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Vegetable and Bean Chili María
A hearty and colorful vegetarian chili perfect for any day, rich in flavors and packed with nutritious vegetables and beans.
Ingredients
2 tablespoons olive oil→1 large onion, chopped→3 garlic cloves, minced→2 bell peppers (red and yellow), chopped→2 carrots, diced→1 zucchini, chopped→1 can (15 oz) black beans, drained and rinsed→1 can (15 oz) kidney beans, drained and rinsed→1 can (28 oz) diced tomatoes
2 teaspoons ground cumin→1 teaspoon smoked paprika→1/2 teaspoon chili powder (adjust to taste)→Salt and pepper to taste→Fresh cilantro for garnish (optional)→Lime wedges for serving (optional)→Tap an ingredient to explore it
Method
1
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, chopped bell peppers, and carrots; cook for another 5 minutes. Add chopped zucchini and cook for 3 minutes. Pour in diced tomatoes with juices, black beans, kidney beans, cumin, smoked paprika, and chili powder. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld. Serve hot, garnished with cilantro and lime wedges if desired.
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