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Chili has long been celebrated as a quintessential comfort food, known for its hearty nature and satisfying warmth. This dish, with its rich blend of spices and textures, has the unique ability to bring people together, making it a staple at gatherings, game days, and family dinners across cultures. While traditional chili often features meat as its star ingredient, the culinary world has evolved, embracing more inclusive and health-conscious versions that cater to a wider audience. Enter the "Fiery Fiesta Veggie Chili," a vibrant and healthy alternative that showcases a colorful array of vegetables, beans, and spices, delivering a punch of flavor without the meat.

Spicy Veggie Chili

Discover the vibrant flavors of Fiery Fiesta Veggie Chili, a delicious and healthy twist on a classic comfort food. Packed with colorful vegetables, protein-rich beans, and aromatic spices, this chili brings warmth and nutrition to your dining table. Perfect for gatherings or cozy family dinners, it encourages togetherness while catering to plant-based diets. Embrace this nutritious dish that celebrates flavor and wellness, making meal times enjoyable for all.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (either red or green), diced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

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

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

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes with green chilies

2 tablespoons tomato paste

2 cups vegetable broth

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder (adjust based on your heat preference)

1/2 teaspoon cayenne pepper (optional, or to taste)

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

Sauté the Veggies: In a large pot set over medium heat, pour in the olive oil. Once the oil shimmers, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion turns translucent and lightly golden.

    Add More Veggies: Introduce the diced bell pepper, carrots, celery, and zucchini to the pot. Cook these vegetables for an additional 5-7 minutes, stirring occasionally, until they soften slightly but still maintain some crunch.

      Mix in the Spices: Sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Season with salt and black pepper to taste. Sauté for 1-2 minutes, stirring often, to toast the spices, enhancing their flavors.

        Combine Everything: Carefully pour in the can of diced tomatoes (along with their juices), vegetable broth, black beans, kidney beans, drained corn, and tomato paste. Stir thoroughly to ensure all ingredients are well mixed.

          Simmer the Chili: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally and taste to adjust seasoning as necessary.

            Serve Hot: When the chili has reached your preferred thickness, remove it from heat. Ladle into serving bowls and garnish with freshly chopped cilantro, avocado slices, and a vibrant squeeze of lime juice for added zest.

              - Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8

                - Presentation Tips: Serve the chili in colorful bowls and garnished with additional cilantro and lime wedges on the side to invite any additional zing.