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Comforting Veggie Bean Chili

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An easy one-pot Comforting Veggie Bean Chili is just what the cold weather calls for! This old-fashioned stove-top soup is packed with fresh vegetables, canned beans, and tomatoes. Loaded with spices and herbs, this 100% plant-based healthy chili is perfect for dinner or a light meal any time of day! It's gluten-free, vegan, and allergy-free; made without oils or sugars!

Ingredients

Scale
  • 4 Celery Hearts (chopped)
  • 3 Whole Carrots (peeled and chopped)
  • 1 Red Bell Pepper (chopped
  • 1 1/2 Cup Button Mushrooms (chopped)
  • 1/2 of a Large Sweet Onion (finely chopped)
  • 2 Handfuls of Kale (torn into bite-sized pieces)
  • 1 15oz Can of Kidney Beans (No-Salt Added, rinsed and drained)
  • 1 15oz Can of Black Eyed Peas (No-Salt Added, rinsed and drained)
  • 2 14oz Cans of Fire Roasted Diced Tomatoes (No-Salt Added)
  • 1 TB Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Cinnamon
  • 1/4 Tsp Black Pepper
  • 2 TB Dried Parsley
  • 1 TB Dried Cilantro

Instructions

  1. Prepare all the raw fresh veggies (washed, chopped, etc.), except the kale, before heating a large soup pot on the stove over high heat (no oil required). Once the pot is hot add the veggies (carrots, celery, onion, mushrooms, and bell pepper) and dry saute for about 5 minutes stirring frequently.
  2. Add in the spices, dried herbs, two cans of tomatoes, and drained beans.
  3. Fill an empty tomato can with fresh water and add the water to the soup pot.
  4. Bring the chili to a boil, then cover the pot, and reduce the heat to low for about 45 minutes. Stir occasionally. During the last 10 minutes add in the kale.
  5. Remove from heat and let it cool slightly before serving.

Notes

  • Adjust seasonings to taste. You can use fresh herbs as well, but add them in when you add the kale.
  • You can't mess chili up, so eyeballing the amounts of ingredients is A-OK!

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