Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large bell pepper, diced (any color)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, chopped
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup vegetable broth (low-sodium preferred)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro (optional for garnish)
- Avocado slices, shredded cheese, sour cream, tortilla chips (optional toppings)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Toss in the bell pepper, carrots, celery, and zucchini. Stir well to coat the vegetables in the oil. Let them cook for about 5–7 minutes, stirring occasionally, until they begin to soften. This step helps build a flavorful base for the chili.
Sprinkle in the cumin, chili powder, smoked paprika, oregano, coriander, and red pepper flakes if using. Stir continuously for about 1 minute to toast the spices. Then stir in the tomato paste and cook for another minute to deepen its flavor.
Pour in the crushed tomatoes and diced tomatoes with their juices. Add all three types of beans (black, kidney, and pinto). Stir everything together so the flavors begin to meld and the chili starts to take shape.
Add the vegetable broth, then season with salt and black pepper. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally so the bottom doesn’t scorch.
After 30 minutes, taste the chili and adjust seasoning if needed. Squeeze in the juice of one lime to brighten things up. Stir in chopped cilantro if using. Simmer uncovered for 5 more minutes to slightly thicken the chili.
Ladle the hot chili into bowls and top with your favorite fixings—think avocado slices, shredded cheese, a dollop of sour cream, or crunchy tortilla chips. Dive in and enjoy the comforting, spicy-sweet flavors!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 290
- Sugar: 9g
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 13g