Vegetable Bean Chili

“A hearty, plant-based chili packed with protein, fiber, vitamins, and phytonutrients. Perfect for a comforting and nourishing meal!”

This Vegetable Bean Chili is a nutrient-dense, easy-to-make dish that provides a great source of plant-based protein and fiber. Adding beans and legumes to your diet has been shown to reduce the risk of heart disease, diabetes, and certain cancers. Serve this chili with quinoa or brown rice and pair it with a leafy green salad for a balanced meal.

Base Ingredients

• 1 1/2 cups water

• 1 tbsp avocado oil

• 1/2 large onion, finely chopped

• 2 stalks celery, finely chopped

• 1 large carrot, finely chopped

• 6 garlic cloves, minced

• 1 green bell pepper, finely chopped

• 1 can (15 oz) chopped and crushed tomatoes

• 1 can (15 oz) black beans, undrained

• 1 can (15 oz) great northern beans, undrained

• 1 can (15 oz) red beans, undrained

• 1 tsp cumin seeds

• 2 tbsp chili powder

Optional Toppings

• Minced green onions

• Shredded Parmesan cheese

• Fresh cilantro

• Sliced avocado

• Diced jalapeños

Adding the Beans

1. Stir in the black beans, great northern beans, and red beans (undrained).

2. Cover loosely and let simmer for 15 minutes.

3. Season with salt and pepper to taste.

 Serving

• Ladle the chili into bowls and top with your choice of green onions, shredded Parmesan cheese, cilantro, avocado, or diced jalapeños.
• Serve with quinoa or brown rice and enjoy!

Beans are packed with plant-based protein, fiber, and essential nutrients like iron and magnesium. Their high fiber content helps regulate blood sugar and supports heart health, making this chili both delicious and beneficial.

• For extra heat, add 1/2 tsp cayenne pepper or more diced jalapeños.
• Want a smoky flavor? Add 1 tsp smoked paprika or chipotle powder.
• Blend a portion of the chili for a thicker consistency.
• Swap out beans for lentils or add corn for a different texture.

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