Hearty Vegetarian Chili with Nacho Salad

A complete and satisfying meal, this recipe pairs a hearty, vegetable-packed chili with a fresh and crunchy nacho salad, giving you the best of both worlds.

Ingredients

For the Vegetarian Chili:

• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 zucchini, diced
• 1/2 carrot, grated
• 1/2 can (7 oz / 200g) black beans, rinsed
• 1/2 can (7 oz / 200g) kidney beans, rinsed
• 1/2 can (7 oz / 200g) diced tomatoes
• 1/2 cup (75g) corn kernels
• 1/2 cup (120ml) vegetable broth
• 1/2 tsp chili powder, cumin, and paprika
• Salt and pepper to taste

For the Nacho Salad:

• Tortilla chips
• 1 cup (30g) shredded lettuce
• 1/2 cup (75g) diced tomatoes
• 1/2 cup (55g) shredded cheddar cheese

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened.
2. Add diced peppers, zucchini, and carrot to the pot. Cook until the vegetables are tender.
3. Stir in all beans, tomatoes, corn, broth, and spices. Bring the mixture to a simmer.
4. Let the chili cook for 15-20 minutes, allowing the flavors to meld.
5. While the chili is simmering, prepare the nacho salad. On a plate, arrange a layer of shredded lettuce, top with tortilla chips, diced tomatoes, and shredded cheddar cheese.
6. Serve the hot chili alongside the fresh nacho salad.

Enjoy!