Hearty Vegan Winter Vegetable Chili

This hearty vegan winter vegetable chili is loaded with nutritious veggies and beans, making it a perfect comforting meal for cold days. It's packed with flavor from aromatic spices and tomatoes, creating a satisfying dish that everyone will enjoy.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 can 15 oz diced tomatoes
• 4 cups vegetable broth
• 2 cans 15 oz each black beans, drained and rinsed
• 2 cans 15 oz each kidney beans, drained and rinsed
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the minced garlic and diced onion and saut until the onion is fragrant and clear

Carrots, celery, bell pepper, and zucchini should all be cut up

After 5 to 7 minutes of cooking, the vegetables should be a little softer

Put in black beans, kidney beans, chili powder, cumin, paprika, salt, and pepper

Also add corn kernels, diced tomatoes, vegetable broth, and mix everything together

Once the chili starts to simmer, turn down the heat to low and let it cook for about 30 minutes, stirring every now and then

Check the seasoning and make changes if needed

If you want, you can serve it hot and top it with fresh cilantro or avocado slices