Vegetarian Chili with Beans (Print View)
Wholesome vegetarian chili full of beans, vegetables, and savory spices. Comforting and perfect for chilly evenings.
# What You'll Need:
→ Vegetables
01 -
1 medium red onion, finely chopped
02 -
2 cloves garlic, minced
03 -
1 medium red bell pepper, diced
04 -
1 large carrot, diced
05 -
2 cups zucchini, chopped
→ Beans
06 -
1 can (14 oz) kidney beans, drained and rinsed
07 -
2 cans (14 oz each) black beans, drained and rinsed
→ Tomatoes and Base
08 -
1 can (28 oz) diced tomatoes
09 -
6 oz tomato paste
10 -
1 1/2 cups vegetable stock
→ Seasonings and Oil
11 -
3 tablespoons olive oil
12 -
1 serving chili seasoning blend
# Directions:
01 -
Heat olive oil in a large sauté pan over medium-high heat. Add chopped onion, minced garlic, diced red bell pepper, diced carrot, and chopped zucchini. Sauté for 8 to 10 minutes, stirring frequently, until the vegetables begin to soften.
02 -
Add drained kidney beans, black beans, and chili seasoning blend to the pan. Stir well to evenly coat the beans with the seasoning.
03 -
Stir in diced tomatoes, tomato paste, and vegetable stock. Mix thoroughly and bring the mixture to a gentle boil.
04 -
Reduce heat to a low simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili reaches desired thickness.
# Notes:
01 -
For deeper flavor, allow the mixture to rest for several hours or overnight before serving.