I never thought I would say this but I’ve really been enjoying cooking lately. Just ask my mother and she’ll tell you that this is something she never thought she would hear in her entire life. However, living on my own has really forced me to learn to be creative in the kitchen, and I would be lying if I said that I didn’t somehow slowly develop a liking to it. Being passionate about healthy eating, I am always on the lookout for new healthy recipes to try. It’s exciting when you find a recipe that’s not only healthy, but tastes great. This vegetarian chili is not only delicious, but it’s very healthy and super easy to make. Read on for the recipe!
Chili has a always been a staple comfort food in my house growing up. Something about a bowl of chili just warms you right up and makes you feel at home. It’s not only comforting and warming, but it’s great for leftovers which is really important when you don’t have the time to cook every day. I stuck half of the finished chili I made in my freezer, which will be a quick and easy meal on a night when I just don’t have time to cook.
Speaking of quick and easy.. unlike meat-based chili, this spicy vegetarian chili only takes 10 minutes to cook once all the ingredients are in the pot so it isn’t a huge time commitment. It is SUPER easy to make, and you could definitely play around with the ingredients. Don’t let the name scare you. This chili isn’t really that spicy, it just has enough spice to warm you up. I made the chili with 1 jalapeño, but I think you could definitely add a little more to kick the spiciness level up a notch. This spicy vegetarian chili is so yummy, and guilt-free. I hope you enjoy it as much as I did!!
- 1/3 cup vegetable broth (for sautéing)
- 1 onion, diced (I used a yellow onion, but purple would work great too!)
- 1 jalapeño, diced (or more if you want to kick it up a notch!)
- 3 cloves of minced garlic
- 1 bell pepper, any colour, diced (I used yellow)
- 1 zucchini, diced
- 2 15 ounce cans of black beans, drained and rinsed
- 28 oz can of diced tomatoes
- 1 cup vegetable broth
- 1 cup cooked brown rice or quinoa
- 1 1/2 tablespoons chili powder
- 2 teaspons cumin
- 1 1/2 teaspoons paprika
- 1/3 teaspoon cinnamon
- salt and pepper to taste
- fresh juice from 1/2 lime
- Fresh cilantro
- In a large pot, heat the vegetable broth on medium-high heat and sauté the onion, jalapeño and garlic for about 3 minutes.
- Add the diced bell pepper and zucchini. Sauté until the pepper and zucchini become soft.
- Add the drained and rinsed black beans, diced tomatoes, vegetable broth, rice or quinoa, and all of the spices.
- Bring to a boil then reduce the heat and let simmer for 10 minutes.
- Top with avocado and cilantro