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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 medium carrot, 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 (28 oz) diced tomatoes, with juices - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - Juice of 1 lime - Fresh cilantro or avocado for garnish (optional)

Vegetarian Chili Loaded with Black Beans

Discover the vibrant flavors of Fiesta Veggie Delight Chili, a wholesome and heartwarming dish perfect for any occasion. Packed with colorful vegetables, protein-rich beans, and aromatic spices, this plant-based chili is not only delicious but also caters to various dietary needs. Easy to prepare, it's a delightful meal for family gatherings or cozy dinners. Embrace the joy of sharing food with loved ones and enjoy a nourishing experience with every bite.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 medium zucchini, diced

1 medium carrot, diced

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

1 can (15 oz) diced tomatoes (with juices)

1 cup corn (fresh, frozen, or canned)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

1 tablespoon lime juice (freshly squeezed)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Sour cream or plant-based yogurt (optional, for serving)

Instructions
 

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

    Add the Remaining Vegetables: Add the diced bell pepper, zucchini, and carrot. Sauté for an additional 5-7 minutes until the vegetables are slightly tender.

      Incorporate Beans and Tomatoes: Stir in the black beans, diced tomatoes (with their juices), and corn. Mix well to combine all the ingredients.

        Season the Chili: Pour in the vegetable broth and add chili powder, cumin, smoked paprika, salt, and black pepper. Stir to incorporate all the flavors.

          Simmer: Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes. Stir occasionally, allowing the flavors to meld and the chili to thicken to your desired consistency.

            Finish with Lime and Garnish: After simmering, stir in the lime juice and adjust seasoning if necessary. Remove the pot from heat.

              Serve: Ladle the chili into bowls and top with chopped cilantro, avocado slices, and a dollop of sour cream or plant-based yogurt if desired.

                Enjoy: Serve warm with crusty bread, tortilla chips, or over rice for a hearty meal!

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6