Vegetable Chili

This hearty vegetable chili is packed with a variety of fresh vegetables and spices, making it a nutritious and satisfying meal. Perfect for a healthy lunch, it warms you up and fills you up without weighing you down.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Canned kidney beans - 240 grams, drained and rinsed
• Canned black beans - 240 grams, drained and rinsed
• Vegetable broth - 500 milliliters
• Chili powder - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn - 100 grams (fresh or frozen)
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced bell pepper, carrot, and zucchini, and cook for about 5-7 minutes until they begin to soften.
5. Pour in the canned diced tomatoes with their juice, kidney beans, black beans, and vegetable broth.
6. Stir in the chili powder, cumin, paprika, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
8. Add the corn in the last 5 minutes of cooking.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 580 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting healthy digestion.
• Packed with vitamins and minerals from a variety of vegetables.

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