Hearty Vegetarian Chili

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Bell pepper

1, diced

Carrot

2, diced

Garlic

3 cloves, minced

Chili powder

2 tablespoons

Cumin

1 tablespoon

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon

Crushed tomatoes

1 (28-ounce) can

Kidney beans

1 (15-ounce) can, drained and rinsed

Black beans

1 (15-ounce) can, drained and rinsed

Corn

1 cup, frozen or fresh

Vegetable broth

4 cups

Salt and pepper

to taste

Cilantro

for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, bell pepper, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
3. Stir in the chili powder, cumin, paprika, and cayenne pepper, making sure the vegetables are well-coated in the spices. Cook for an additional 1-2 minutes to allow the spices to bloom.
4. Pour in the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Season with salt and pepper.
5. Bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally, allowing the flavors to meld together.
6. Taste the chili and adjust the seasoning if needed.
7. Ladle the chili into bowls, garnish with freshly chopped cilantro, and serve hot.
8. Enjoy this comforting, hearty meal!