Homemade Vegetarian Chili Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, bell peppers, and garlic, and sauté until softened.
• STEP 2.Add chili powder, cumin, paprika, and oregano to the pot, and stir to coat the vegetables.
• STEP 3.Pour in diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
• STEP 4.Add kidney beans, black beans, and corn to the pot. Season with salt and pepper to taste.
• STEP 5.Simmer the chili for about 30 minutes, stirring occasionally.
• STEP 6.Serve the homemade vegetarian chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add a pinch of cayenne pepper or a chopped jalapeno to the chili.
• Feel free to customize the vegetables in this recipe. You can add zucchini, carrots, or any other vegetables you like.
• If you prefer a thicker chili, you can mash some of the beans with a fork or blend a portion of the chili in a blender before serving.

Storage and Serving

• Serve the homemade vegetarian chili hot, garnished with your favorite toppings.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop or in the microwave before serving.