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Mellow Slow-Cooked Vegetable Chili

This chili features roasted vegetables combined with tender, slow-simmered ingredients, resulting in a hearty stew with a rich, layered texture. The dish is made using roasting, sautéing, and simmering methods, culminating in a comforting, thick consistency with a deep, mellow flavor profile.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium bell peppers any color, seeds removed
  • 2 medium zucchini sliced into rounds
  • 1 large red onion roughly chopped
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot or Dutch oven

Method
 

  1. Preheat the oven to 400°F (200°C). Arrange the bell peppers, zucchini, and onion on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for about 25-30 minutes until vegetables are golden and slightly caramelized, filling your kitchen with a warm, sweet aroma.
  2. While the vegetables roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant, making your kitchen smell inviting.
  3. Add the roasted vegetables to the pot, breaking them into smaller pieces with a spoon as you stir. Let them cook together for 5 minutes, blending their flavors and allowing the mixture to become slightly softer and saucier.
  4. Pour in the diced tomatoes and vegetable broth. Stir well to combine all ingredients, bringing the mixture to a gentle simmer. This helps the flavors meld and the sauce to thicken slightly, filling your kitchen with fragrant steam.
  5. Add the drained black beans, cumin, coriander, smoked paprika, salt, and pepper. Stir thoroughly, then reduce the heat to low. Cover the pot and let it simmer gently for about 45 minutes to develop a rich, layered flavor and tender vegetables.
  6. Once the chili has simmered and thickened to your liking, taste and adjust seasoning as needed. The final dish should be thick, with a hearty texture and a mellow, smoky aroma from the spices.

Notes

You can customize this chili by adding other roasted vegetables or beans. Serve with crusty bread or a sprinkle of cheese for extra comfort.