Rob’s Veggie Chili
Rob’s Veggie Chili is a hearty and flavorful dish packed with vegetables, beans, and a rich tomato base. Perfect for chilly nights, it’s both satisfying and nutritious, making it an excellent choice for vegans, vegetarians, and anyone looking for a filling, comforting meal.
Equipment
- Large pot, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 cup corn kernels fresh or frozen
- 2 cans 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tablespoon fresh cilantro chopped (for garnish)
Instructies
- Heat olive oil in a large pot over medium heat.
- Add the onion and bell pepper, and sauté for 5-6 minutes until softened.
- Add the garlic, zucchini, and corn, and cook for another 3-4 minutes, stirring occasionally.
- Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
- Cook for 1-2 minutes to allow the spices to bloom.
- Add the diced tomatoes, kidney beans, black beans, and vegetable broth.
- Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
- Taste and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve hot, garnished with fresh cilantro.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of cornbread or over rice for a filling meal. You can also top it with avocado slices or dairy-free sour cream for extra creaminess.
Wine Advice:
Pair with a bold red wine like Zinfandel or a light beer to complement the spice and heartiness of the chili.
Nutritional Information
Calories: 270 kcal | Carbohydrates: 50 g | Protein: 13 g | Fat: 6 g | Fiber: 12 g | Sugar: 12 g | Salt: 0.8 g
