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Carrots and bell peppers are not only colorful additions to your Fiery Fiesta Veggie Chili, but they also bring significant health benefits. Carrots are loaded with beta-carotene, which converts to vitamin A in the body, supporting eye health and immune function. They also provide dietary fiber, which aids in digestion. Bell peppers, particularly the vibrant red and yellow varieties, are rich in vitamins C, A, and B6, making them excellent for boosting your immune system and promoting skin health. Their natural sweetness balances the spices in chili, creating a harmonious flavor profile.

Spicy Veggie Chili

Discover the vibrant flavors of Fiery Fiesta Veggie Chili, a delicious plant-based dish that caters to all diets. Packed with wholesome ingredients, rich spices, and a medley of vegetables, this chili is not only nourishing but also a treat for the taste buds. Perfect for anyone looking for hearty, nutritious meals, it's easily customizable to suit your preferences. Embrace the benefits of plant-based cooking while enjoying a satisfying and flavorful bowl.
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Ingredients
  

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (red or yellow), 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) chickpeas, rinsed and drained

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

2 tablespoons tomato paste

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to your preferred spice level)

Salt and black pepper to taste

1 cup corn kernels (fresh or frozen)

1 lime, juiced

Fresh cilantro for garnish (optional)

Diced avocado for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for approximately 3-4 minutes, or until the onion is translucent and fragrant.

    Incorporate Root Vegetables: Add the diced carrots and bell pepper to the pot. Continue to cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

      Add Zucchini: Introduce the diced zucchini to the mixture. Stir and cook for another 3 minutes, allowing the zucchini to soften slightly.

        Combine Beans and Tomatoes: Pour in the rinsed black beans, kidney beans, and chickpeas. Add the crushed tomatoes, vegetable broth, and tomato paste. Stir well to ensure all ingredients are evenly combined.

          Spice It Up: Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper into the pot. Season with salt and black pepper to taste. Stir well to evenly distribute the spices throughout the chili.

            Simmer the Chili: Bring the pot to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.

              Add Corn and Lime Juice: During the last 5 minutes of cooking, stir in the corn kernels and lime juice. This will enhance the freshness and add a sweet contrast to the chili.

                Serve with Style: Ladle the chili into bowls and consider garnishing with fresh cilantro and diced avocado for an extra layer of flavor and texture. Enjoy warm, paired with crusty bread or served over rice for a satisfying meal.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 servings

                    - Presentation Tips: For an appetizing presentation, serve the chili in colorful bowls with a sprinkle of chopped cilantro on top. Place a few avocado cubes artistically along the rim or center for a vibrant contrast.