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To make your veggie-packed chili, gather these simple yet tasty ingredients: - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 2 carrots, diced - 1 zucchini, diced - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes - 2 tablespoons tomato paste - 1 cup vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, sliced, for serving - Sour cream (or plant-based alternative), for topping These ingredients give the chili its hearty texture and rich flavors. Each one plays a role in making this dish special. The beans provide protein, while the vegetables add color and nutrients. You can find the full recipe in the section above. Enjoy cooking and savoring each bite! 1. Heating the olive oil: Start by heating 1 tablespoon of olive oil in a large pot over medium heat. This oil adds a nice flavor to the chili. 2. Sautéing the onion and garlic: Next, add 1 chopped onion. Sauté it for about 5 minutes until it gets soft and clear. Then, stir in 2 minced garlic cloves for about 1 minute. The smell will be great! 3. Adding and softening vegetables: Toss in 1 diced bell pepper, 2 diced carrots, and 1 diced zucchini. Cook these for 5-7 minutes until they soften a bit. This mix gives a nice crunch and color. 4. Combining beans and tomatoes: Now, add the beans and tomatoes. Use 1 can of drained kidney beans, 1 can of drained black beans, and 1 can of diced tomatoes. Also, add 2 tablespoons of tomato paste and 1 cup of vegetable broth for richness. 5. Adding spices: Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Don’t forget to add salt and pepper to taste. Mix everything well to blend the flavors. 6. Simmering the chili: Bring your chili to a gentle boil. Then, lower the heat and let it simmer for 20-25 minutes. Stir it occasionally until the veggies are tender and the chili gets thick. 7. Adjusting seasoning: After simmering, taste the chili. Adjust the seasoning if needed. A little more salt or spice can make a big difference! 8. Serving suggestions: Serve your veggie-packed chili hot. Top it with fresh cilantro and slices of avocado. A dollop of sour cream adds a nice creamy touch. For a complete guide, check the Full Recipe for detailed steps. Enjoy your delicious, hearty meal! - Prepping vegetables in advance: Chop your veggies before you start cooking. This saves time and lets you focus on cooking. You can store them in the fridge until ready to use. - Adjusting heat levels: If you like it spicy, add more chili powder or diced jalapeños. For a milder chili, reduce the amount of chili powder. Taste as you go to find your perfect heat. - Enhancing flavor with spices: Fresh herbs like cilantro add a nice touch. You can also add a squeeze of lime juice before serving. This brightens up the flavors and makes the dish pop. - Best practices for thickening: If your chili is too thin, let it simmer longer. You can also mash some beans with a fork to create a thicker texture. This adds creaminess without extra ingredients. - Garnish ideas: Top your chili with fresh cilantro, sliced avocado, or a dollop of sour cream. These add color and taste to each bowl. - Complementary side dishes: Serve your chili with cornbread or tortilla chips. They provide a nice crunch and balance the dish. - Serving for meal prep: This chili is perfect for meal prep. Divide it into containers for easy lunches. It tastes even better the next day! {{image_2}} You can change the beans in this chili. Use black-eyed peas or pinto beans if you prefer. For seasonal vegetables, add sweet potatoes or corn in summer for a fresh taste. If you want protein, add cooked lentils or diced tofu. For vegan options, skip the sour cream. Instead, use a plant-based alternative for creaminess. Adjust the spice level to your liking. Add more chili powder or fresh jalapeños if you crave heat. Experiment with herbs like oregano or thyme for different tastes. For flavor boosters, sprinkle cheese on top or add a dollop of sour cream. These add richness and depth to each bowl. Feel free to explore these variations to make this veggie-packed chili your own! For the complete recipe, check the Full Recipe section. - Best containers for storage: Use airtight glass or plastic containers. They keep the chili fresh. - Refrigeration tips: Let the chili cool to room temperature. Store it in the fridge for up to five days. - Freezing chili: You can freeze chili for up to three months. Use freezer-safe containers or bags. Leave some space for expansion. - Microwave suggestions: Place chili in a microwave-safe bowl. Cover it loosely with a microwave-safe lid. Heat for 2-3 minutes, stirring halfway. - Stovetop reheating tips: Pour chili into a pot over medium heat. Stir often until it's hot. This method keeps the texture nice. Enjoy your veggie-packed chili fresh, or savor it later with these simple storage and reheating tips! For the full recipe, check out the details above. How to make it spicier? To add heat, try using more chili powder. You can also add fresh jalapeños. For a smoky taste, chipotle peppers in adobo sauce work well too. Experiment until you find your perfect spice level. Can I use frozen vegetables? Yes, frozen vegetables can work great in this chili. They save time and are still healthy. Just add them directly to the pot without thawing. They will heat up while cooking. How long does veggie-packed chili last? If stored well, veggie-packed chili lasts about 4 to 5 days in the fridge. Keep it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Can I make this recipe ahead of time? Absolutely! Making chili ahead of time improves the flavor. Let it cool before storing. Reheat it on the stove or in the microwave when you’re ready to enjoy it. Caloric content per serving Each serving of veggie-packed chili has about 250 calories. This can vary based on toppings and portion size. It’s a filling meal without being too heavy. Health benefits of ingredients This chili is packed with nutrients. Beans provide protein and fiber. Vegetables add vitamins and minerals. Olive oil offers healthy fats. Together, they make a balanced, nourishing dish that’s good for you. This blog post shared a simple veggie-packed chili recipe. You learned about each ingredient's role, sharing tips for cooking and serving. We also explored variations to make the recipe your own. Lastly, we discussed storage and reheating to save time later. Chili is a great dish to mix and match. It can fit any meal plan. You now have the tools to create a tasty, healthy chili at home. Enjoy making it your way!

- Veggie-Packed Chili

Warm up with this delicious veggie-packed chili that's bursting with flavor and healthy ingredients! Made with beans, fresh veggies, and a blend of spices, it's perfect for a cozy meal. Ready in just 40 minutes and serves 6, this chili is ideal for weeknight dinners or meal prep. Explore the full recipe and discover how easy it is to create a nutritious and hearty dish the whole family will love. Click through to start cooking!
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Ingredients
  

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 carrots, diced

1 zucchini, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado, sliced, for serving

Sour cream (or plant-based alternative), for topping

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced bell pepper, carrots, and zucchini to the pot, cooking for about 5-7 minutes until they soften slightly.

        Stir in the rinsed kidney beans and black beans, diced tomatoes, tomato paste, and vegetable broth.

          Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, mixing well to combine all the flavors.

            Bring the chili to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally until the vegetables are tender and the chili thickens to your desired consistency.

              Taste and adjust seasoning if needed.

                Serve the veggie-packed chili hot, garnished with fresh cilantro and avocado slices. Add a dollop of sour cream on top for creaminess.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6