Hippie Pepper Chili Stew
Bursting with wholesome vegetables and bold flavors, Hippie Pepper Chili Stew is the ultimate hearty, plant-based comfort food! This vibrant recipe features a medley of bell peppers, zucchini, and carrots, simmered in a spiced tomato broth infused with chili powder, cumin, and smoked paprika. Protein-packed black beans and kidney beans add incredible richness and texture, while fresh cilantro and a squeeze of lime provide the perfect finishing touch. Quick to prep and effortless to cook, this 45-minute one-pot meal is vegan, gluten-free, and perfect for cozy family dinners or meal prep. Serve it piping hot for a nourishing dish that celebrates the earthy goodness of natural ingredients while delivering bold, Southwestern-inspired zest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (chopped) yellow onion
- 4 large (minced) garlic cloves
- 1 large (diced) red bell pepper
- 1 large (diced) green bell pepper
- 1 large (diced) yellow bell pepper
- 1 medium (diced) zucchini
- 2 medium (diced) carrots
- 28 ounces canned diced tomatoes
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon (optional) cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 whole (cut into wedges for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until translucent, stirring occasionally.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced bell peppers, zucchini, and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste the stew and adjust the seasoning with additional salt or spices if needed.
Once the vegetables are tender and the flavors have melded together, remove the pot from the heat.
Serve the chili stew in bowls, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 10122 mg | 440% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 114.6 g | 409% | |
| Total Sugars | 77.2 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1010 mg | 78% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 8951 mg | 190% | |
*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.
