This Veggie Chili is a go-to fav that I'll eat no matter what the weather is doing outside. This is a recipe we've recommended to those participating in A Prayer for Your Health 4-Day Challenge that has received great reviews. Once you prepare this a few times, you may be inspired to make modifications like adding some fresh or fire-roasted corn or even shredded carrots. Or substituting collard greens for kale, and so forth.
This chili recipe uses three kinds of beans: black beans, pinto beans, and kidney beans. However, if you only have two or even one of these types of beans on hand, that's completely fine.
You can certainly eat this veggie chili on its own, but I enjoy it with a dollop of short grain brown rice over a baked sweet potato or with a side of Oven-Baked Tortilla Chips for crunch. Other pairing options include quinoa and over a Russet potato.
I love eating the leftovers for lunch the next day. Also, this chili freezes well. So if you find that the pot is too much, just portion out chili into individual containers that you can freeze to then heat up later.
— Gigi
Veggie Chili
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegan
Ingredients
1 onion, diced
3 garlic cloves, minced
1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
1 ½ cups chopped mushrooms
1 bell pepper chopped
1 zucchini, chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1 28-oz. can of fire-roasted or regular diced tomatoes
1 15-oz. cans of black beans, drained
1 15-oz. can of kidney beans, drained
1 15-oz. can of pinto beans, drained
2 cups water or vegetable broth
2 cups chopped kale
Salt to taste
Toppings:
1 avocado, diced
¼ cup chopped fresh cilantro
Fresh-squeezed lime juice
Instructions
Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown. Add garlic, jalapeno, mushrooms, bell pepper and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water. Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
Add diced tomatoes and beans. Stir well. Add water or vegetable broth and increase heat to medium high until chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
Stir in chopped kale, cover, and turn off the heat. When kale wilts and is bright green, the chili is ready! Top with diced avocado, fresh chopped cilantro and lime juice just before serving.
Optional sides include brown or red rice, baked sweet potato, oven-baked tortilla chips, or quinoa.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
Keywords: veggie chili, pinto beans, black beans, kidney beans, mushrooms, bell pepper, kale, fire roasted tomatoes, vegan, daniel fast compliant, soy free, nut free, gluten free
Packed with daily devotionals, nutritional tips, journal prompts, and inspirational quotes, A Prayer for Your Health Journal will help you create a God-centered vision for your health. This journal provides practical tools and spiritual guidance to bring physical, mental, and spiritual health back into your life. It will inspire you to reset your body and energize your walk with God.
FREE #PFYH 4-Day Challenge
A Prayer for Your Health 4-Day Daniel Fast challenge will nudge you in the direction of taking those first steps from the rut of an unhealthy lifestyle to taking control of your health.
What you’ll get:
- Access to a private FB community
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A God-centered self-image (Day 1)
Breaking our addiction to food (Day 2)
Breaking generational cycles of poor health (Day 3)
The courage to take action (Day 4)
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Marie
This is the best chili ever, especially when our weather is more than chilly. It’s a quick recipe and so yummy.
★★★★★
Gigi & Sersie
Thank you, Marie! That's a huge endorsement. We're so glad it's a go-to meal for you. It is for me (Gigi) too. 🙂