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–+ servings
Veggie & Bean Chili

Veggie & Bean Chili

Warm, hearty, and packed with fresh vegetables, hearty beans, tomatoes, and a medley of flavorful spices, this Veggie & Bean Chili is a delightful dish that's perfect for chilly days.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Print TRADITIONAL Recipe
Servings: 6 -8

INGREDIENTS

Options for Serving:

INSTRUCTIONS

Saute the Veggies

  • Drizzle a generous amount of olive oil in a 6 to 8 quart stockpot over medium heat.
    Drizzle Olive Oil
  • Dice the onion and add it to the pot.
    1 Medium Yellow Onion
  • As the onions are cooking, dice the celery, zucchini, and peppers, adding them to the pot as completed, and continue cooking and stirring often.
    4 Ribs Celery, 2 Medium Zucchini, 1 Green Pepper, 1 Red Pepper
  • Dice the jalapeno (and seed if desired to reduce heat), and stir well.
    1 to 2 Jalapeno Peppers

Add Seasonings

  • Add the minced garlic and stir well.
    2 tbsp Minced Garlic
  • Add the chili powder, sugar, and salt. Stir well.
    ¼ Cup Chili Powder, 2 tsp Sugar, 2 tsp Salt

Add Tomatoes & Beans

  • Add the stewed tomatoes and tomato sauce to the pot.
    2 Cans Stewed Tomatoes (Large 28 oz Can), 1 Can Tomato Sauce (15oz)
  • Drain the pinto and black beans and add them to the pot.
    1 to 2 Cans Pinto Beans (15oz), 1to 2 Cans Black Beans (15 oz)
  • Bring the chili to a slight boil, mix well, and then turn down the heat.

Simmer

  • Simmer the mixture for at least 30 minutes, up to 1 hour and 30 minutes, with an average of 1 hour, depending on the desired melding of flavors and softening of textures.
  • Stir and check the heat occasionally, adjusting 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