A Vibrant Medley: Wholesome Chunky Vegetable Chili
Welcome to a world of warmth and flavor with our Chunky Vegetable Chili recipe! As the seasons change and cooler temperatures set in, there’s nothing quite like a hearty bowl of chili to warm the soul and satisfy the senses. Packed with a colorful array of vegetables, aromatic spices, and hearty beans, this chunky chili is a celebration of wholesome ingredients and bold flavors.
Whether you’re curling up by the fire on a chilly evening or hosting a casual gathering with friends, this comforting chili is sure to become a favorite go-to recipe in your kitchen. Join us as we embark on a culinary journey filled with warmth, comfort, and a whole lot of flavor!
Indulge in the ultimate comfort food experience with our Chunky Vegetable Chili recipe. Bursting with vibrant vegetables, protein-rich beans, and a medley of aromatic spices, this hearty chili is a feast for the senses that’s sure to warm you from the inside out.
Whether you’re a devoted chili connoisseur or new to the world of bean-based delights, this recipe offers a deliciously satisfying way to enjoy a wholesome and nutritious meal. So grab your favorite pot, gather your ingredients, and get ready to savor the cozy comforts of homemade chili with every spoonful.
Chunky Vegetable Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper any color, diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup corn kernels fresh or frozen
- 1 can 15 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish
- Avocado slices for serving (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots, celery, bell pepper, zucchini, and yellow squash to the pot. Cook, stirring occasionally, for about 8-10 minutes until the vegetables are slightly softened.
- Add the corn kernels, diced tomatoes, kidney beans, black beans, chickpeas, vegetable broth, chili powder, cumin, paprika, dried oregano, salt, and pepper to the pot. Stir to combine.
- Bring the chili to a simmer, then reduce the heat to low and let it cook, uncovered, for about 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Taste and adjust the seasoning if needed, adding more salt and pepper as desired.
- Once the chili is done cooking, ladle it into bowls and garnish with chopped fresh cilantro or green onions.
- Serve the chunky vegetable chili hot, with avocado slices and a dollop of sour cream or Greek yogurt if desired.
