Veg Chilli Recipe: Easy, Spicy, and Delicious Dish Ideas

Craving a warm, hearty, and nutritious meal that’s bursting with flavors? This veg chilli recipe is exactly what you need!

Perfect for chilly evenings or anytime you want a comforting bowl of goodness, this dish combines a vibrant mix of fresh vegetables, beans, and spices to create a satisfying and wholesome experience. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your weekly menu, this recipe is quick to prepare and packed with essential nutrients.

The rich tomato base and smoky spices make it a crowd-pleaser, ideal for family dinners or meal prepping for the week ahead.

What makes this veg chilli stand out is its versatility — you can easily customize it with your favorite veggies or adjust the heat level to suit your taste. Plus, it’s a fantastic way to use up leftover vegetables while ensuring you enjoy a delicious, protein-rich meal.

Ready to dive into this colorful, flavorful bowl of goodness? Let’s get started!

Why You’ll Love This Recipe

This veg chilli recipe is not just tasty but also incredibly healthy and easy to make. Here’s why it deserves a spot in your recipe collection:

• Nutritious and Filling: Loaded with vegetables and beans, it offers fiber, protein, and vitamins to keep you energized.
• Customizable: You can swap in your favorite veggies or beans, making it adaptable to what you have on hand.
• Perfect for Meal Prep: It reheats beautifully and tastes even better the next day.
• Vegetarian and Vegan Friendly: A wholesome plant-based meal that satisfies everyone.
• Comfort Food with a Healthy Twist: Rich spices and hearty ingredients make it a guilt-free indulgence.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional: 1 diced jalapeño for extra heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for 4-5 minutes until translucent.
2. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
3. Stir in the diced red and green bell peppers, carrots, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.
4. Add the corn kernels and mix well.
5. Sprinkle in the ground cumin, smoked paprika, chili powder, and dried oregano. Stir to coat the vegetables evenly with the spices.
6. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
7. Pour in the canned diced tomatoes and vegetable broth. Stir well and bring the mixture to a gentle boil.
8. Add the drained kidney beans and black beans. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally.
9. Season with salt and pepper to taste. If you prefer more heat, add diced jalapeño at this stage.
10. Once the chili has thickened and the vegetables are tender, remove from heat. Garnish with freshly chopped cilantro before serving.

Tips & Variations

“For a smokier flavor, add a dash of liquid smoke or smoked salt.”

• Make it gluten-free: This recipe is naturally gluten-free, but always check your canned goods for any additives.
• Spice it up or tone it down: Adjust the chili powder and jalapeño according to your heat preference.
• Add grains for extra bulk: Stir in cooked quinoa, brown rice, or bulgur wheat to make it even heartier.
• Use different beans: Feel free to swap kidney and black beans with chickpeas, pinto beans, or cannellini beans.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach. For more slow cooker recipes, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This veg chilli is incredibly versatile and can be served in many delightful ways:

• Over fluffy steamed rice or quinoa for a complete meal.
• With warm tortilla chips and a dollop of guacamole or vegan sour cream.
• Stuffed into baked sweet potatoes for a comforting twist.
• Served alongside a fresh green salad for a lighter option.
• Paired with homemade cornbread to soak up all the delicious juices.

For more side ideas, check out Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or Lipton Vegetable Dip Recipe: Easy Party Favorite to add extra flair to your meal.

Conclusion

This veg chilli recipe is a fantastic addition to your culinary repertoire, offering a delicious and nutritious option that’s easy to prepare and endlessly adaptable. Whether you’re cooking for a family dinner, meal prepping for busy days, or hosting a casual get-together, this dish will impress with its bold flavors and wholesome ingredients.

The combination of beans and fresh vegetables ensures a healthy dose of protein and fiber, keeping you satisfied and energized. Plus, with the option to customize the spice level and veggies, it’s perfect for every palate.

Don’t forget to explore other delightful recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert, or try your hand at the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your meals.

Happy cooking and enjoy every spoonful of this vibrant veg chilli!

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