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- 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 2 carrots, diced - 1 zucchini, diced - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh cilantro (for garnish, optional)

Hearty Vegetable and Bean Chili in 30 Minutes

Warm up with a bowl of Spiced-Up Hearty Vegetable and Bean Chili, a delicious and fulfilling comfort meal that's rich in flavors and packed with nutrients. This easy-to-make plant-based dish features a medley of fresh vegetables and protein-rich beans, making it perfect for family dinners or meal prep. Enjoy this guilt-free, low-calorie option that supports heart health while delighting your taste buds. Gather your ingredients and let the simmering magic begin!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (your choice of color), diced

1 medium carrot, diced

1 medium zucchini, diced

1 can (14.5 oz) diced tomatoes, with their juices

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper, to taste

Optional toppings: diced avocado, fresh cilantro, lime wedges, shredded cheese

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Once it's shimmering, add in the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.

    Add Bell Pepper and Carrot: Stir in the diced bell pepper and carrot. Cook for another 3-4 minutes, allowing the vegetables to soften slightly and become vibrant in color.

      Incorporate Zucchini and Spices: Add the diced zucchini along with the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Mix everything well and cook for an additional 2 minutes to blend the spices into the vegetables.

        Add Beans and Tomatoes: Pour in the diced tomatoes (including their juices), kidney beans, black beans, and the vegetable broth. Stir everything together until well combined.

          Simmer: Increase the heat until the mixture reaches a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally. This simmering phase will help meld the flavors and thicken the chili.

            Season and Serve: After simmering, taste the chili and adjust the seasoning with additional salt and pepper if needed. Ladle the hot chili into bowls and top with your choice of optional garnishes such as diced avocado, fresh cilantro, lime wedges, or shredded cheese for an extra touch.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an appealing presentation, serve the chili in deep bowls, and arrange the toppings artfully on top. A sprig of cilantro can add a dash of green for color contrast, while lime wedges add a fresh touch on the side.