This mild vegetarian chili is a hearty and delicious dish that can be customized with whatever veggies you have on hand. It’s packed full of protein, fiber, and other essential nutrients that will leave you feeling energized and satisfied.
Why You’ll Love This Recipe:
- It’s vegan-friendly.
- The recipe uses simple ingredients that are easy to find at your local grocery store or farmer’s market.
- It makes for great leftovers!
- You can customize the vegetables used in this recipe to suit your taste preferences.
Ingredient List:
- Olive oil
- Onion
- Garlic
- Carrots
- Bell peppers
- Butternut squash
- Broccoli
- Ground cumin
- Chili powder
-Smoked paprika
-Dried oregano
-Crushed tomatoes
-Vegetable broth
-Canned beans
-Frozen corn
-Salt
How To Make This Recipe:
- Heat olive oil in a large pot over medium heat.
- Pro-tip: Use a heavy-bottomed pot to prevent burning.
- Add onion and garlic and cook until softened.
- Stir in bell peppers, carrots, butternut squash, broccoli florets, ground cumin, chili powder, smoked paprika, dried oregano and salt (to taste). Cook until the vegetables begin to soften.
- Add crushed tomatoes and vegetable broth to the pot; bring the mixture to a boil.
- Reduce heat; let it simmer until all your veggies are fork-tender (~30 minutes).
- Add canned beans (drained) & frozen corn kernels into the pot; stir well-usually another ~10minutes is enough time for this step(though you can always hold it warm longer.)
7.Serve hot(or cold whichever way you prefer).
Cooking Time And Temperature Guidelines:
Cooking time: 30 minutes to 40 minutes
My Pro-Tips:
- Use a heavy-bottomed pot to prevent burning.
- Cut your vegetables into bite-sized chunks for even cooking.
- Stir occasionally while the chili simmers to ensure that it cooks evenly and doesn’t stick to the bottom of the pot.
Seasoning Options:
If you like a bit more heat, consider adding some diced jalapenos or red pepper flakes during step three.
Recipe Tips:
- This recipe can easily be made in bulk for meal prep and leftovers throughout the week.
- Feel free to substitute other vegetables according to what’s in season or what you have on hand.
Recommended Tools To Make This Recipe:
- Heavy-bottomed soup pot
- Knife and cutting board
To Sum Up:
This mild vegetarian chili is an easy-to-make, flexible recipe that can be customized with your favorite veggies. It’s perfect for cozy nights in, meal prep, or entertaining guests!
FAQs
Q1. Can I make this chili in advance and reheat it later?
A1. Yes! In fact, like many hearty soups and stews, this vegetarian chili tastes even better the next day after the flavors have had time to meld together. You can store any leftovers in an airtight container in the refrigerator for up to five days.
Q2. Can I customize this recipe to make it spicier or milder?
A2. Absolutely! This particular recipe is on the milder side, but you can adjust the heat level by adding more or less chili powder, cumin, jalapeño peppers (if using), or hot sauce to suit your personal taste preferences.
Q3. What toppings do you recommend serving with this vegetarian chili?
A3: There are many tasty toppings that pair well with mild vegetarian chili! Some popular options include diced avocado, chopped cilantro leaves, shredded cheese (vegan or regular), plain yogurt (dairy-free if needed), tortilla chips or strips, and lime wedges for squeezing over top just before serving.
I hope these FAQs are useful!
