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In the world of comfort food, few dishes can rival a warm bowl of chili. Hearty Harvest Vegetable Chili stands out not only for its robust flavor but also for its wholesome ingredients that nourish both body and soul. This plant-based chili is packed with vibrant vegetables and protein-rich beans, making it an excellent choice for anyone looking to enjoy a satisfying meal without the meat. With its rich textures and deep flavors, this recipe promises to be a crowd-pleaser, perfect for cozy family dinners, gatherings with friends, or even a solo night in.

Cozy Vegetable Chili Loaded with Beans

Discover the comforting goodness of Hearty Harvest Vegetable Chili, a plant-based dish that's as nutritious as it is delicious! Loaded with vibrant vegetables and protein-rich beans, this chili offers a satisfying warmth perfect for family dinners or cozy nights in. With a blend of spices that elevate its robust flavor, this versatile recipe allows for customization based on your taste and seasonal produce. Embrace wholesome eating and enjoy a heartwarming bowl of chili today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 medium carrots, diced

2 medium zucchini, diced

1 cup corn (fresh or frozen)

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

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

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. When the oil shimmers, add the diced onion. Sauté for about 3-4 minutes, or until the onion turns translucent. Next, incorporate the minced garlic and cook for an additional minute, stirring until it's fragrant but not browned.

    Add the Vegetables: Introduce the chopped bell pepper, diced carrots, and zucchini to the pot. Stir occasionally and cook for 5-7 minutes, allowing the vegetables to soften and begin to meld together.

      Incorporate the Beans: Add both the black beans and kidney beans, along with the corn, diced tomatoes (including their juices), and tomato paste. Stir well to ensure all components are evenly distributed.

        Season the Chili: Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly until everything is combined nicely.

          Simmer to Perfection: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking and to help the flavors meld beautifully.

            Taste and Adjust: After the chili has simmered, taste a spoonful and adjust the seasoning as desired. You can add more spices or a pinch of salt if needed.

              Serve and Enjoy: Ladle the warm, hearty vegetable chili into bowls. Garnish with freshly chopped cilantro for a burst of flavor and vibrant color. Don’t forget to serve with lime wedges on the side for an extra zesty kick!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

                  - Presentation Tips: For an attractive presentation, serve the chili in rustic bowls topped with a sprinkle of cilantro and a lime wedge. You could also accompany it with tortilla chips or cornbread for a delightful meal experience.