Vegetarian Chili

Ingredients:

• Assorted vegetables (e.g., bell peppers, onions, zucchini, carrots), diced
• Canned beans (kidney beans, black beans), drained and rinsed
• Canned diced tomatoes
• Tomato paste
• Vegetable broth
• Chili powder
• Ground cumin
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper to taste
• Olive oil
• Optional toppings: shredded cheese, sour cream, green onions, cilantro
  

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced vegetables and sauté until they begin to soften.
2. Stir in tomato paste and cook for 1-2 minutes to enhance flavors.
3. Add canned diced tomatoes, drained and rinsed beans, and vegetable broth to the pot. Mix well.
4. Season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Adjust the seasoning to taste.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-30 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Serve the vegetarian chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, green onions, or cilantro.

Recipe FAQs:

Q: Can I add other vegetables to the chili?
A: Absolutely! Feel free to customize the recipe by adding your favorite vegetables like corn, mushrooms, or sweet potatoes.

Q: How spicy is this chili?
A: The spiciness can be adjusted based on your preference. Add more or less chili powder and paprika according to your desired heat level.

Storing Instructions:

Store leftover vegetarian chili in an airtight container in the refrigerator for up to 3-4 days.

Freezing Instructions:

To freeze, allow the chili to cool completely before transferring it to a freezer-safe container. Label with the date and store for up to 2-3 months. Thaw in the refrigerator before reheating on the stove or in the microwave.