Veggie Chili


  1. 2 tablespoons olive oil
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 1 bell pepper, diced (any color)
  5. 1 zucchini, diced
  6. 1 carrot, diced
  7. 1 cup corn kernels (fresh or frozen)
  8. 1 can (15 oz) black beans, drained and rinsed
  9. 1 can (15 oz) kidney beans, drained and rinsed
  10. 1 can (15 oz) diced tomatoes
  11. 1 can (15 oz) tomato sauce
  12. 1 cup vegetable broth
  13. 2 tablespoons chili powder
  14. 1 teaspoon cumin
  15. 1 teaspoon paprika
  16. 1/2 teaspoon oregano
  17. 1/2 teaspoon onion powder
  18. Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened.
  2. Add bell pepper, zucchini, carrot, and corn to the pot. Cook for about 5-7 minutes, or until the vegetables are slightly tender.
  3. Stir in black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
  4. Add chili powder, cumin, paprika, oregano, onion powder, salt, and pepper. Stir well to combine.
  5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld. You can simmer longer for more depth of flavor.
  6. Taste and adjust the seasonings as needed. Add more salt, pepper, or chili powder according to your preference.

Add Bubs. Eat soup.