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A rich, smoky vegan chili packed with black beans, corn, and zucchini. This comforting one-pot meal is both hearty and healthy, coming together in under an hour for a perfect weeknight dinner.
For 4 servings
Sauté the vegetables
Bloom the spices
Simmer the chili
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A rich, smoky vegan chili packed with black beans, corn, and zucchini. This comforting one-pot meal is both hearty and healthy, coming together in under an hour for a perfect weeknight dinner.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 465.54 calories per serving with 25.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Serve
Add one or two chopped jalapeños with the onion, or stir in a teaspoon of chipotle powder with the other spices for a smoky heat.
Stir in 1 cup of cooked quinoa or 1/2 cup of rehydrated textured vegetable protein (TVP) during the last 10 minutes of simmering.
Reduce the chili powder to 1 tablespoon and ensure it's a mild variety. Serve with kid-favorite toppings like vegan shredded cheese.
Use a bag of frozen pre-chopped onions and peppers to cut down on prep time. Simmer for the minimum 20 minutes.
Black beans and vegetables provide a high amount of dietary fiber, which is crucial for digestive health, blood sugar regulation, and maintaining a healthy weight.
This chili offers a substantial amount of protein from black beans, supporting muscle repair and providing sustained energy without any cholesterol.
Tomatoes, bell peppers, onions, and spices are rich in antioxidants like lycopene and vitamin C, which help protect your cells from damage.
Yes, this chili is very healthy. It's packed with plant-based protein and fiber from the beans and vegetables, which supports digestion and keeps you full. It's also low in saturated fat and cholesterol-free.
One serving of this chili contains approximately 350-370 calories, making it a satisfying and nutritious meal. The calories come mainly from the beans, vegetables, and a small amount of olive oil.
Absolutely! Kidney beans, pinto beans, or a mix of all three would work wonderfully in this recipe. Just keep the total quantity of beans the same.
The easiest way is to mash about 1/2 to 1 cup of the beans before adding them to the pot. Alternatively, you can simmer the chili uncovered for the last 10 minutes to allow some liquid to evaporate.
