Veggie-Packed Chili Hearty and Flavorful Comfort Food

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (with juice)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper chopped (any color)
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 cup corn (fresh, frozen, or canned)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper (adjust for spice level)
• 2 tablespoons olive oil
• 2 cups vegetable broth
• to taste salt and pepper
• for garnish fresh cilantro (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
2. Stir in the minced garlic and bell pepper, cooking for an additional 3 minutes until the peppers soften.
3. Add the diced carrot and zucchini to the pot, stirring well. Cook for another 5 minutes, allowing the vegetables to soften.
4. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well and let the spices toast for 1-2 minutes.
5. Pour in the diced tomatoes with their juice, along with the black beans, kidney beans, corn, and vegetable broth. Stir to combine all the ingredients.
6. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens to your desired consistency.
7. Taste and adjust the seasoning if needed, adding more salt, pepper, or spices based on your preference.
8. Once done, remove from heat and let it cool slightly before serving.