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A classic, comforting chili made from scratch with dried kidney and black beans, fresh corn, and colorful bell peppers. This vegan version is simmered in a rich, spiced fresh tomato base for a satisfying and wholesome one-pot meal.
For 4 servings
Soak and cook the beans
Sauté the vegetables
Build the chili base
A classic, comforting chili made from scratch with dried kidney and black beans, fresh corn, and colorful bell peppers. This vegan version is simmered in a rich, spiced fresh tomato base for a satisfying and wholesome one-pot meal.
This american recipe takes 80 minutes to prepare and yields 4 servings. At 291.7 calories per serving with 11.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the chili
Season and serve
Stir in 1 cup of cooked quinoa or 200g of crumbled firm tofu during the last 10 minutes of simmering for an extra protein boost.
If short on time, use 2 cans (15 oz each) of beans (rinsed) and 1 can (28 oz) of diced tomatoes. Reduce the simmering time to 20 minutes.
Add 1-2 finely chopped jalapeños or a pinch of cayenne pepper along with the garlic for a fiery kick.
Add 2 cups of chopped kale or spinach during the last 5 minutes of cooking for added greens and nutrients.
The combination of kidney beans, black beans, and vegetables provides a high amount of dietary fiber, which supports digestive health and helps maintain stable blood sugar levels.
Beans are a fantastic source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Tomatoes, bell peppers, and spices like paprika and chili powder are loaded with antioxidants like lycopene and vitamin C, which help combat cellular damage.
Yes, this chili is very healthy. It's packed with plant-based protein and fiber from the beans, and rich in vitamins and antioxidants from the fresh vegetables and spices. Making it from scratch with dried beans and no broth significantly reduces the sodium content.
One cup of this homemade bean and vegetable chili contains approximately 350-400 calories, primarily from the beans, vegetables, and olive oil.
Absolutely. After sautéing the vegetables and spices on the stovetop (steps 2 & 3), transfer everything to a slow cooker. Add the cooked beans and water, and cook on low for 6-8 hours or on high for 3-4 hours.
Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
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