Veggie Bean Chili
This recipe is hearty and healthy. Delicious whether you’re vegetarian, vegan, gluten-free, or a meat-lover, it’s sure to win you over. The chili is loaded with beans and veggies, plus spices to heat things up. Feeling adventurous? You can up the amount of cayenne pepper or mix in some fresh diced jalapenos. I personally added some Jamaican Jerk seasoning. Top your chili with any combination of sour cream, Greek yogurt, scallions, fresh cilantro, diced avocado or shredded cheese (plant-based). You can also bulk it up with some cooked quinoa or brown rice. Then enjoy some now and freeze some for later.
Ingredients (for bulk, split in half the measurements to make less)
* 5 tablespoons olive oil
* 2 onions, diced
* 9 mini bell peppers, cored and diced
* 6 cloves garlic, minced
* 2 teaspoons cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon chili powder (I’m using Jamaican Jerk Seasoning)
* Salt
* Freshly ground black pepper
* 2 cans kidney beans, rinsed and drained
* 2 cans black beans, rinsed and drained
* 1 can of peas
* 1 can of chili beans mix
* 2 cans tomato paste/sauce
* 1/2 Cup Of Each: Carrots, Celery, Mushrooms, Green Beans, Broccoli
Directions:
1. In a large stock pot, heat oil over medium heat. Add onions, peppers, garlic, stirring frequently, until softened, 5 minutes.
2. Next add all of the veggies, cumin, cayenne, and chili powder, and season with salt and pepper or any other seasonings of choice. Stir together and cook until soft, 3 to 4 minutes.
3. Mix in all the beans and peas. Bring mixture to a boil, then lower heat and simmer for 30 minutes, stirring occasionally. Taste and season with additional salt and pepper or seasoning of choice, if necessary. (I also like to add in plant-based cheese to melt within the chili). Once done, Serve with desired toppings. Leftovers will keep in the fridge for about a week or in the freezer for a couple months.
I hope you love this recipe as much as we did!!
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