Vegetarian Chili

This hearty Vegetarian Chili is packed with vibrant vegetables, beans, and spices, making it a comforting and nourishing lunch option. Perfectly seasoned and easy to prepare, it's a fulfilling dish that can be enjoyed any day of the week.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced (any color)
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned diced tomatoes - 400 grams
• Canned kidney beans - 240 grams, drained and rinsed
• Canned black beans - 240 grams, drained and rinsed
• Corn kernels - 150 grams, fresh or frozen
• Vegetable broth - 500 ml
• Chili powder - 2 teaspoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 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 translucent.
3. Stir in the minced garlic, diced bell pepper, carrot, and celery. Cook for another 5-7 minutes until the vegetables are softened.
4. Add the canned diced tomatoes (with juice), kidney beans, black beans, corn, and vegetable broth to the pot.
5. Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all ingredients.
6. Bring the chili to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in protein from beans, supporting muscle maintenance.

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