Name: Breadworks Vegetarian Chili Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 zucchini, diced; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon oregano; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained and rinsed; 1 can (14 oz) black beans, drained and rinsed; 4 cups vegetable broth; Salt and pepper, to taste; Chopped fresh cilantro, for garnish; Sliced jalapeños (optional, for an extra kick); Sour cream or grated cheese (optional, for topping)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced red and yellow bell peppers, chopped carrots, celery, and zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.
Add the cumin, chili powder, paprika, and oregano to the pot. Stir well to coat the vegetables with the spices.
Pour in the diced tomatoes, kidney beans, black beans, and vegetable broth. Stir to combine all the ingredients.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Season with salt and pepper to taste. Adjust the spices if needed.
Ladle the warm Breadworks Vegetarian Chili Stew into bowls. Top with chopped fresh cilantro, sliced jalapeños for an extra kick if desired, and a dollop of sour cream or grated cheese.
Serve hot and enjoy the delicious flavors of this comforting vegetarian chili stew!

Ingredients

Instructions

Nutrition Facts