Vegetarian Chili

vegetarian chili

Ingredients:

• 2 tbsp olive oil

• 1 onion, chopped

• 4 garlic cloves, minced

• 2 bell peppers, chopped

• 2 zucchinis, chopped

• 1 jalapeno pepper, seeded and finely chopped

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1 can diced tomatoes

• 1 can kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

• 1 cup vegetable broth

• Salt and pepper to taste

• Optional toppings: shredded cheese, chopped scallions, sour cream, avocado, cilantro, etc.

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and garlic, and sauté for 2-3 minutes until the onion is translucent.

3. Add the bell peppers, zucchinis, and jalapeno pepper, and sauté for 5-6 minutes until the vegetables are tender.

4. Add the chili powder, cumin, smoked paprika, and cayenne pepper, and stir until fragrant.

5. Add the diced tomatoes, kidney beans, black beans, and vegetable broth.

6. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chili has thickened and the flavors have melded together.

7. Season with salt and pepper to taste.

8. Serve hot with your favorite toppings.

This vegetarian chili is packed with protein and fiber, and it's a satisfying and delicious meal that's perfect for cold winter nights.