Very Veggie Bean Chili
Smoky, earthy, and hearty flavors are bursting in this one-pot Very Veggie Bean Chili that’s loaded with veggies and hearty enough for the biggest football fans…meat-free!
Plant-based, Vegan, Gluten Free, Grain Free, Nut Free, Dairy Free
When I think of winter weekends, when it’s snowing out, and football is on, chili comes to mind. It’s just one of those foods it has to be cold out to eat. At least, it’s one of those foods I only eat when it’s cold out. So it’s perfectly fitting that it’s been frigid and snowy on the east coast!
We were hit with a big snowstorm, so in addition to my classic veggie soup and SunButter cookies (duh!), I got busy with CHILI…
I’ve shared my basic take on my mom’s chili recipe (featured in Men’s Fitness), but as I’ve become more culinary adept, I’ve started changing it and wanted to share an updated version (even though the original is totalllyyy delish)! This recipe adds tons more veggies to bulk it up for next to no calories and more depth of flavor so your taste buds do a happy dance with each bite!
Unique Ingredients in this Veggie Bean Chili:
Different from my traditional Vegan Chili, I used two unique ingredients in this version…
Unsweetened cocoa powder: provides earthiness to an otherwise standard chili recipe.
Balsamic vinegar: adds tanginess that truly delicious chili has. It’s an additional layer of flavor and acid that most chili recipes skip.
Tons of chopped veggies: the more veggies you eat, the more vitamins and minerals you’re consuming, which is especially important during cold and flu season. Meaty mushrooms contribute the umami flavor chili lovers love!
[Tweet “So many veggies…in so little time! Get the recipe for this Very Veggie #vegan + #glutenfree Bean Chili”]
Why Vegan Chili?
When I can, I try to add more plant-based meals into our meal rotation. As much as I love my turkey chili, this recipe is just as delicious and satisfying.
Plus, you can probably make it without a big trip to the grocery store. It’s made with tons of pantry staples, like canned tomatoes and beans.
I promise meat lovers that they really won’t miss the meat much with this one.
How to Serve Chili
As a food blogger I’ve learned that people have very specific ways they like to enjoy chili. My advice: YOU DO YOU.
Here are some favorites:
- Over cornbread
- Over rice
- Over shredded lettuce (like a taco salad, but a chili salad)
- In a wrap like a burrito
- By the spoonful!
My new and improved Very Veggie Bean Chili is…
- Vegan (egg free, dairy free)
- Gluten Free
- Grain Free
- Ready to eat in just over 30 minutes
- Bursting with smoky, earthy, and hearty flavors
- SUPER BOWL appropriate!
Ingredients
- 1 tablespoon good quality extra virgin olive oil
- 1 garlic clove, finely minced
- 1 cup chopped yellow onion
- 3/4 cup bell pepper, chopped
- 1 cup chopped baby portobello mushrooms
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 2 15 oz cans fire roasted tomatoes (optional: with chiles)
- 1 cup crushed canned tomatoes
- 1 tablespoon balsamic vinegar
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- Optional: 1/4 cup cilantro, chopped for serving; hot sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon red chili flakes, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1 teaspoon unsweetened cocoa powder
Instructions
- In a large saute pan over medium-high heat, warm olive oil with garlic. Once fragrant, about 1-2 minutes, add onions. Cook for another 2 minutes, until fragrant.
- Add bell pepper and mushrooms and continue to sauté until they just begin to soften, about 3-5 minutes.
- Add corn and spices to the saucepan and mix to combine.
- Add fire roasted tomatoes, crushed canned tomatoes, and balsamic vinegar. Bring mixture to a boil, then reduce to a simmer over low heat. Add beans.
- Allow chili to simmer for at least 25 minutes.
- Serve over salad, brown rice, corn muffins, etc. If not serving immediately, cover and let thicken. Once cooled, chili can be stored in the refrigerator for 1 week or frozen for up to 3 months.
Don’t Forget to PIN IT…
XO
On the stove right now!!
Me too! I just re-made the recipe for a potluck tonight! I hope you enjoy it 🙂
I had some shredded butternut squash that I didn’t know what to do with left over from another recipe, as well as some other root vegetables, and I added them to this recipe, and it was great!
Yum! That sounds delish 🙂
This is my kind of chili!!! Perfect for our snow storm! 30 inches here!