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Chili is a beloved dish that warms the soul, especially during the colder months. Its rich, hearty nature makes it a staple in many households, often serving as a comfort food that brings families together around the dinner table. Among the myriad of chili recipes available, "Chili Bliss: Hearty Vegetable and Bean Chili" stands out as a nutritious and flavorful option that caters to both vegetarians and meat-lovers alike. This recipe is not only packed with flavor but also loaded with nutrients from an array of fresh vegetables and protein-rich beans. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this chili is a perfect choice.

Hearty Vegetable and Bean Chili

Warm up your kitchen with Chili Bliss: Hearty Vegetable and Bean Chili, a wholesome and flavorful dish perfect for any occasion. Packed with nutritious veggies like onions, bell peppers, and carrots, and protein-rich beans, this chili is a delicious choice for both vegetarians and meat-eaters. Discover preparation tips, health benefits, and customizable ingredients to create your perfect bowl. Embrace comfort food that nourishes the body and soul.
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup corn (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juice)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 tablespoon lime juice (optional)

Fresh cilantro or parsley, for garnish

Sour cream or yogurt (optional), for serving

Instructions
 

Prepare the Vegetables: Begin by washing and chopping all your vegetables: onion, garlic, bell pepper, carrots, celery, zucchini, and any other desired additions.

    Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

      Add the Veggies: Stir in the diced bell pepper, carrots, and celery. Cook for another 5-7 minutes until they start to soften.

        Incorporate Zucchini and Corn: Add the zucchini and corn to the pot, mixing well to combine all vegetables.

          Add the Beans and Tomatoes: Pour in the black beans, kidney beans, and diced tomatoes along with their juice. Stir everything together.

            Pour in the Broth and Seasonings: Add the vegetable broth, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Mix until everything is well incorporated.

              Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. This allows the flavors to meld beautifully. Stir occasionally.

                Adjust to Taste: After 30 minutes, taste your chili and adjust the seasonings if necessary. If you'd like a tangy kick, stir in the lime juice.

                  Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. If desired, top with a dollop of sour cream or yogurt for extra creaminess.

                    Enjoy: Serve hot with crusty bread or over rice for a complete meal.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8