Quick & Easy Vegetarian Chili

Ingredients (Serves 4-6)

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 bell pepper (any color), diced

• 1 zucchini, diced (optional)

• 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 juices)

• 1 cup (240ml) vegetable broth

• 1 cup frozen corn kernels (or canned corn, drained)

• 2 tbsp tomato paste

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp smoked paprika (optional for smokiness)

• 1/2 tsp oregano

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt and freshly ground black pepper to taste

• Optional toppings: shredded cheese, sour cream, avocado, cilantro, green onions, or tortilla chips

Instructions

Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic, bell pepper, and zucchini (if using). Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.

Add the Beans and Tomatoes: Stir in the black beans, kidney beans, diced tomatoes (with juices), and vegetable broth. Mix well.

Season the chili: Add the tomato paste, chili powder, cumin, smoked paprika (if using), oregano, and cayenne pepper (if using). Stir to combine. Season with salt and pepper to taste.

Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Stir in the corn kernels during the last 5 minutes of cooking.

Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or green onions. Serve with tortilla chips on the side if desired.

Tips

• Make it spicy: Add a diced jalapeño or extra cayenne pepper for more heat.

• Make it creamy: Stir in a dollop of sour cream or cream cheese at the end for a richer texture.

• Meal prep: This chili tastes even better the next day and can be stored in the fridge for up to 4 days or frozen for up to 3 months.