Veg Bean Chilli Recipe Easy and Delicious Dinner Idea

If you’re craving a hearty, nutritious, and flavorful meal, look no further than this delightful veg bean chilli recipe. Perfect for chilly evenings or anytime you want a comforting bowl of goodness, this vegetarian chili combines the richness of beans with a medley of fresh vegetables and aromatic spices.

It’s not only a satisfying dish but also a fantastic way to pack in protein and fiber without any meat. Whether you’re a seasoned chili lover or exploring plant-based meals, this recipe offers a delicious balance of flavors that will leave you coming back for more.

What makes this veg bean chilli truly special is its versatility and ease. You can customize it to suit your taste preferences or dietary needs, and it’s an excellent meal prep option that tastes even better the next day.

Plus, it’s a crowd-pleaser for family dinners or potlucks. Ready to dive into a bowl of warmth and flavor?

Let’s get cooking!

Why You’ll Love This Recipe

This veg bean chilli recipe is a gem for several reasons. First, it’s incredibly nutritious, packed with protein-rich beans, fiber-filled vegetables, and wholesome spices.

It keeps you full and energized without the heaviness of meat-based dishes.

Second, it’s very easy to prepare, making it a perfect weekday dinner or a comforting weekend meal. The ingredients are simple and often pantry staples, so you can whip this up even on short notice.

Third, the recipe is highly adaptable. You can adjust the spice levels, swap vegetables based on availability, or make it vegan by skipping any optional dairy toppings.

Plus, it stores beautifully, so leftovers are a treat you can enjoy for days.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) chopped tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped (for garnish)
• Optional toppings: avocado slices, vegan sour cream, shredded cheese

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups
• Can opener
• Colander or sieve (for rinsing beans)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
3. Stir in the diced red and green bell peppers, carrots, and zucchini. Cook for 7-8 minutes until the vegetables start to soften.
4. Add the ground cumin, smoked paprika, chili powder, and dried oregano. Stir well to coat the vegetables with the spices and cook for 2 minutes to release their aromas.
5. Mix in the tomato paste, canned chopped tomatoes, and vegetable broth. Stir everything together and bring to a gentle simmer.
6. Add the kidney beans and black beans to the pot. Stir to combine all ingredients thoroughly.
7. Cover the pot partially and let the chili simmer on low heat for 25-30 minutes, stirring occasionally. This allows flavors to meld and the chili to thicken.
8. Season with salt and freshly ground black pepper to taste. Adjust chili powder if you prefer more heat.
9. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh coriander and your choice of optional toppings.

Tips & Variations

“For an extra smoky flavor, add a chipotle pepper in adobo sauce when adding your spices.”

Feel free to add other vegetables such as corn, sweet potatoes, or mushrooms for more variety and texture. If you want a creamier chili, stir in a splash of coconut milk or vegan sour cream just before serving.

To make this recipe gluten-free, just double-check your broth and spices to ensure they contain no hidden gluten. For a protein boost, you can add textured vegetable protein (TVP) or cooked quinoa.

If you prefer a slow cooker method, simply sauté the vegetables and spices first, then transfer everything to your slow cooker and cook on low for 6-8 hours. Check out more slow cooker ideas in the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This veg bean chilli is delicious served on its own, but you can elevate it with some tasty accompaniments. Try spooning it over a bed of fluffy rice, quinoa, or even creamy mashed potatoes for a comforting meal.

For added texture and freshness, top your bowl with diced avocado, fresh chopped coriander, and a squeeze of lime juice. If you’re not vegan, a dollop of sour cream or shredded cheese adds a lovely creaminess.

For a crunchy contrast, serve with tortilla chips or crusty bread. If you want to keep things light and fresh, a simple green salad with a zesty dressing pairs beautifully with the rich flavors of the chili.

Looking for more vegetarian and vegan dishes? Check out these favorite recipes for inspiration: Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, Vegetable Alfredo Recipes for Creamy, Healthy Dinners, and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

This veg bean chilli recipe is a fantastic addition to your recipe collection, offering a wholesome, flavorful, and comforting meal that everyone can enjoy. It’s perfect for busy weeknights, meal prepping, or feeding a crowd with minimal fuss.

The combination of colorful veggies, hearty beans, and warming spices creates a balanced and satisfying dish that feels indulgent yet nourishing.

Whether you’re a long-time vegetarian or simply looking to incorporate more plant-based meals into your diet, this chili is a versatile, budget-friendly option that won’t disappoint. Give it a try, and don’t forget to experiment with your favorite veggies and spices to make it your own.

Happy cooking!

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