes, or until the vegetables are tender, and flavors are well combined.
- 6.
Serve the hearty harvest chili hot, garnished with fresh cilantro if desired. Enjoy it on its own or pair it with a side of rice, cornbread, or a warm tortilla.
