Garden Vegetable Chili
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🌱 Hearty and Smoky Veggie Chili Comfort
🌶️ Warm, nourishing, and packed with fresh veggies—this chili is comfort in a bowl that brings big flavor without the meat. 🍅 Blend slightly for extra creaminess (trust me 😉). Top with your favorites and serve warm for the ultimate cozy meal. 🧀
Garden Vegetable Chili
Yield: about 4 to 6 servings
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium yellow or white onion, diced
1 large red bell pepper, diced
1 large zucchini, diced
1 cup coarsely chopped cremini mushrooms
4 cloves garlic, pressed or minced
2 tablespoons ancho chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) diced or crushed tomatoes
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 tablespoons tomato paste
1 cup vegetable broth or water, plus more as needed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 to 2 teaspoons lime juice, to taste
Kosher salt, to taste
Garnishes: chopped cilantro, sliced avocado, sliced green onions, sour cream, grated cheddar cheese, etc.
Heat oil in 8-quart heavy stock pot or Dutch oven over medium-high heat. When the oil shimmers, add onions, bell pepper, and a pinch of salt. Once the onions are softened, add the zucchini and mushrooms. Cook until the vegetables are tender. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the spices (paprika, chili powder, cumin, and oregano) and add the tomato paste. Cook mixture until the paste begins to caramelize and spices toast and become fragrant. Add the diced tomatoes and their juices to deglaze the pot. Add the broth, drained black beans, and pinto beans and stir to combine. Add additional vegetable broth if needed to bring to a thick, soupy consistency. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Taste and add salt and lime juice as needed.
For a more chili-like consistency, blend briefly with an immersion blender (or mash with a potato masher) until thicker. Add the chopped cilantro and divide into individual bowls. Serve with garnishes of your choice.
Equipment List:
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