There’s just something about a warm bowl of chili that wraps you in comfort, don’t you think? My Bean & Vegetable Chili is a delightful twist on the classic recipe, packed with flavor and nutrients that make it a staple in my kitchen. It’s hearty, satisfying, and so colorful with all those vibrant veggies! What I love most is how versatile it is; you can easily adjust the spices to suit your taste or add whatever veggies you have on hand. Trust me, this chili is perfect for a cozy night in or even as a meal prep hero for the busy week ahead. Plus, it’s vegan, so everyone can enjoy it! I can’t wait for you to try this recipe and feel that warmth on a chilly day!
Ingredients List
Here’s what you’ll need to whip up my delicious Bean & Vegetable Chili. Each ingredient plays a crucial role in bringing out that hearty flavor, so let’s get specific:
- 2 cups cooked kidney beans (drained and rinsed if canned)
- 2 cups cooked black beans (drained and rinsed if canned)
- 1 cup frozen corn (no need to thaw!)
- 1 bell pepper, chopped (any color you fancy!)
- 1 onion, chopped (a medium onion works great)
- 2 cloves garlic, minced (fresh is best for flavor!)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups vegetable broth (low-sodium preferred)
- 2 tablespoons chili powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste (I like to go generous with the pepper!)
How to Prepare Bean & Vegetable Chili
Now let’s dive into the heart of the matter—making this delicious Bean & Vegetable Chili! It’s a straightforward process that’ll fill your kitchen with mouthwatering aromas. Just follow these steps, and you’ll have a pot of goodness simmering in no time!
Step 1: Sauté the Vegetables
First things first, heat a large pot over medium heat. Once it’s nice and warm, toss in the chopped onion and bell pepper. Sauté them for about 5-7 minutes until they’re soft and the onion is translucent. This step is crucial because it builds that amazing flavor base for your chili!
Step 2: Add Garlic and Spices
Next, add the minced garlic to the pot and cook for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it brown—burnt garlic will ruin your chili! Then, sprinkle in the chili powder, cumin, and paprika, stirring well to coat the veggies in those wonderful spices. Give it about 30 seconds for the spices to bloom.
Step 3: Combine Ingredients
Now it’s time for the fun part! Pour in the diced tomatoes (with their juices), vegetable broth, cooked kidney beans, cooked black beans, and frozen corn. Stir everything together until well combined. This colorful mix is what makes this chili so hearty and delicious! Bring the mixture to a boil over high heat.
Step 4: Simmer the Chili
Once it’s boiling, reduce the heat to low and let it simmer for about 30 minutes. This allows all those flavors to meld beautifully! Stir occasionally, and keep an eye on it. The chili is done when it’s thickened slightly and the flavors have developed. Taste and adjust the seasoning with salt and pepper if needed. And just like that, you’re ready to serve up a warm, comforting bowl of chili!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have this delicious chili on the table in under an hour!
- Hearty and Filling: It’s packed with beans and veggies, making it a satisfying meal that’ll keep you full and happy.
- Packed with Nutrients: Loaded with fiber and protein, this chili is as nutritious as it is delicious—perfect for a healthy diet!
- Vegan-Friendly: Everyone can enjoy this dish, whether they’re vegan or just looking to incorporate more plant-based meals into their rotation.
- Customizable to Taste: Feel free to tweak the spices or add any extra veggies you have on hand; it’s a versatile recipe that adapts to your cravings!
Tips for Success
To make my Bean & Vegetable Chili truly shine, here are a few tips that I swear by! First off, don’t hesitate to adjust the spices according to your taste. If you like it spicier, throw in some chopped jalapeños or a dash of cayenne pepper. You can also play around with the chili powder—there are so many varieties out there, each bringing a unique flavor!
Using fresh ingredients will elevate your chili’s taste. Try to grab fresh bell peppers and onions, and if you can, use homemade vegetable broth for an extra layer of flavor. Also, don’t skip the sautéing step—it really enhances the overall depth of the dish.
When it comes to serving, I love adding a dollop of avocado or a sprinkle of fresh cilantro on top for a refreshing twist. Pair it with warm cornbread or over a bed of rice for a complete meal. And remember, this chili tastes even better the next day, so it’s perfect for meal prep! Enjoy every comforting bite!
Nutritional Information
Here’s the estimated nutritional breakdown for a serving of my Bean & Vegetable Chili (about 1 cup). Keep in mind, these values can vary depending on the specific ingredients you use:
- Calories: 250
- Fat: 5g
- Protein: 12g
- Carbohydrates: 42g
- Fiber: 12g
- Sugar: 3g
- Sodium: 400mg
This chili is not only delicious but also a nutritious option that fits perfectly into a healthy lifestyle. Enjoy knowing you’re fueling your body with wholesome ingredients!
FAQ Section
Can I use different beans?
Absolutely! One of the best things about my Bean & Vegetable Chili is its versatility. If you don’t have kidney or black beans on hand, you can easily substitute them with pinto beans, chickpeas, or even cannellini beans. Just make sure they’re cooked and drained if using canned beans. Mix and match your favorites to create a chili that suits your taste!
How can I make this chili spicier?
If you’re craving some heat in your chili, there are plenty of ways to spice things up! You can add chopped jalapeños when you sauté the vegetables for an extra kick. Alternatively, a dash of cayenne pepper or crushed red pepper flakes can really amp up the heat without overpowering the other flavors. Just start with a little and taste as you go—it’s easier to add more than to take it out!
Can I make this chili in advance?
Yes, yes, yes! My Bean & Vegetable Chili is perfect for making in advance. In fact, it tastes even better the next day as the flavors meld together beautifully. Just let it cool completely, then store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, reheat gently on the stove over low heat, adding a splash of vegetable broth if it’s too thick. You can also freeze leftovers for up to 2 months—just thaw in the fridge overnight before reheating. Enjoy the convenience of having a delicious meal ready to go!
Storage & Reheating Instructions
Storing my Bean & Vegetable Chili is super easy! Once it’s cooled down, transfer it to an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 5 days, which makes it a great option for meal prep! If you want to keep it longer, you can freeze the chili. Just make sure to use a freezer-safe container, leaving a little space at the top since it will expand when frozen. It can last up to 2 months in the freezer.
When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, you can warm it gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to get it to your desired consistency. You can also microwave it in a microwave-safe bowl, stirring halfway through. Enjoy your delicious chili just like it was freshly made!
Print
Bean & Vegetable Chili: 5 Reasons You’ll Love This Comfort Food
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and flavorful bean and vegetable chili.
Ingredients
- 2 cups kidney beans, cooked
- 2 cups black beans, cooked
- 1 cup corn, frozen
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
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