Hearty Vegetarian Chili: A Flavorful and Filling Feast

 

This vegetarian chili is packed with flavor and protein, making it a satisfying and delicious meal any time of year. It's perfect for a cozy weeknight dinner, a potluck gathering, or even meal prepping for the week ahead. Forget the meat, you won't even miss it!

Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained  
• 1 (15-ounce) can pinto beans, rinsed and drained  
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1 tablespoon cocoa powder (trust me!)
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, chopped onions, tortilla chips

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Bloom the spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant. This "blooming" of the spices enhances their flavor.
3. Add the remaining ingredients: Pour in the crushed tomatoes, black beans, kidney beans, pinto beans, corn, vegetable broth, cocoa powder, and brown sugar. Stir well to combine.
4. Simmer: Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen.
5. Season and serve: Season with salt and pepper to taste. Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, chopped onions, or tortilla chips.
   
   
   

Tips and Variations:

• Spice it up: Add more cayenne pepper or a few dashes of hot sauce for a spicier chili.
• Add more veggies: Feel free to add other vegetables like diced carrots, celery, or zucchini.
• Sweet potato chili: Substitute one can of beans with one medium sweet potato, peeled and diced. Add it along with the other canned goods.
• Slow cooker version: Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Freezing: This chili freezes well. Let it cool completely before transferring it to freezer-safe containers.

Enjoy your delicious and hearty vegetarian chili!