Mediterranean Vegetable Chilli Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add bell peppers, zucchini, and eggplant to the pot. Cook until the vegetables start to soften.
• STEP 3.Stir in diced tomatoes, tomato paste, vegetable broth, oregano, cumin, paprika, salt, and pepper. Bring to a simmer and let it cook for about 20 minutes.
• STEP 4.Add kidney beans and chickpeas to the pot. Cook for an additional 10 minutes.
• STEP 5.Serve the Mediterranean Vegetable Chilli hot, garnished with fresh herbs like parsley or cilantro. It can be enjoyed on its own or served with rice, crusty bread, or a side salad.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot or microwave before serving.

Cooking Tips

• Feel free to customize the vegetables according to your preference. You can add mushrooms, carrots, or any other vegetables you like.
• For a spicier chili, add some chili flakes or a diced jalapeno pepper.
• To make it even heartier, you can add cooked quinoa or brown rice to the chili.
• If you prefer a thicker consistency, you can mash some of the beans or vegetables with a fork or blend a small portion of the chili.
• Garnish the chili with a squeeze of fresh lemon juice for a burst of citrus flavor.

Storage and Serving

• Serve the Mediterranean Vegetable Chilli hot, garnished with fresh herbs like parsley or cilantro.
• It can be enjoyed on its own or served with rice, crusty bread, or a side salad.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pot or microwave before serving.