Down Home Vegetable Chili

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Servings: 8 Difficulty: Intermediate
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A hearty, plant-based stew packed with roasted spices and tender beans
Down Home Vegetable Chili recipe image

This comforting vegetable chili is a testament to the power of simple, wholesome ingredients. By simmering kidney beans, carrots, and zucchini in a rich broth infused with cumin, oregano, and chili powder, you create a deeply savory dish that rivals any meat-based version. The hint of brown sugar balances the acidity of the tomatoes, while the garlic and onion provide an aromatic base. Perfect for chilly evenings or meal-prepping, this chili offers a satisfying texture and robust flavor profile. It’s a cozy, family-friendly meal that feels like a warm hug in a bowl, requiring minimal effort for maximum reward.

Down Home Vegetable Chili recipe image
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Down Home Vegetable Chili

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 655.6

Description

This comforting vegetable chili is a testament to the power of simple, wholesome ingredients. By simmering kidney beans, carrots, and zucchini in a rich broth infused with cumin, oregano, and chili powder, you create a deeply savory dish that rivals any meat-based version. The hint of brown sugar balances the acidity of the tomatoes, while the garlic and onion provide an aromatic base. Perfect for chilly evenings or meal-prepping, this chili offers a satisfying texture and robust flavor profile. It&# 226;ÂÂs a cozy, family-friendly meal that feels like a warm hug in a bowl, requiring minimal effort for maximum reward.

Ingredients

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the minced Spanish onion and chopped carrots; sauté for 5-7 minutes until softened and translucent.
  3. Stir in the minced garlic, chili powder, ground cumin, dried oregano, and brown sugar; cook for 1 minute until fragrant.
  4. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
  5. Add the drained and rinsed kidney beans and bring the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
  7. Add the chopped zucchini and simmer uncovered for another 10-15 minutes until vegetables are tender.
  8. Taste and adjust seasoning with salt and pepper if needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 655.6kcal
% Daily Value *
Total Fat 21.5g34%
Saturated Fat 7.0g35%
Cholesterol 78.0mg26%
Sodium 307.1mg13%
Total Carbohydrate 75.9g26%
Dietary Fiber 14.1g57%
Sugars 15.0g
Protein 43.7g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, chili, beans, hearty, comfort food, spicy, slow cooker, stew, kidney beans, cumin, garlic, onion, carrots, zucchini, dinner, meal prep, plant-based, simmered, homestyle, budget-friendly
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