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In recent years, the popularity of plant-based meals has surged, reflecting a growing awareness of health, sustainability, and the benefits of a vegetarian lifestyle. More than just a trend, plant-based eating has become a lifestyle choice for many individuals seeking to reduce their meat consumption while still enjoying hearty, satisfying meals. Among the myriad of plant-based recipes available, one dish stands out for its robust flavor and nutritional profile: Hearty Plant-Powered Chili. This dish is not only delicious and comforting but also versatile enough to appeal to both vegetarians and meat-eaters alike.

Cozy Vegan Chili Loaded with Beans and Veggies

Discover the flavorful world of Hearty Plant-Powered Chili, a nutritious comfort food that proves plant-based meals can be hearty and satisfying. Bursting with a vibrant mix of beans and vegetables, this chili is easy to make and offers a wealth of health benefits, including protein and fiber. Perfect for vegetarians and meat-lovers alike, it’s a versatile dish that's sure to become a staple in your kitchen. Learn how to create this delicious meal and enjoy its comforting warmth.
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Ingredients
  

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 medium carrot, chopped

1 cup corn kernels (fresh or frozen)

1 can (15 oz) diced tomatoes, with juice

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1/2 teaspoon oregano

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

2 - 3 cups vegetable broth (depending on consistency preference)

1 cup fresh spinach or kale, roughly chopped

Juice of 1 lime

Fresh cilantro, for garnish (optional)

Avocado, for topping (optional)

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.

    Add the Veggies: Stir in the diced bell pepper, zucchini, and carrot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

      Combine the Beans and Tomatoes: Add the canned diced tomatoes (with their juice), black beans, kidney beans, and pinto beans to the pot. Stir well to combine all ingredients.

        Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat all the vegetables and beans with the spices.

          Pour in the Broth: Add 2 cups of vegetable broth to the mixture. If you prefer a thicker chili, start with 2 cups; for a soupier chili, add an additional cup.

            Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.

              Finishing Touches: In the last 5 minutes of cooking, stir in the chopped spinach or kale and the lime juice. Allow the greens to wilt but still maintain their vibrant color.

                Serve and Garnish: Remove from heat and serve hot. Garnish with fresh cilantro and avocado slices if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings