Ingredients and Weight:
- Olive oil: 2 tablespoons
- Onion, diced: 1 large (about 1 cup)
- Celery, diced: 2 stalks (about 1 cup)
- Green bell pepper, diced: 1 (about 1 cup)
- Red bell pepper, diced: 1 (about 1 cup)
- Garlic, minced: 4 cloves
- Cumin, ground: 2 teaspoons
- Chili powder: 2 teaspoons
- Dried oregano: 1 teaspoon
- Black beans, canned and drained: 15 ounces
- Kidney beans, canned and drained: 15 ounces
- Sweet potato, peeled and cubed: 1 pound
- Zucchini, chopped: 1 (about 2 cups)
- Corn, frozen and thawed: 1 cup
- Vegetable broth: 4 cups
- Lime juice, fresh: 2 tablespoons
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, celery, green bell pepper, red bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Stir in the cumin, chili powder, and oregano. Cook for 1 minute, or until fragrant.
- Add the black beans, kidney beans, sweet potato, zucchini, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the sweet potato is tender.
- Stir in the lime juice, salt, and pepper. Serve warm, garnished with optional toppings such as sour cream, avocado, or shredded cheese.
Nutritional Information (per serving):
- Calories: 350
- Fat: 10 grams
- Carbohydrates: 50 grams
- Protein: 20 grams
- Fiber: 10 grams
Dish Characteristics:
- Colorful and flavorful
- Hearty and satisfying
- Vegetarians
- Easy to make ahead of time
- Can be customized with different toppings
User Comments:
- "This chili is amazing! The combination of colors and flavors is incredible."
- "I love that it's vegetarian but still so filling and delicious."
- "It's perfect for a cold winter night or a party."
- "I made this for my family and they raved about it."
- "I highly recommend this recipe, it's a keeper!"
Special Precautions and Tips:
- Be sure to drain and rinse the beans well before adding them to the chili.
- If you don't have lime juice on hand, you can substitute lemon juice.
- To make the chili ahead of time, prepare it up to the point of garnishing and then refrigerate for up to 3 days. When ready to serve, reheat over medium heat and garnish as desired.
