Vegetable and Bean Chili

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Add the onion, carrots, and bell peppers. Cook, stirring occasionally, until they begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 1.0 piece Green Bell Pepper, 1.0 piece Red Bell Pepper, 1.0 piece Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the zucchini and garlic. Cook until the garlic is fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 piece Zucchini

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the chili powder, cumin, paprika, oregano, and tomato paste. Cook briefly, stirring constantly.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 2.0 gr Dried Oregano, 6.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the crushed tomatoes, vegetable stock, kidney beans, black beans, corn, salt, and black pepper. Stir well, increase to high heat, and bring to a boil.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 800.0 gr Canned Crushed Tomato, 165.0 gr Corn Kernels, 2.0 gr Ground Black Pepper, 240.0 gr Kidney Bean, 9.0 gr Salt, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the vegetables are tender and the chili has thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lime juice and cilantro, then serve.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: large pot, wooden spoon