Veggie Chili
This hearty veggie chili combines three beans, colorful vegetables, and smoky spices in one pot. Vegan, oil-free, and ready in about 40 minutes.
Servings: 6
Calories: 356kcal
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 mushrooms, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 Tablespoons chili powder
- 1 Tablespoons ground cumin
- 1 28- oz. can of fire-roasted or regular diced tomatoes (with their juices)
- 1 15- oz. can of black beans, drained
- 1 15- oz. can of kidney beans, drained
- 1 15- oz. can of pinto beans, drained
- 2 cups water or low-sodium vegetable broth
- 2 cups kale, finely chopped
- 1 cup frozen corn (optional)
- 1 to 2 Tablespoons Simple Homemade Date Syrup
- Salt to taste
Optional toppings
- 1 avocado diced
- ¼ cup chopped fresh cilantro
- Fresh-squeezed lime juice
- Cashew sour cream
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 with their juices, drained beans, and water or vegetable broth. Stir well to incorporate.
- Increase heat to medium-high until the chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
- Stir in chopped kale, frozen corn (if using), and homemade date syrup, cover, and turn off the heat. When the kale wilts and is bright green, the chili is ready!
- Add your favorite toppings and enjoy!
Notes
Toppings and Serving Suggestions:
- Lime and cilantro brighten the finished chili, while a dollop of cashew sour cream or sliced avocado (or homemade guacamole) provides a creamy contrast.
- This veggie chili pairs beautifully with brown or red rice, quinoa, air fryer smashed potatoes, air fryer plantains, or a baked sweet potato.
- Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.
Nutrition
Calories: 356kcal | Carbohydrates: 62g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 998mg | Potassium: 1250mg | Fiber: 20g | Sugar: 11g | Vitamin A: 2846IU | Vitamin C: 56mg | Calcium: 184mg | Iron: 6mg
