Eat the Bowl Rainbow Chili
Dive into a symphony of vibrant flavors with this "Eat the Bowl Rainbow Chili" recipe, where wholesome ingredients meet creative presentation. This plant-based chili is a feast for the senses, featuring a medley of colorful bell peppers, zucchini, black beans, and kidney beans simmered in a perfectly spiced tomato broth. The true showstopper? It’s served in edible roasted red bell pepper bowls, making it as fun to eat as it is visually stunning. Packed with healthy vegetables, plant protein, and bold seasonings like chili powder, smoked paprika, and cumin, this dish is warming, satisfying, and utterly irresistible. Garnish with creamy avocado slices and fresh cilantro for the perfect finishing touch. Ready in under an hour, this recipe is a must-try for weeknight dinners or an impressive centerpiece for gatherings.
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Recipe Information
Ingredients
- 4 whole Red bell peppers (for bowls)
- 2 tablespoons Olive oil
- 1 whole Yellow onion, diced
- 3 whole Garlic cloves, minced
- 1 whole Red bell pepper, diced
- 1 whole Yellow bell pepper, diced
- 1 whole Green bell pepper, diced
- 1 medium Zucchini, diced
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 28-ounce can Canned diced tomatoes
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 whole Avocado slices (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the 4 red bell peppers (for bowls) and remove the seeds from the cavity. Place the peppers upright in a baking dish, drizzle with 1 tablespoon of olive oil, and roast in the oven for 15-20 minutes until slightly softened.
While the peppers roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and translucent.
Add the diced red, yellow, and green bell peppers and the diced zucchini to the pot. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the canned black beans, canned kidney beans, canned diced tomatoes (with their juices), and vegetable broth.
Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a simmer. Reduce heat to low, cover the pot, and let the chili cook for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings if necessary.
Once the chili is ready, remove the roasted bell peppers from the oven and let them cool slightly.
Spoon the hot chili into the roasted red bell pepper bowls.
Garnish with freshly chopped cilantro and avocado slices, if desired.
Serve immediately and enjoy your hearty 'Eat the Bowl Rainbow Chili'.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 21.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
