Go Back
Simmering is a crucial step in the preparation of your Fiery Veggie Chili. This process not only allows the flavors to meld together beautifully, but it also helps to achieve a desirable consistency. As the chili cooks, the heat breaks down the ingredients, releasing their natural sugars and flavors, which results in a rich and complex taste profile.

Spicy Veggie Chili

Warm up your evenings with this delicious Fiery Veggie Chili, a comforting bowl of flavor that everyone can enjoy. Packed with vibrant vegetables, protein-rich beans, and a blend of spices, this vegetarian chili is not only nutritious but also incredibly satisfying. Perfect for meal prep, cozy dinners, or entertaining, it's a versatile dish that makes plant-based eating a delight. Explore this recipe to experience a hearty, healthy meal that will leave you wanting more.
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (14 oz) black beans, rinsed and drained

1 can (14 oz) kidney beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chilies (with juices)

2 tablespoons tomato paste

2 cups vegetable broth

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (or to taste)

Salt and black pepper to taste

Fresh cilantro, roughly chopped, for garnish

Avocado slices, for topping (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.

    Next, incorporate the minced garlic, diced bell pepper, and zucchini into the pot. Continue to cook for an additional 5 to 7 minutes, stirring occasionally, until the vegetables soften and develop their flavors.

      Add the corn kernels, rinsed black beans, rinsed kidney beans, diced tomatoes (along with their juices), tomato paste, and vegetable broth to the pot. Stir the mixture thoroughly to ensure all ingredients are well combined.

        Season the chili with chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly distributed throughout the chili.

          Increase the heat until the chili reaches a gentle boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for 25 to 30 minutes. Stir occasionally and feel free to add more vegetable broth or water to achieve your desired consistency.

            After simmering, taste the chili to see if it needs any adjustments to the seasoning. Add more salt, pepper, or cayenne if desired, and continue to simmer for another few minutes if necessary.

              Serve the chili hot, garnished with a generous sprinkle of fresh cilantro. Top with slices of avocado for an extra creamy texture, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings

                  Presentation Tips: Serve the chili in colorful bowls and offer lime wedges on the side for an extra zesty kick. A sprinkle of cheese or a dollop of sour cream can also be delightful additions for those who enjoy them!