Lynne's Winter Veggie Chili

Dive into a cozy bowl of comfort with Lynne's Winter Veggie Chili, a hearty, plant-based masterpiece brimming with vibrant seasonal vegetables and warm spices. This nutrient-packed chili features a colorful medley of sweet potato, zucchini, red bell pepper, and carrots, simmered to perfection with protein-rich black and kidney beans in a flavorful tomato broth. Aromatic notes of cumin, smoked paprika, and chili powder infuse the dish with irresistible depth, while a hint of optional cayenne adds a subtle kick. Ready in just over an hour, this gluten-free, vegetarian chili is perfect for meal prepping or feeding a crowd on chilly days. Serve it with fresh cilantro, a squeeze of lime, and your favorite toppings for a wholesome, satisfying dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 medium red bell pepper, diced
• 1 medium sweet potato, peeled and diced
• 1 medium zucchini, diced
• 28 ounces canned diced tomatoes, with juices
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 1.5 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 wedges lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced carrots, celery, red bell pepper, and sweet potato to the pot. Sauté for 5-7 minutes, stirring occasionally.

Step 5

Stir in the zucchini and cook for another 2-3 minutes.

Step 6

Add the canned diced tomatoes (with their juices), black beans, kidney beans, vegetable broth, and tomato paste. Stir well to combine.

Step 7

Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir to evenly distribute the spices.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Allow the chili to thicken and the flavors to meld.

Step 9

Taste and adjust seasonings as needed, adding more salt or spices to your preference.

Step 10

Serve the chili hot, garnished with fresh cilantro. Add a squeeze of lime juice before eating for a bright, tangy finish.

Nutrition Facts

Serving size	(3278.1g)

Amount per serving	% Daily Value*
Calories	1841.8

Total Fat 41.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 7209.4mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 86.3g	0%
Total Sugars 71.9g
Protein 80.7g	0%

Vitamin D 0IU	0%
Calcium 806.2mg	0%
Iron 30.2mg	0%
Potassium 7709.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.5%

Protein: 16.8%

Carbs: 63.7%