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In the quest for healthy eating, it is often challenging to find recipes that strike the perfect balance between nutrition and satisfaction. The Protein-Packed Veggie & Bean Chili Bowl is a delightful exception to this dilemma. This vibrant and hearty dish not only tantalizes your taste buds but also nourishes your body with a robust mix of essential nutrients. By incorporating a medley of vegetables, legumes, and quinoa, this chili serves as a comforting meal option that is abundant in protein and fiber. Whether you're looking for a cozy dinner or preparing meals for the week ahead, this chili bowl stands out as a versatile choice, catering to a variety of dietary preferences.

High-Protein Veggie and Bean Chili Bowl

Discover the joys of healthy eating with the Protein-Packed Veggie & Bean Chili Bowl! This vibrant dish is a perfect blend of nutrition and flavor, featuring a mix of colorful vegetables, legumes, and quinoa. Packed with protein and fiber, it serves as a hearty, satisfying meal that caters to various dietary preferences. With step-by-step instructions, explore how to create a comforting bowl that's not only delicious but also wholesome and nourishing for body and soul. Ideal for cozy dinners or meal prep, this chili will elevate your healthy cooking game!
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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 extra heat)

Salt and black pepper to taste

1 cup cooked quinoa (for an added protein boost)

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 finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Then, add the minced garlic and continue sautéing for an additional minute, stirring until fragrant.

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

      Add the Corn and Beans: Mix in the corn kernels, black beans, and kidney beans into the pot. Stir well to ensure that all vegetables and beans are thoroughly combined.

        Incorporate Tomatoes and Broth: Pour in the can of diced tomatoes along with their juice, followed by the vegetable broth. Stir well to combine all ingredients.

          Season the Chili: Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and season with salt and black pepper to taste. Mix everything thoroughly and bring the chili to a gentle simmer.

            Cook the Chili: Allow the chili to simmer uncovered for 30-35 minutes, stirring occasionally. This simmering time helps all the flavors meld beautifully together, enhancing the overall taste of the dish.

              Add Quinoa: After the chili has simmered, gently stir in the cooked quinoa. Continue cooking for an additional 5 minutes to warm the quinoa through.

                Garnish and Serve: Taste the chili and adjust the seasoning if needed. Serve the chili bowl hot, garnished with fresh cilantro. Add generous slices of avocado on top and a squeeze of lime for a refreshing finish.

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

                    - Presentation Tips: For an appealing presentation, serve the chili in deep bowls, making sure to layer the quinoa on the base. Top generously with cilantro and avocado slices, and place a lime wedge on the side for an extra pop of color.