Veggie Chili Recipe

Prepare ingredients

Dice the onions, carrots, green and yellow zucchini into roughly 1/2-inch pieces so they cook evenly. Mince the garlic and drain and rinse the canned beans.

Place a large heavy pot or Dutch oven over medium heat. Add olive oil and let warm for 30 seconds.

Add the diced onion and carrots to the pot. Sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Add the diced green and yellow zucchini and continue to sauté 4–5 minutes, until the zucchini begins to soften but still holds shape.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Push the vegetables to one side of the pot. Add the tomato paste to the cleared space and let it cook 1 minute, stirring, to deepen the flavor.

Add the diced tomatoes with their juices and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the drained garbanzo and pinto beans, stirring them into the tomato-vegetable mixture.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Mix well so spices distribute evenly.

Bring the pot to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 20–25 minutes, stirring occasionally, until flavors meld and vegetables are tender. If the chili becomes too thick, add up to 1/2 cup more vegetable broth or water to reach desired consistency.

Remove the pot from heat. Stir in fresh lime juice and chopped cilantro (if using). Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Preheat oven broiler (or use a microwave for individual servings). Ladle chili into oven-safe bowls or a baking dish suitable for broiling.

Sprinkle shredded Cheddar cheese evenly over the top of each bowl of chili. Place under the broiler 1–2 minutes until the cheese is melted and bubbly and just beginning to brown. Watch closely to avoid burning. Alternatively, microwave individual servings 30–60 seconds until cheese melts.

Remove from oven. Garnish with additional cilantro if desired, a dollop of sour cream or yogurt, and serve with tortilla chips for scooping or as a crunchy topping.