Veggie loaded chili
This Veggie Loaded Chili features a vibrant mix of vegetables and beans, all simmered together with spices for a hearty meal. It's perfect for a cozy night in, delivering warmth and nutrition in every bite.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 onion
1 garlic clove
1 tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1/8 tsp red pepper (spice)
1 zucchini
1 squash
10 oz red pepper
2.50 cups tomatoes
2 tbsp canned tomato paste
1 cup sweet corn
1 can black beans
1.50 cups kidney beans
1 dash salt
1 dash black pepper
This Veggie Loaded Chili is a hearty, nutritious, and flavorful dish that's perfect for a cozy night in. Packed with a variety of vegetables and beans, this chili is not only delicious but also bursting with vitamins and minerals. Whether you're a vegetarian or simply looking to reduce your meat intake, this recipe is sure to satisfy your taste buds and warm you up from the inside out.
Instructions:
By combining a rich array of spices and a mix of fresh and canned vegetables, this Veggie Loaded Chili offers a delightful burst of flavor in every bite. It's a versatile dish that can be enjoyed on its own, with a side of cornbread, or even as a topping for baked potatoes. This chili is perfect for meal prep, as it freezes well and tastes even better the next day. Enjoy!
Veggie loaded chili FAQ:
The Veggie Loaded Chili requires about 30 minutes of simmering time after bringing the mixture to a simmer. Including the preparation and cooking of vegetables, the total time is around 45-50 minutes.
The chili is done when all the vegetables are tender, and the flavors have melded together nicely. After simmering for about 30 minutes, you can taste it and adjust the seasoning if necessary.
Yes, you can store Veggie Loaded Chili in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 3 months; just be sure to cool it completely before freezing.
You can substitute the black beans and kidney beans with other types of beans such as pinto beans, chickpeas, or even lentils, depending on your preference.
A large pot or a Dutch oven is recommended, ideally one that holds at least 5-6 quarts. This size allows enough room for the ingredients to cook evenly without spilling.
Cooking Tips:
- Make sure to properly sauté the onions and garlic before adding the other ingredients. This helps to develop a rich flavor base for your chili.
- Feel free to customize the vegetables according to what you have on hand. Bell peppers, carrots, and even mushrooms can make great additions.
- For a spicier chili, add more red pepper or some chopped fresh jalapenos.
- Allow your chili to simmer for at least 30 minutes to let the flavors meld together. The longer it simmers, the better it will taste.
- Consider serving your chili with toppings like shredded cheese, sour cream, or fresh cilantro to add extra layers of flavor.
- If you're short on time, you can use canned diced tomatoes instead of fresh ones.
- Make this chili even heartier by adding some quinoa or rice towards the end of the cooking process.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 20g
Carbohydrates 66g
Fiber 20g
Sugar 14g
Fat 9g
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