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In recent years, the culinary world has witnessed a significant shift towards plant-based recipes, fueled by a growing awareness of health and environmental benefits. More people are recognizing the advantages of incorporating more fruits, vegetables, legumes, and whole grains into their diets. As a result, dishes that celebrate these ingredients, such as the Protein-Packed Veggie & Bean Chili Bowl, have surged in popularity. This hearty meal is not only satisfying but also packed with essential nutrients that cater to a variety of dietary preferences, including vegan, gluten-free, and high-protein diets.

High-Protein Veggie and Bean Chili Bowl

Discover a delicious and nutritious meal with the Protein-Packed Veggie & Bean Chili Bowl. This hearty dish is packed with vibrant vegetables, fiber-rich beans, and protein-filled quinoa, making it perfect for vegans and health enthusiasts alike. Simple to prepare, it's ideal for meal prepping or serving at gatherings. Enjoy layers of flavor with aromatic spices and fresh garnishes. Dive into this versatile recipe and enjoy a satisfying bowl that promotes wellness and deliciousness in every bite.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juice)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

1 cup cooked quinoa (for added protein)

Fresh cilantro, for garnish

Sliced avocado, for serving

Lime wedges, for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional minute until fragrant.

    Cook the Vegetables: Stir in the diced bell pepper, carrots, and zucchini. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

      Add the Corn and Beans: Add the corn kernels, black beans, and kidney beans to the pot. Stir well to combine all the vegetables and beans.

        Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.

          Season the Chili: Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well, bringing the chili to a gentle simmer.

            Cook the Chili: Allow the chili to simmer for 30-35 minutes, uncovered, stirring occasionally. This allows the flavors to meld together beautifully.

              Add Quinoa: After simmering, stir in the cooked quinoa. Cook for an additional 5 minutes to heat through.

                Garnish and Serve: Taste and adjust seasoning if necessary. Serve the chili bowl hot, garnished with fresh cilantro and topped with sliced avocado and a squeeze of lime.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings