Healthy Vegetarian Bean Chili
0.5protein
1starch
1vegetable
1condiment
Chili is the perfect cozy nutrient dense make ahead meal! This recipe is vegetarian but could easily be made for the meat eaters by including ground turkey or chicken. Short on time? Throw it all in the slow cooker for an even easier process!
1 1/2 cups chili
45 minutesIngredients
6 servings
- Yellow onion1/2 cup
- Garlic cloves, minced4 cloves
- Carrot, diced1/2 cup
- Celery1/2 cup
- Chili powder2 teaspoons
- Cumin2 teaspoons
- Cayenne powder1 teaspoon
- Black pepper1 teaspoon
- Salt2 teaspoons
- Diced tomatoes1 (28 ounce) can
- Yellow corn, drained1 (15 ounce) can
- Chickpeas1 (15 ounce) can
- Kidney beans, drained1 (15 ounce) can
- Tomato paste2 tablespoons
- Low sodium vegetable broth1 cup
- Olive oil2 teaspoons
Directions
- 1Place onion, garlic, carrots, and celery over medium heat in a large pot with olive oil. Cook until softened, about 5 minutes. Add chili powder, cumin, cayenne, black pepper, and salt and cook for one minute further. Add tomato paste and cook for 2 minutes while stirring, until tomato paste is darkened.
- 2Add vegetable broth to the pot and bring to a simmer while scraping the bottom. Add canned tomatoes and all remaining ingredients. Bring the chili to a low boil for 10 minutes, then simmer for 30+ minutes until thickened to preference.
- 3Serve the chili while hot with optional toppings like avocado slices, tortilla chips, or parsley.
