Vegetarian Chili - Hearty, Flavorful & Protein-Packed

Ingredients

• •2 whole Carrots (peeled and diced)
• •1 whole Zucchini (diced)
• •1 whole Onion (chopped)
• •1 whole Red bell pepper (chopped)
• •1 1/2 cups Kidney beans (cooked or canned, rinsed)
• •1 1/2 cups Black beans (cooked or canned, rinsed)
• •1 tablespoon Olive oil (extra virgin)
• •1 can Canned diced tomatoes (without added salt)
• •2 whole Celery stalks (diced)
• •1 cup Corn kernels (fresh or frozen)
• •1/2 teaspoon Salt (or to taste)
• •1/4 teaspoon Black pepper (freshly ground)
• •2 tablespoons Chili powder (to taste)
• •3 whole Garlic cloves (minced)
• •1 teaspoon Ground cumin
• •1 teaspoon Ground coriander
• •1 teaspoon Smoked paprika
• •1 whole Lime (cut into wedges)
• •1/4 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.

2. 2.

   Add minced garlic, chopped red bell pepper, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

3. 3.

   Stir in diced zucchini and cook for an additional 3 minutes.

4. 4.

   Add the canned diced tomatoes, black beans, kidney beans, and corn. Stir to combine.

5. 5.

   Add chili powder, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.

6. 6.

   Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally.

7. 7.

   Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.