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Spicy Harvest Chili is a vibrant and wholesome dish that embodies the heartiness of comfort food while delivering a satisfying kick. This recipe masterfully blends seasonal ingredients, striking a balance between heat and nutrition, making it an ideal choice for families and gatherings alike. Whether you are a fan of spicy foods or simply looking to infuse your meals with bold flavors, this chili offers something for everyone. Its versatility caters to various dietary preferences, including vegetarian and gluten-free options, ensuring that everyone around the table can enjoy a steaming bowl of this delightful concoction.

Hearty Vegetable and Bean Chili

Discover the delightful Spicy Harvest Chili, a cozy dish that's perfect for family gatherings or a casual dinner. This recipe combines fresh, seasonal vegetables, hearty beans, and a blend of spices to create a flavor-packed meal that's both nutritious and satisfying. With easy vegetarian and gluten-free options, everyone can enjoy a warm bowl. Bring the comfort of this hearty chili to your table and savor the vibrant flavors while reaping its health benefits!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

1 bell pepper (any color), chopped

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

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

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

1 can (15 oz) diced tomatoes, with juice

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup fresh spinach or kale, chopped

Fresh cilantro or parsley for garnishing

Optional toppings: avocado, sour cream, shredded cheese, lime wedges

Instructions
 

Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

    Add Vegetables: Add the diced carrots and bell pepper. Sauté for about 5 minutes until they begin to soften. Then, add the zucchini and corn, cooking for another 3 minutes.

      Mix in the Beans and Tomatoes: Stir in the black beans, kidney beans, and the can of diced tomatoes (including the juice). Mix well to combine all the ingredients.

        Spice it Up: Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir until everything is well incorporated.

          Simmer the Chili: Bring the mixture to a gentle simmer. Reduce heat to low and cover the pot. Let the chili simmer for at least 30-40 minutes, stirring occasionally. This allows the flavors to meld together.

            Final Touches: About 5 minutes before serving, stir in the chopped spinach or kale until wilted. Taste and adjust seasoning if necessary.

              Serving: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Add any optional toppings like avocado, sour cream, shredded cheese, or lime wedges for extra flavor.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings