Hearty Vegetarian Chili

American · Winter · 75 min · Serves 6 · By The Lesapor Kitchen

This hearty vegetarian chili is perfect for a cozy winter night. Packed with beans and vegetables, it’s both filling and healthy. Serve it with some crusty bread or over rice for a satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 red bell peppers, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 cans (15 oz each) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup corn kernels, fresh or frozen
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, red bell peppers, carrots, and celery. Cook for another 5-7 minutes until the vegetables are softened.
3. Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, kidney beans, black beans, and vegetable broth to the pot. Bring to a simmer.
5. Reduce the heat to low and let the chili simmer for 30-40 minutes, stirring occasionally.
6. Stir in the corn kernels and continue to cook for another 5 minutes. Season with salt and pepper to taste.
7. Serve the chili hot, garnished with fresh cilantro and lime wedges.