Hello fellow food enthusiasts! Today, I’m excited to share one of my family’s favorite recipes that warms our hearts and fills our tummies – Hearty Vegetarian Chili. As a Minnesota mom, I know the importance of hearty and flavorful meals, especially during our chilly winters. This recipe has become a staple in our household, and I’m thrilled to pass it on to you.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 zucchini, diced
- 1 carrot, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, cilantro, sour cream
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add bell pepper, zucchini, and carrot. Cook for 5-7 minutes until vegetables are softened.
- Stir in crushed tomatoes, vegetable broth, and tomato paste. Mix well.
- Add black beans, kidney beans, and pinto beans to the pot. Stir in cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
- Bring the chili to a simmer, then reduce heat to low and let it cook for at least 30 minutes to allow flavors to meld. You can let it simmer longer for more flavor.
- Taste and adjust seasonings if needed. If you like it spicier, add more cayenne pepper.
- Serve the vegetarian chili hot, topped with your favorite toppings like shredded cheese, chopped green onions, cilantro, or sour cream.
Why this Chili is Perfect for Minnesota Winters:
Living in Minnesota means embracing the cold, and what better way to do that than with a bowl of piping hot and nutritious chili? This recipe combines a medley of colorful vegetables with a blend of spices, creating a dish that not only satisfies the taste buds but also provides comfort on those chilly winter nights.
Family-Friendly and Wholesome:
As a mom, I’m always on the lookout for meals that my family will enjoy and that are packed with essential nutrients. This vegetarian chili checks all the boxes – it’s rich in protein from the variety of beans, loaded with veggies, and bursting with flavors that even the pickiest eaters will love.
Make it Your Own:
One of the best things about this recipe is its versatility. Feel free to customize it according to your family’s preferences. Add more spice if you like a kick, or throw in extra veggies for added nutrition. You can even involve the kids in the kitchen – it’s a great way to bond and instill a love for cooking.
Conclusion:
As a proud Minnesota mom, sharing this Hearty Vegetarian Chili recipe brings me joy. It’s a dish that has brought warmth and smiles to my family, and I hope it does the same for yours. So, gather around the table, ladle out some of this hearty goodness, and savor the flavors of a home-cooked meal that’s made with love. Stay warm and happy cooking!
Hearty Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped (any color)
- 1 zucchini diced
- 1 carrot diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 28 oz crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- Optional toppings: shredded cheese chopped green onions, cilantro, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add bell pepper, zucchini, and carrot. Cook for 5-7 minutes until vegetables are softened.
- Stir in crushed tomatoes, vegetable broth, and tomato paste. Mix well.
- Add black beans, kidney beans, and pinto beans to the pot. Stir in cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
- Bring the chili to a simmer, then reduce heat to low and let it cook for at least 30 minutes to allow flavors to meld. You can let it simmer longer for more flavor.
- Taste and adjust seasonings if needed. If you like it spicier, add more cayenne pepper.
- Serve the vegetarian chili hot, topped with your favorite toppings like shredded cheese, chopped green onions, cilantro, or sour cream.
Check out this Classic Beef Chili Here!
