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–+ servings
Veggie Bean Chili

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Print TRADITIONAL Recipe
Servings: 8

INGREDIENTS

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.
    ¼ 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