Name: Versatile Veggie Chilli Jamie Oliver Chilli Recipes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 medium carrots, peeled and diced; 1 zucchini, diced; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained and rinsed; 1 can (14 oz) black beans, drained and rinsed; 1 cup vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper, to taste; Fresh cilantro, for garnish; Shredded cheese, for topping; Sour cream, for serving; Sliced avocado, for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced red and green bell peppers, carrots, and zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.
Add the diced tomatoes, kidney beans, black beans, and vegetable broth to the pot. Stir in the chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer.
Cover the pot with a lid and let the chili simmer for about 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste and adjust the seasoning with more salt and pepper if needed. If you prefer a spicier chili, you can add more chili powder at this point.
Serve the chili hot, garnished with fresh cilantro, shredded cheese, a dollop of sour cream, and sliced avocado on top. You can also serve it over cooked rice or with a side of crusty bread.

Ingredients

Instructions

Nutrition Facts

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