![- 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), chopped - 1 medium carrot, diced - 1 medium zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving (optional) I love using fresh ingredients in my vegetable and bean chili. First, I heat olive oil in a large pot. I add diced onion and minced garlic to create a flavorful base. The sweet smell fills my kitchen as I sauté them. Next, I toss in chopped bell pepper, carrot, and zucchini. These veggies bring color and texture to the dish. Beans are the stars of this chili. I use black beans and kidney beans for protein and fiber. They make the chili hearty and filling. I also add corn and diced tomatoes. They add sweetness and acidity, balancing the flavors. For spices, I rely on chili powder, cumin, and smoked paprika. These spices give the chili a warm kick and depth. I always taste as I cook, adjusting salt and pepper to enhance the flavor. This blend of fresh vegetables and beans creates a delicious chili. It warms you up and fills your belly. Check out the Full Recipe for more details on how to make this hearty dish! Start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 large diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 3 minced garlic cloves. Cook this for another 1-2 minutes until you smell the garlic. Now, let’s add the chopped vegetables. Put in 1 chopped bell pepper, 1 diced carrot, and 1 diced zucchini. Cook these for about 5-7 minutes. Stir occasionally until the veggies begin to soften. Once the base is ready, it’s time to mix in some heartiness. Add in 1 cup of corn kernels, whether fresh or frozen. Cook this for another 3 minutes to warm the corn. Now, let’s bring in the beans. Mix in 1 can of black beans and 1 can of kidney beans, both rinsed and drained. Then, add 1 can of diced tomatoes with their juice. Pour in 2 cups of vegetable broth. Stir everything well to combine. Bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to low. Let it simmer uncovered for about 30 minutes. Stir occasionally to keep it from sticking. Now, it’s time to season. Add salt and pepper to taste. This helps enhance the flavors. After it thickens a bit, turn off the heat. Let it sit for a few minutes to let the flavors blend better. You can find the Full Recipe for exact measures and steps. Enjoy your delicious Vegetable and Bean Chili! To get the right texture in your vegetable and bean chili, pay attention to the simmering time. I suggest letting it simmer for about 30 minutes. This helps the flavors blend well. If you want a thicker chili, let it simmer longer. The longer it cooks, the more it thickens. If it gets too thick, add a splash of vegetable broth to adjust the thickness. Spice adjustments can really make your chili pop. Start with the basic spices, but don’t be afraid to add more chili powder or cumin to suit your taste. You can also try adding a dash of cayenne for some heat. Fresh herbs can add brightness. I love adding fresh cilantro right before serving. You can also use parsley or green onions for a different flavor. These small changes can elevate your chili from good to great! For the full recipe, check out the [Full Recipe]. {{image_2}} You can mix and match beans and veggies for fun flavors. Try different beans like pinto or cannellini. Each bean brings its own taste and texture. Seasonal vegetables add freshness. In summer, use zucchini and bell peppers. In winter, try carrots and sweet potatoes. This keeps your chili exciting all year round. You can control the heat in your chili by choosing the right peppers. For mild spice, use a sweet bell pepper. If you like heat, add jalapeños or serranos. You can also boost flavor with extra spices. Cumin and smoked paprika add depth. Try a pinch of cayenne for more kick. Adjust to your taste, and enjoy the adventure of flavors! For the complete recipe, see the Full Recipe above. After enjoying your Vegetable and Bean Chili, store any leftovers properly. First, let the chili cool to room temperature. Then, transfer it to an airtight container. Place it in the refrigerator. The chili can last for about 3 to 4 days this way. If you want to keep it longer, consider freezing. Use freezer-safe bags or containers. This method helps keep the chili fresh for up to 3 months. Make sure to label the containers with the date. That way, you won't forget how long it's been stored. Reheating your chili can be simple and quick. The best method is using the stove. Pour the chili into a pot, and heat over medium heat. Stir often to prevent sticking. This way, the chili warms evenly. You can also use the microwave. Place the chili in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes, stirring halfway through. This method is easy but can make the chili unevenly hot. To keep the flavor, add a splash of vegetable broth when reheating. This helps keep the chili moist and tasty. You can enjoy your Vegetable and Bean Chili again, just as delicious as the first time! For the full recipe, check the earlier section. Vegetable and bean chili can last in the fridge for about 4 to 5 days. To store it well, place it in an airtight container. This keeps the chili