Let me tell you about my absolute favorite comfort food—Bean & Vegetable Chili! This bowl of hearty goodness is like a warm hug on a chilly day. I remember the first time I made it; I was trying to impress some friends, and it turned out to be a huge hit! This chili is not only packed with bold flavors but also completely vegan and super nutritious. With a mix of kidney beans, black beans, and vibrant veggies, it’s satisfying and full of fiber. Plus, it’s a breeze to whip up on a busy weeknight or to make ahead for meal prep. Trust me, once you try it, you’ll want to keep this recipe in your rotation!

Ingredients for Bean & Vegetable Chili

Gather these simple, wholesome ingredients to create a delicious bowl of Bean & Vegetable Chili:

2 cups kidney beans, cooked
2 cups black beans, cooked
1 cup frozen corn
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

Each ingredient plays a crucial role in building the flavor, so don’t skip any! The combination of beans provides a hearty base, while the spices give it that perfect kick. The veggies not only add color but also a sweet crunch that balances everything out. Happy cooking!

How to Prepare Bean & Vegetable Chili

Making this Bean & Vegetable Chili is straightforward and oh-so-rewarding! Just follow these easy steps, and you’ll be on your way to a delicious, steaming bowl!

Step-by-Step Instructions

Start by heating a large pot over medium heat. You want it nice and warm before adding anything!
Next, toss in the chopped onion and bell pepper. Sauté them for about 5-7 minutes until they’re soft and fragrant. This is where the magic begins!
Once they’re soft, add the minced garlic and cook for an additional minute. Oh, that aroma is divine!
Now, stir in the chili powder, cumin, and paprika. Let the spices toast for a minute to release their flavors—trust me, it’s worth it!
Then, pour in the diced tomatoes and vegetable broth, and give it a good stir. This is the base of your chili!
Now, add the cooked kidney beans, black beans, and frozen corn. Season with salt and pepper to taste.
Bring everything to a boil, then reduce the heat and let it simmer for about 30 minutes. This allows all those flavors to meld together beautifully!
Once it’s done simmering, give it a taste. Adjust any spices if needed, and then serve hot. Enjoy every hearty bite!

Nutritional Information for Bean & Vegetable Chili

This Bean & Vegetable Chili is not only delicious but also packed with nutrients! Here’s a quick breakdown of the estimated nutritional values per serving:

Calories: 250
Fat: 5g
Protein: 12g
Carbohydrates: 42g
Fiber: 12g
Sugar: 3g
Sodium: 400mg

These values are estimates and can vary based on the specific ingredients you use, but one thing’s for sure—you’re getting a hearty, wholesome meal that’s as good for your body as it is for your taste buds!

Why You’ll Love This Recipe

Quick to Prepare: This chili comes together in just about 45 minutes, making it perfect for busy weeknights.
Packed with Flavor: The combination of spices and fresh ingredients creates a bold, satisfying taste that you’ll crave!
Healthy and Nutritious: With beans, veggies, and wholesome ingredients, it’s a nutrient-dense meal that’s vegan-friendly.
Meal Prep Friendly: You can make a big batch ahead of time and enjoy it throughout the week—just store it in the fridge!
Customizable: Feel free to add your favorite veggies or spices to make it your own. It’s versatile and adaptable!
Kid-Friendly: This chili is hearty and comforting, making it a hit for both kids and adults at the dinner table.

Tips for Success

To make sure your Bean & Vegetable Chili turns out perfectly every time, here are a few handy tips! First, feel free to adjust the spices to match your taste—if you like it spicier, add a pinch of cayenne pepper or some diced jalapeños. And if you want a milder version, just tone down the chili powder. Serving suggestions? This chili is fantastic over a bed of rice or with a slice of crusty bread. You can also top it with avocado or a dollop of vegan sour cream for extra creaminess!

As for leftovers, they keep really well in the fridge for up to 5 days—just store them in an airtight container. You can also freeze portions for a quick meal later on! Just thaw overnight in the fridge before reheating. Enjoy your chili adventure!

Variations of Bean & Vegetable Chili

The beauty of this Bean & Vegetable Chili is its versatility! You can easily customize it to fit your taste preferences or whatever you have on hand. For a twist, try adding different vegetables like zucchini, carrots, or spinach for extra nutrients and color. If you want to change up the beans, black-eyed peas or pinto beans work beautifully too!

Feeling adventurous? Experiment with spices! Swap out the chili powder for smoked paprika or add a touch of cinnamon for warmth. You could even throw in a spoonful of peanut butter for a unique depth of flavor—trust me, it’s surprisingly delicious! Don’t forget to garnish with fresh cilantro or a squeeze of lime for that vibrant finish. The possibilities are endless, so have fun and make it your own!

FAQ About Bean & Vegetable Chili

I know you might have some questions about making this delicious Bean & Vegetable Chili, so let’s tackle a few common ones!

Can I use canned beans instead of dried? Absolutely! Canned beans are a great time-saver. Just be sure to rinse and drain them before adding to the pot.

What if I don’t have vegetable broth? No worries! You can use water instead or even a splash of soy sauce to add some flavor.

How can I make it spicier? If you love heat, try adding diced jalapeños or a pinch of cayenne pepper while cooking. Taste as you go, so you can find your perfect level of spice!

How do I store leftovers? Store any leftover chili in an airtight container in the fridge for up to 5 days, or freeze it for future meals—just thaw and reheat when you’re ready!

Feel free to reach out if you have more questions—I’m here to help you create the best chili ever!

Bean & Vegetable Chili: 7 Reasons You’ll Crave It

Author: Lisa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

Print Recipe

Description

A hearty and flavorful bean and vegetable chili.

Instructions

Heat a large pot over medium heat.
Add onion and bell pepper, sauté until soft.
Add garlic and cook for 1 minute.
Stir in the chili powder, cumin, and paprika.
Add diced tomatoes, vegetable broth, beans, corn, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Serve hot.

Notes

Adjust spices to your taste.
Serve with bread or over rice if desired.
Chili can be stored in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: Bean & Vegetable Chili, vegetarian chili, quick chili recipe

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