Easy Veggie Chili

Easy Veggie Chili

Oh, guys! Let me tell you about this Easy Veggie Chili — it’s like a big flavorful hug in a bowl. Perfect for a chilly night or whenever you need some veggie goodness that tastes like home. It’s quick, it’s simple, and did I mention, it’s totally comforting? Our house can’t get enough of it. Seriously, the kids gobble it up without any persuasion needed. It’s magic in a pot!

My husband and kids are head over heels for this chili. I swear, every time the temperature drops even a smidge, they start dropping hints about it being “chili weather.” We’ve turned it into a little family tradition. I remember the time I made it and forgot to add the spices until the end. Oops! But you know what? They still devoured it and even asked for seconds. It’s just that forgiving. This chili has become our family’s go-to cozy meal, and it’s heartwarming to know that it’s the little things like a simple recipe that bind us together.

Why You’ll Love This Easy Veggie Chili

– It’s like throwing a cozy sweater over your taste buds — warm, comforting, and full of love.
– Real talk: it’s cheap and cheerful. Who needs fancy ingredients to be happy, anyway?
– Forget about following strict rules. It’s one of those glorious “toss-in-the-pot-and-hope-for-the-best” meals.
– Perfect for when you’re trying to sneak more veggies into those picky eaters’ bellies!

How to Make It

So here’s the plan, guys — get that big ol’ pot out because it’s gonna get real in your kitchen. Start with a sizzle as the onions hit the oil—don’t freak if you tear up, just call it flavor. Throw in all those colorful veggies you’ve got, and give it a good stir; it’s like painting a masterpiece with your spoon. Got your spices lined up? Shake them over the top like you’re casting a magic spell. Be generous; these are your taste buds we’re talking about! Now, pour in your broth and canned tomatoes. No need to be neat—get a splash on the counter, it adds character. Let it all simmer, boil, party—whatever vibe you’re feeling that day. Just don’t be surprised if your house starts smelling incredible. And that’s it. Snap, done.

Ingredient Notes

– Onions: These guys really kick off the flavor train. If you accidentally overchar them, just call it “extra rustic.”
– Canned tomatoes: Lifesavers! Those plump beauties are always there for you when fresh ain’t an option.
– Chili powder: Don’t skip it! Once made the mistake—bland city, not fun!
– Bell peppers: The more colors, the better. Get ready for a rainbow explosion in your pot.
– Beans: Use what you have. I once forgot to drain them, and hey, it turned out fine. Extra saucy, just the way we like it!

Recipe Steps

1. Heat a large pot and throw in some oil and onions. Let them get friendly and fragrant.
2. Add in all your colorful veggies and give them a good stir until they’re coated in the onion-oil mix.
3. Sprinkle over the spices, being bold because, let’s face it, spices make everything nice.
4. Pour in the broth and tomatoes, maybe spilling a little in excitement. Stir it all together.
5. Bring to a boil then lower the temperature. Let everything simmer and mingle for about 20 minutes. Taste, adjust spice levels, and maybe add a hint of love.
6. Serve with whatever makes your heart happy!

What to Serve It With

Tips & Mistakes

– Don’t sweat the small stuff. Forgot an ingredient? Who cares! It’s pliable. It forgives.
– Want some kick? Add a dash of hot sauce—trust me, your taste buds will thank you.

Storage Tips

Go ahead and pop those leftovers into a container and straight into the fridge. They’ll keep you company for a few days, and here’s the truth: it tastes even better the next day. Cold, straight from the fridge, post-gym snack? Sure, why not. No judgement here.

Variations and Substitutions

Oh, I’ve been through quite a few versions, folks. Tried it with chickpeas when I was low on beans—that worked. Got creative swapping honey for sugar in a pinch. It was sweet in a let’s-make-up-as-we-go kind of way. Played fast and loose with the veggies depending on what hid in the back of the fridge. Honestly, you can’t mess this up. If you skip something, no sweat. Just grab a spoon and dive in. It’s the spirit of the dish, after all.

Frequently Asked Questions

Easy Veggie Chili

A hearty and flavorful vegetarian chili loaded with beans, vegetables, and bold spices. Perfect for a quick, healthy weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups diced tomatoes
• ▢ 1 cup black beans, drained and rinsed
• ▢ 1 cup kidney beans, drained and rinsed
• ▢ 1 cup corn kernels fresh or frozen
• ▢ 1 medium green bell pepper, chopped
• ▢ 1 medium onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1.5 cups vegetable broth
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp chili powder
• ▢ 0.5 tsp cumin
• ▢ 0.5 tsp smoked paprika
• ▢ 0.25 tsp black pepper
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper and sauté until softened, about 5 minutes.
• Add minced garlic and cook for another 1 minute until fragrant.
• Stir in chili powder, cumin, smoked paprika, black pepper, and salt. Cook spices for 1 minute to release their aroma.
• Add diced tomatoes, vegetable broth, black beans, kidney beans, and corn. Bring to a boil, then reduce heat to low.
• Simmer chili uncovered for 30 minutes, stirring occasionally.
• Taste and adjust seasonings as desired. Serve hot garnished with toppings of choice.

Notes

This veggie chili can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.