fresh and safe to eat. Make sure it cools down before sealing it. Always check for any off smells or colors before eating leftovers. Yes, you can easily make this chili in advance. It is perfect for meal prep. Make a large batch and store it in the fridge or freezer. To save time, chop the veggies and cook them a day before. This way, you can just mix everything and heat it when you are ready. Vegetable and bean chili is a healthy dish. It is high in fiber and protein, thanks to the beans. Beans help with digestion and keep you full. The veggies add vitamins and minerals, making it a colorful and nutritious meal. Plus, it has low fat, which is good for your heart. This chili is a great option for a healthy diet. For the full recipe, you can check the details above. This article shared how to make a delicious vegetable and bean chili. You learned about key ingredients like fresh veggies, beans, and spices. I walked you through each step, from preparing the base to simmering the chili for great flavor. We covered tips to perfect texture and enhance taste, plus variations to try. Finally, I offered storage tips to keep your chili fresh. Now, it's time to enjoy your tasty creation. Have fun experimenting with flavors!](https://mycookingcast.com/wp-content/uploads/2025/06/710b1993-2890-4a51-b686-850c3b1d6686-768x768.webp)
Are you ready for a bowl of warmth and goodness? My Vegetable and Bean Chili packs a punch with fresh veggies and hearty beans. This dish is simple to make and loaded with flavor. I’ll guide you through each step, share fantastic tips, and even show you how to mix things up for a perfect meal. Let’s dive into this delicious, cozy recipe that you and your loved ones will enjoy!
Ingredients
List of Key Ingredients
– 1 tablespoon olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 bell pepper (red or yellow), chopped
– 1 medium carrot, diced
– 1 medium zucchini, diced
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (15 oz) diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
– Avocado slices for serving (optional)
I love using fresh ingredients in my vegetable and bean chili. First, I heat olive oil in a large pot. I add diced onion and minced garlic to create a flavorful base. The sweet smell fills my kitchen as I sauté them. Next, I toss in chopped bell pepper, carrot, and zucchini. These veggies bring color and texture to the dish.
Beans are the stars of this chili. I use black beans and kidney beans for protein and fiber. They make the chili hearty and filling. I also add corn and diced tomatoes. They add sweetness and acidity, balancing the flavors.
For spices, I rely on chili powder, cumin, and smoked paprika. These spices give the chili a warm kick and depth. I always taste as I cook, adjusting salt and pepper to enhance the flavor.
This blend of fresh vegetables and beans creates a delicious chili. It warms you up and fills your belly. Check out the Full Recipe for more details on how to make this hearty dish!
Step-by-Step Instructions
Prepare the Base
Start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 large diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 3 minced garlic cloves. Cook this for another 1-2 minutes until you smell the garlic.
Now, let’s add the chopped vegetables. Put in 1 chopped bell pepper, 1 diced carrot, and 1 diced zucchini. Cook these for about 5-7 minutes. Stir occasionally until the veggies begin to soften.
Combine Main Ingredients
Once the base is ready, it’s time to mix in some heartiness. Add in 1 cup of corn kernels, whether fresh or frozen. Cook this for another 3 minutes to warm the corn.
Now, let’s bring in the beans. Mix in 1 can of black beans and 1 can of kidney beans, both rinsed and drained. Then, add 1 can of diced tomatoes with their juice. Pour in 2 cups of vegetable broth. Stir everything well to combine.
Simmering the Chili
Bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to low. Let it simmer uncovered for about 30 minutes. Stir occasionally to keep it from sticking.
Now, it’s time to season. Add salt and pepper to taste. This helps enhance the flavors. After it thickens a bit, turn off the heat. Let it sit for a few minutes to let the flavors blend better.
You can find the Full Recipe for exact measures and steps. Enjoy your delicious Vegetable and Bean Chili!
Tips & Tricks
Perfecting the Texture
To get the right texture in your vegetable and bean chili, pay attention to the simmering time. I suggest letting it simmer for about 30 minutes. This helps the flavors blend well. If you want a thicker chili, let it simmer longer. The longer it cooks, the more it thickens. If it gets too thick, add a splash of vegetable broth to adjust the thickness.
Enhancing Flavor
Spice adjustments can really make your chili pop. Start with the basic spices, but don’t be afraid to add more chili powder or cumin to suit your taste. You can also try adding a dash of cayenne for some heat. Fresh herbs can add brightness. I love adding fresh cilantro right before serving. You can also use parsley or green onions for a different flavor. These small changes can elevate your chili from good to great!
