Warm up your holiday table with this vegetarian chili. It’s nutrient-rich, filling and full of bold, cozy flavors that everyone will love. Plus, it’s a plant-powered meal with plenty of protein and fiber to support digestion and keep you feeling full longer.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 2 cans (15 oz) beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, Greek yogurt

Directions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add bell pepper and zucchini; cook 5 minutes.
3. Stir in beans, tomatoes, broth, chili powder, and cumin.
4. Bring to a boil, then reduce heat and simmer 20–25 minutes.
5. Season with salt and pepper. Serve with desired toppings.