Veggie Chili Recipe

Prep vegetables

Dice the onion, carrots, celery, bell pepper and zucchini; mince the garlic. Measure out spices and drain/rinse canned beans and corn if using canned.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, for 5 minutes until translucent and beginning to brown at the edges.

Add the minced garlic, diced carrots and celery. Cook 4–5 minutes more until the carrots begin to soften.

Stir in the diced bell pepper and zucchini; cook 3 minutes more to soften the pepper.

Pour in the canned diced tomatoes (with juices) and 1 cup tomato sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Add the drained and rinsed kidney beans and black beans, then pour in the 2 cups vegetable broth. Stir to combine.

Stir in the corn kernels and the minced chipotle in adobo, if using, to distribute heat and texture through the chili.

Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt and black pepper. Stir thoroughly so the spices bloom in the warm liquid.

Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low and cover partially with a lid.

Simmer gently for 25–30 minutes, stirring occasionally, until the vegetables are tender and flavors have melded. If the chili becomes too thick, add up to 1/2 cup additional vegetable broth or water to reach desired consistency.

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

Allow the chili to rest 5 minutes before serving to let flavors settle.

Serve hot. This recipe makes approximately one quart; it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.