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Creating a well-balanced chili involves understanding the role of each spice and ingredient. The foundation of flavor in this vegetable and bean chili is built on the classic trio of onion, garlic, and bell peppers. These aromatics provide a savory base that enhances the overall dish.

Hearty Vegetable and Bean Chili

Discover the warmth and nutrition of Chili Bliss: Hearty Vegetable and Bean Chili. This delicious recipe combines fresh vegetables and protein-rich beans into a flavorful dish that's perfect for busy nights or leisurely weekends. Packed with essential nutrients, this plant-based meal is not only satisfying but also promotes better health. Get inspired to create a hearty chili full of color and taste. Embrace the comfort of this delightful dish that's sure to be a family favorite!
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup corn (fresh, frozen, or canned)

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

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

1 can (15 oz) diced tomatoes, including juice

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

1 tablespoon lime juice (optional)

Fresh cilantro or parsley, for garnish

Sour cream or yogurt (optional), for serving

Instructions
 

Prepare the Vegetables: Start by washing and chopping all your vegetables. Dice the onion and bell pepper, mince the garlic, and cut the carrots, celery, and zucchini into small pieces. If using fresh corn, remove it from the cob.

    Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking them until the onion is translucent and fragrant, which should take about 5 minutes.

      Add the Veggies: Stir in the diced bell pepper, carrots, and celery. Continue to cook for an additional 5-7 minutes, until the veggies begin to soften.

        Incorporate Zucchini and Corn: Add the diced zucchini and corn to the pot. Stir well to ensure all the vegetables are evenly combined.

          Add the Beans and Tomatoes: Pour the black beans, kidney beans, and diced tomatoes, along with their juices, into the pot. Gently stir to combine all the ingredients.

            Pour in the Broth and Seasonings: Add the vegetable broth to the mixture, followed by the chili powder, ground cumin, smoked paprika, dried oregano, and a sprinkle of salt and pepper. Mix until everything is thoroughly incorporated.

              Simmer the Chili: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.

                Adjust to Taste: After 30 minutes, taste the chili and adjust the seasoning, adding more salt, pepper, or spices as desired. If you want to enhance the flavor with a bit of tang, stir in the lime juice at this point.

                  Serve: Ladle the hot chili into bowls, garnishing with freshly chopped cilantro or parsley for a pop of color and flavor. For a creamy touch, add a dollop of sour cream or yogurt on top if desired.

                    Enjoy: Serve the chili hot, paired with crusty bread or over a bed of rice for a hearty and satisfying meal.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8

                        - Presentation Tips: For an attractive serving, use deep bowls to showcase the vibrant colors of the chili, and sprinkle additional cilantro on top for a fresh finish.