For the full recipe, check out the [Full Recipe].
Variations
Bean and Vegetable Combinations
You can mix and match beans and veggies for fun flavors. Try different beans like pinto or cannellini. Each bean brings its own taste and texture.
Seasonal vegetables add freshness. In summer, use zucchini and bell peppers. In winter, try carrots and sweet potatoes. This keeps your chili exciting all year round.
Spice Levels
You can control the heat in your chili by choosing the right peppers. For mild spice, use a sweet bell pepper. If you like heat, add jalapeños or serranos.
You can also boost flavor with extra spices. Cumin and smoked paprika add depth. Try a pinch of cayenne for more kick. Adjust to your taste, and enjoy the adventure of flavors!
For the complete recipe, see the Full Recipe above.
Storage Info
Storing Leftovers
After enjoying your Vegetable and Bean Chili, store any leftovers properly. First, let the chili cool to room temperature. Then, transfer it to an airtight container. Place it in the refrigerator. The chili can last for about 3 to 4 days this way.
If you want to keep it longer, consider freezing. Use freezer-safe bags or containers. This method helps keep the chili fresh for up to 3 months. Make sure to label the containers with the date. That way, you won’t forget how long it’s been stored.
Reheating the Chili
Reheating your chili can be simple and quick. The best method is using the stove. Pour the chili into a pot, and heat over medium heat. Stir often to prevent sticking. This way, the chili warms evenly.
You can also use the microwave. Place the chili in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes, stirring halfway through. This method is easy but can make the chili unevenly hot.
To keep the flavor, add a splash of vegetable broth when reheating. This helps keep the chili moist and tasty. You can enjoy your Vegetable and Bean Chili again, just as delicious as the first time! For the full recipe, check the earlier section.
FAQs
How long does Vegetable and Bean Chili last in the fridge?
Vegetable and bean chili can last in the fridge for about 4 to 5 days. To store it well, place it in an airtight container. This keeps the chili fresh and safe to eat. Make sure it cools down before sealing it. Always check for any off smells or colors before eating leftovers.
Can I make this chili in advance?
Yes, you can easily make this chili in advance. It is perfect for meal prep. Make a large batch and store it in the fridge or freezer. To save time, chop the veggies and cook them a day before. This way, you can just mix everything and heat it when you are ready.
What are the nutritional benefits of Vegetable and Bean Chili?
Vegetable and bean chili is a healthy dish. It is high in fiber and protein, thanks to the beans. Beans help with digestion and keep you full. The veggies add vitamins and minerals, making it a colorful and nutritious meal. Plus, it has low fat, which is good for your heart. This chili is a great option for a healthy diet. For the full recipe, you can check the details above.
This article shared how to make a delicious vegetable and bean chili. You learned about key ingredients like fresh veggies, beans, and spices. I walked you through each step, from preparing the base to simmering the chili for great flavor. We covered tips to perfect texture and enhance taste, plus variations to try. Finally, I offered storage tips to keep your chili fresh.
Now, it’s time to enjoy your tasty creation. Have fun experimenting with flavors!
