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Vegetarian Chili Recipe

To warm up during the winter season, there’s nothing better than a slightly spicy dish! This chili is perfect for exactly that! Have you ever tried to replace meat with vegetables in a chili? Stocking up on vitamin-rich vegetables will help you cope better with the cold while maintaining good health.

Vegetables are particularly beneficial for your health and your vision. This chili contains carrots, which is an important source of beta-carotene. This pigment can lower the risk of AMD (age-related macular degeneration) and cataracts when combined with other foods that contain antioxidants. Zucchini contains lutein and zeaxanthin, which can help protect the eyes from damage caused by light and oxidation.

Do you want to increase the amount of vegetables on your plate? This recipe is a great starting point!

Ingredients - For 4 to 6 people

• 2 tablespoons of olive oil

•1 onion

•2 garlic cloves

• 3 celery stalks

• 2 carrots

• 1 can of tomatoes

• 2 cans of drained kidney beans

• ½ tablespoon chili powder

• ½ teaspoon pepper

• 1 teaspoon of cumin

• ½ cup vegetable broth

• 2 tablespoons of tomato paste

• 1 can of corn

• 1 zucchini

• Corn chips

A bol of vegetarian chili with a tortilla chip is laid on a table

1. Finely chop the onion and the garlic. Slice the celery and the zucchini. Peel and slice the carrots.

2. Pour the olive oil into a large saucepan. Cook the onion, garlic, celery and carrots for four minutes.

3. Stir in canned tomatoes and kidney beans.

4. Add the chili powder, pepper and cumin. Mix everything and bring to boil.

5. Add the tomato paste and broth. Mix and cook for 25 minutes over low heat. Stir occasionally.

6. Add the zucchini pieces and the can of corn. Continue cooking for 5 minutes.

7. Enjoy this comforting dish with corn chips. If you would like a more substantial meal, add a block of diced firm tofu to the recipe. 

 

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