**Step 1:** Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
**Step 2:** Add the chopped red and yellow bell peppers, carrots, celery, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
**Step 3:** Stir in the chili powder, ground cumin, smoked paprika, and oregano. Cook for another 2 minutes to toast the spices and enhance their flavor.
**Step 4:** Add the diced tomatoes, tomato sauce, vegetable broth, black beans, and kidney beans to the pot. Stir everything together.
**Step 5:** Bring the chili to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally.
**Step 6:** About 5 minutes before serving, add the frozen corn kernels to the chili. Continue to simmer until the corn is heated through.
**Step 7:** Remove the pot from heat and stir in the lime juice. Taste the chili and adjust the seasoning with salt and pepper to your preference.
**Step 8:** Serve the vegan chili hot, garnished with fresh cilantro and avocado slices (if desired).
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**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
* 2 carrots, diced
* 2 celery stalks, diced
* 1 zucchini, diced
* 1 can (15 oz) of black beans, drained and rinsed
* 1 can (15 oz) of kidney beans, drained and rinsed
* 1 can (15 oz) of diced tomatoes
* 1 can (15 oz) of tomato sauce
* 2 cups vegetable broth
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 tablespoon smoked paprika
* 1 teaspoon oregano
* Salt and pepper to taste
* 1 cup frozen corn kernels
* Juice of 1 lime
* Fresh cilantro, chopped, for garnish
* Avocado slices, for garnish (optional)
**Instructions:**
***Preparation Time:*** *15 minutes* ***Cooking Time:*** *30 minutes* ***Total Time:*** *45 minutes*
**Step 1:** Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
**Step 2:** Add the chopped red and yellow bell peppers, carrots, celery, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
**Step 3:** Stir in the chili powder, ground cumin, smoked paprika, and oregano. Cook for another 2 minutes to toast the spices and enhance their flavor.
**Step 4:** Add the diced tomatoes, tomato sauce, vegetable broth, black beans, and kidney beans to the pot. Stir everything together.
**Step 5:** Bring the chili to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally.
**Step 6:** About 5 minutes before serving, add the frozen corn kernels to the chili. Continue to simmer until the corn is heated through.
**Step 7:** Remove the pot from heat and stir in the lime juice. Taste the chili and adjust the seasoning with salt and pepper to your preference.
**Step 8:** Serve the vegan chili hot, garnished with fresh cilantro and avocado slices (if desired).