![- 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), chopped - 1 medium carrot, diced - 1 medium zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving (optional) I love using fresh ingredients in my vegetable and bean chili. First, I heat olive oil in a large pot. I add diced onion and minced garlic to create a flavorful base. The sweet smell fills my kitchen as I sauté them. Next, I toss in chopped bell pepper, carrot, and zucchini. These veggies bring color and texture to the dish. Beans are the stars of this chili. I use black beans and kidney beans for protein and fiber. They make the chili hearty and filling. I also add corn and diced tomatoes. They add sweetness and acidity, balancing the flavors. For spices, I rely on chili powder, cumin, and smoked paprika. These spices give the chili a warm kick and depth. I always taste as I cook, adjusting salt and pepper to enhance the flavor. This blend of fresh vegetables and beans creates a delicious chili. It warms you up and fills your belly. Check out the Full Recipe for more details on how to make this hearty dish! Start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 large diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 3 minced garlic cloves. Cook this for another 1-2 minutes until you smell the garlic. Now, let’s add the chopped vegetables. Put in 1 chopped bell pepper, 1 diced carrot, and 1 diced zucchini. Cook these for about 5-7 minutes. Stir occasionally until the veggies begin to soften. Once the base is ready, it’s time to mix in some heartiness. Add in 1 cup of corn kernels, whether fresh or frozen. Cook this for another 3 minutes to warm the corn. Now, let’s bring in the beans. Mix in 1 can of black beans and 1 can of kidney beans, both rinsed and drained. Then, add 1 can of diced tomatoes with their juice. Pour in 2 cups of vegetable broth. Stir everything well to combine. Bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to low. Let it simmer uncovered for about 30 minutes. Stir occasionally to keep it from sticking. Now, it’s time to season. Add salt and pepper to taste. This helps enhance the flavors. After it thickens a bit, turn off the heat. Let it sit for a few minutes to let the flavors blend better. You can find the Full Recipe for exact measures and steps. Enjoy your delicious Vegetable and Bean Chili! To get the right texture in your vegetable and bean chili, pay attention to the simmering time. I suggest letting it simmer for about 30 minutes. This helps the flavors blend well. If you want a thicker chili, let it simmer longer. The longer it cooks, the more it thickens. If it gets too thick, add a splash of vegetable broth to adjust the thickness. Spice adjustments can really make your chili pop. Start with the basic spices, but don’t be afraid to add more chili powder or cumin to suit your taste. You can also try adding a dash of cayenne for some heat. Fresh herbs can add brightness. I love adding fresh cilantro right before serving. You can also use parsley or green onions for a different flavor. These small changes can elevate your chili from good to great! For the full recipe, check out the [Full Recipe]. {{image_2}} You can mix and match beans and veggies for fun flavors. Try different beans like pinto or cannellini. Each bean brings its own taste and texture. Seasonal vegetables add freshness. In summer, use zucchini and bell peppers. In winter, try carrots and sweet potatoes. This keeps your chili exciting all year round. You can control the heat in your chili by choosing the right peppers. For mild spice, use a sweet bell pepper. If you like heat, add jalapeños or serranos. You can also boost flavor with extra spices. Cumin and smoked paprika add depth. Try a pinch of cayenne for more kick. Adjust to your taste, and enjoy the adventure of flavors! For the complete recipe, see the Full Recipe above. After enjoying your Vegetable and Bean Chili, store any leftovers properly. First, let the chili cool to room temperature. Then, transfer it to an airtight container. Place it in the refrigerator. The chili can last for about 3 to 4 days this way. If you want to keep it longer, consider freezing. Use freezer-safe bags or containers. This method helps keep the chili fresh for up to 3 months. Make sure to label the containers with the date. That way, you won't forget how long it's been stored. Reheating your chili can be simple and quick. The best method is using the stove. Pour the chili into a pot, and heat over medium heat. Stir often to prevent sticking. This way, the chili warms evenly. You can also use the microwave. Place the chili in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes, stirring halfway through. This method is easy but can make the chili unevenly hot. To keep the flavor, add a splash of vegetable broth when reheating. This helps keep the chili moist and tasty. You can enjoy your Vegetable and Bean Chili again, just as delicious as the first time! For the full recipe, check the earlier section. Vegetable and bean chili can last in the fridge for about 4 to 5 days. To store it well, place it in an airtight container. This keeps the chili fresh and safe to eat. Make sure it cools down before sealing it. Always check for any off smells or colors before eating leftovers. Yes, you can easily make this chili in advance. It is perfect for meal prep. Make a large batch and store it in the fridge or freezer. To save time, chop the veggies and cook them a day before. This way, you can just mix everything and heat it when you are ready. Vegetable and bean chili is a healthy dish. It is high in fiber and protein, thanks to the beans. Beans help with digestion and keep you full. The veggies add vitamins and minerals, making it a colorful and nutritious meal. Plus, it has low fat, which is good for your heart. This chili is a great option for a healthy diet. For the full recipe, you can check the details above. This article shared how to make a delicious vegetable and bean chili. You learned about key ingredients like fresh veggies, beans, and spices. I walked you through each step, from preparing the base to simmering the chili for great flavor. We covered tips to perfect texture and enhance taste, plus variations to try. Finally, I offered storage tips to keep your chili fresh. Now, it's time to enjoy your tasty creation. Have fun experimenting with flavors!](https://mycookingcast.com/wp-content/uploads/2025/06/710b1993-2890-4a51-b686-850c3b1d6686-250x250.webp)
