VEGGIE BEAN CHILI
Warm, hearty, and loaded with fresh vegetables, beans, and bold spices, this Veggie Bean Chili is the ultimate comfort food for chilly days. Each bite is packed with flavor and nourishing goodness – a simple, satisfying dish everyone will love.
VIBRANT VEGGIE BASE
Zesty onions, crisp celery, vibrant peppers, and tender zucchini mingle with simple but bold spices to create a colorful, flavorful base for this veggie-packed chili, giving it texture in each bite.
TOMATO & BEAN MEDLEY
Juicy stewed tomatoes and rich tomato sauce bring a luscious, savory depth to the chili, while tender pinto and black beans add hearty texture and satisfying protein, creating a comforting, flavor-packed combo thatβs impossible to resist.
SIMPLE STEPS FOR THIS VEGGIE BEAN CHILI
SautΓ© Veggies Until Crisp Tender
Add Spices & Cook Down Until Fragrant
Add Tomatoes and Beans and Simmer
Veggie Bean Chili Ingredients
STEP 1 – HEAT OIL & COOK VEGGIES:
Heat olive oil in a large stockpot over medium heat.
Add diced onion, zucchini, peppers, celery, and jalapeno.
SautΓ© about 10 minutes until veggies are tender, stirring occasionally.
STEP 2 – ADD SEASONINGS:
Stir in garlic, chili powder, sugar, and salt.
Cook 3 minutes, stirring often.
STEP 3 – ADD TOMATOES, BEANS & SIMMER:
Add stewed tomatoes, tomato sauce, and drained beans.
Bring to a gentle boil, then reduce heat.
Simmer uncovered 45 minutes, stirring occasionally.
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Veggie Bean Chili
Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- 3 Ribs Celery
- 2 Medium Zucchini
- 1 Green Pepper
- 1 Red Pepper
- 1 to 2 Jalapeno Peppers
- 2 tbsp Minced Garlic
- ΒΌ Cup Chili Powder
- 2 tsp Sugar
- 2 tsp Salt
- 2 Cans Stewed Tomatoes (Large 28 oz Can)
- 1 Can Tomato Sauce (15oz)
- 2 Cans Pinto Beans (15oz)
- 2 Cans Black Beans (15 oz)
Options for Serving:
Instructions
Prepare Veggies
- Heat olive oil in a 6 to 8 quart stockpot over medium heat.Drizzle Olive Oil
- Dice the onion and add to the pot.1 Medium Yellow Onion
- While the onion cooks, dice the zucchini, peppers, and celery. Add each to the pot as you go, stirring often.3 Ribs Celery, 2 Medium Zucchini, 1 Green Pepper, 1 Red Pepper
- Dice the jalapeno (remove seeds if less heat is desired), add to the pot, and stir to combine.1 to 2 Jalapeno Peppers
Add Seasonings
- Stir in the minced garlic and cook for about 1 minute.2 tbsp Minced Garlic
- Add the chili powder, sugar, and salt, stirring until the vegetables are well coated.ΒΌ Cup Chili Powder, 2 tsp Sugar, 2 tsp Salt
- Continue cooking for about 3 minutes, stirring often to blend the flavors.
Add Tomatoes, Beans & Simmer
- Pour in the stewed tomatoes and tomato sauce, stirring to combine.2 Cans Stewed Tomatoes (Large 28 oz Can), 1 Can Tomato Sauce (15oz)
- Drain the pinto and black beans, then add them to the pot.2 Cans Pinto Beans (15oz), 2 Cans Black Beans (15 oz)
- Bring the chili to a gentle boil, stir well, and reduce the heat to low.
- Let the chili simmer uncovered for about 45 minutes, stirring occasionally and adjusting the heat as needed.
Options to Serve With:
- Serve in bowl and top with favorite toppings, including salt to taste.Oyster Crackers, Franks RedHot Sauce (or preferred hot sauce), Diced Green Onions, Vegan Sour Cream, Vegan Shredded Cheese
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FAQ'S FOR THIS VEGGIE BEAN CHILI RECIPE
1. Can I make this chili ahead of time?
Yes! This chili actually tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze this chili?
Absolutely. Let the chili cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
3. Can I adjust the spice level?
Yes! Remove the seeds from the jalapenos for a milder chili, or add extra jalapenos or chili powder if you like it spicier.
4. Can I use different beans or vegetables?
Definitely! Kidney beans, cannellini beans, or chickpeas work well. You can also swap in vegetables like carrots, corn, or squash depending on what you have on hand.
