🌮 Ingredients
For the Chili:
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2 tbsp olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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1 bell pepper (red or green), diced
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1 carrot, diced
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1 zucchini, diced (optional)
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1 cup corn kernels (fresh or frozen)
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1 can (15 oz) black beans, drained & rinsed
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1 can (15 oz) pinto beans, drained & rinsed
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1 can (15 oz) diced tomatoes
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2 cups vegetable broth
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2 tsp chili powder
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1 tsp smoked paprika
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1 tsp cumin powder
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½ tsp dried oregano
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Salt & black pepper to taste
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1–2 tsp lime juice
For Serving:
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1 avocado, diced
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¼ cup red onion, finely diced
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Fresh cilantro, chopped
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Lime wedges
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Tortilla chips
🥘 Instructions
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Sauté the Base:
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant (2–3 minutes). -
Add Veggies:
Stir in bell pepper, carrot, and zucchini. Cook for 4–5 minutes until slightly tender. -
Spice It Up:
Add chili powder, paprika, cumin, and oregano. Cook for 1 minute to toast the spices. -
Build the Chili:
Stir in corn, black beans, pinto beans, and diced tomatoes. Pour in vegetable broth, bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes until thickened. -
Season & Finish:
Taste and adjust with salt, pepper, and lime juice. Remove from heat. -
Serve:
Ladle chili into bowls. Garnish with diced avocado, red onion, cilantro, and serve with tortilla chips and lime wedges on the side.
🍲 Chef’s Tips
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For a smoky kick, add 1 minced chipotle pepper in adobo sauce.
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If you like a creamier texture, mash a few beans before serving.
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You can add cooked ground turkey or chicken for a non-vegetarian version.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! This chili tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.
Q: Can it be frozen?
A: Absolutely. Let the chili cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat.
Q: How can I make it spicier?
A: Add fresh jalapeños, cayenne pepper, or hot sauce during cooking.
Q: What if I don’t have pinto beans?
A: You can substitute with kidney beans or chickpeas.
Q: Is it gluten-free?
A: Yes! Just ensure the vegetable broth and tortilla chips you use are certified gluten-free.