Warm up with a hearty robust vegetable & bean chili that's packed with flavor! This easy recipe combines fresh veggies, black beans, and kidney beans simmered in aromatic spices for a comforting meal. Perfect for chilly evenings or meal prepping, this chili is both nutritious and satisfying. Want to make your own?
1 tablespoon olive oil
1 large onion, finely diced
3 cloves garlic, minced
1 bell pepper (red or yellow), chopped into bite-sized pieces
1 medium carrot, diced into small cubes
1 medium zucchini, diced
1 cup corn kernels (fresh or frozen will work)
1 can (15 oz) black beans, rinsed thoroughly and drained
1 can (15 oz) kidney beans, rinsed thoroughly and drained
1 can (15 oz) diced tomatoes with their juices
2 cups vegetable broth (low sodium recommended)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Avocado slices (for serving, optional)
![When making vegetable and bean chili, gather these items first: - 1 tablespoon olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 medium carrot, diced into small cubes - 1 medium zucchini, diced - 1 cup corn kernels (fresh or frozen will work) - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (15 oz) kidney beans, rinsed thoroughly and drained - 1 can (15 oz) diced tomatoes with their juices - 2 cups vegetable broth (low sodium recommended) - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving, optional) These ingredients create a rich, hearty dish that warms you up. You can change this recipe to fit your taste. Here are some ideas: - Add more beans, like pinto or cannellini beans. - Swap in different vegetables, such as spinach or sweet potatoes. - Mix in some hot peppers for a spicy kick. - Use different herbs, like oregano or thyme, for extra flavor. - Top with cheese or sour cream if you prefer. These options let you make the chili your own! This vegetable and bean chili is not only tasty but also healthy. Here’s a quick breakdown of its nutrition: - Calories: Around 250 per serving - Protein: About 12 grams - Carbohydrates: Roughly 40 grams - Fiber: Nearly 12 grams - Fat: Around 5 grams This chili is high in fiber and protein, making it a satisfying meal. You can enjoy it guilt-free! For the full recipe, check out the [Full Recipe]. First, heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add 1 large onion, finely diced. Cook the onion for about 5 minutes. It should turn soft and clear. Next, add 3 minced garlic cloves. Stir the garlic in for 1 to 2 minutes. It should smell great and turn light gold. Now, add in a chopped bell pepper, a diced carrot, and a diced zucchini. Cook these veggies for 5 to 7 minutes. Stir them often as they start to soften and brighten. Then, mix in 1 cup of corn kernels. Let them cook for an extra 3 minutes. This adds sweet flavor and color. Next, add 1 can each of black beans and kidney beans, both rinsed and drained. Then, pour in 1 can of diced tomatoes with their juices and 2 cups of vegetable broth. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir everything together well. Increase the heat until it boils. Once boiling, lower the heat to let it simmer. Keep it uncovered for about 30 minutes. Stir occasionally to avoid sticking. Taste and add salt and pepper as you like. Once thickened, remove it from the heat. Let it sit for a few minutes. This helps the flavors mix well. Now, ladle the chili into bowls. You can top each bowl with freshly chopped cilantro. If you want, add avocado slices for a creamy finish. Check out the Full Recipe for more details! To boost the flavor of your vegetable and bean chili, try these tips: - Use Fresh Herbs: Fresh cilantro or parsley adds a bright taste. - Add Citrus: A squeeze of lime or lemon brightens the dish. - Incorporate Spices: Experiment with chipotle powder for heat or oregano for depth. You can also let the chili sit for a few hours or overnight. This resting time lets the flavors meld and deepen. If your chili is too thick, add more vegetable broth. Start with a half cup and stir well. If it’s too thin, simmer it longer. This helps the liquid reduce and thicken. You can also mash some beans to make the chili creamier. Serve your chili with various toppings. Here are some ideas: - Sliced avocado for creaminess - Shredded cheese for a cheesy touch - Crème fraîche or sour cream for richness - Crispy tortilla chips for crunch Pair your chili with warm bread or cornbread on the side. It’s a great way to soak up every delicious drop. For the full recipe, check out the robust vegetable & bean chili. Enjoy your hearty comfort food delight! {{image_4}} If you want a vegan chili, this recipe is already perfect! All the ingredients are plant-based. For gluten-free versions, check your vegetable broth and spices. Most brands are safe, but read labels to be sure. You can switch to gluten-free grains like quinoa or rice as a side. Feel free to change up the beans or veggies. If you don’t have black beans, use pinto or cannellini beans. You can also mix in lentils for added protein. For vegetables, try adding sweet potatoes, spinach, or even kale. This adds flavor and nutrition to your dish. To make your chili spicy, add more chili powder or diced jalapeños. You can also use hot sauce for an extra kick. If you prefer mild flavors, reduce the chili powder and smoked paprika. This way, everyone can enjoy their bowl of chili. For the full recipe, check out the detailed instructions and ingredient list! To keep your vegetable and bean chili fresh, let it cool first. Once cool, store it in an airtight container. Place the container in the fridge. Your chili will stay good for about 3 to 5 days. If you want to enjoy it later, freezing is a great option. You can freeze your chili for up to 3 months. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as the chili will expand when frozen. Label the container with the date. This way, you will know when to use it. When you are ready to eat, thaw the chili in the fridge overnight. For quick reheating, use the microwave or the stove. If microwaving, heat in short bursts, stirring in between. On the stove, warm it over medium heat until it bubbles. Always check that it is hot all the way through before serving. Enjoy your hearty comfort food delight! For the full recipe, check out the detailed steps above. Yes, you can use canned beans. Canned beans save time and effort. Just rinse them well to remove excess sodium. For this chili, I recommend black beans and kidney beans. They add great texture and flavor. Vegetable bean chili lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. The flavors actually improve over time, making it even tastier! You can serve this chili with many sides. Try crispy tortilla chips for crunch. Warm bread or cornbread pairs well too. Add a dollop of sour cream or Greek yogurt for creaminess. Don't forget fresh avocado slices for extra flavor! Check the Full Recipe for more serving ideas. This blog post covered all you need for a great vegetable bean chili. We explored the ingredients, showing how to customize it and understand its nutrition. The step-by-step instructions guide you through cooking, while tips enhance its flavor. Variations help you adapt to different diets. Finally, we discussed storage methods and answered common questions. Cooking a tasty chili doesn't have to be hard. You now have tools to make it your own and enjoy it for days. Happy cooking!](https://goldendishy.com/wp-content/uploads/2025/06/710b1993-2890-4a51-b686-850c3b1d6686-300x300.webp)