Vegetable Bean Chili
Cut all the vegetables in 1/4-inch pieces. Adjust the amount of chili powder for your taste and for heat. I make my own non-spicy chili powder. Prep onion, carrots and celery to start. Prep the rest while it cooks. - Jenny Jones
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 5-6 servings
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 1 clove garlic, crushed
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cups chicken or vegetable stock
- 1/2 cup diced zucchini
- 1/2 cup diced bell pepper (I use yellow)
- 14 1/2 ounce can petite diced tomatoes in juice
- 2 teaspoons chili powder
- 1/2 teaspoon salt + pepper to taste
- 1 cup fresh spinach, coarsely chopped (1 ounce)
- 15-ounce can red kidney beans, drained & rinsed
- 15-ounce can black beans, drained & rinsed
- 1/4 cup water or stock + 2 teaspoons flour
Instructions:
- Heat oil over med-high heat and sauté onion and garlic for 1 minute.
- Add carrots, celery, and stock. Bring to a boil, cover, reduce heat and cook for 5 minutes.
- Add zucchini, bell pepper, tomatoes with the juice, chili powder, salt & pepper. Bring to a boil, cover, reduce heat and cook for 5 minutes.
- Add spinach and beans. Bring to a boil and cook UNCOVERED, stirring occasionally, for 2 minutes.
- Whisk together water (or stock) and flour and stir into the chili. Cook uncovered another 3 minutes.
More: There's more on this recipe in my blog. Click here.
Note: Want My Homemade (not spicy) Chili Powder Recipe? Click here.
Thank You Jenny!! Very healthy! I used to buy vegetarian chili out of a can! never again. I add a chopped shallot and let it dissolve when cooking dried beans from scratch. 2d in the slow cooker for the final version but is the best veggie/bean soup I have ever had. use 4 types of different dried beans. The bean liquid is delicious.
Can this be frozen? Thank you!
A bowlful of deliciousness. I made Jenny’s chili powder since I didn’t have any, I like it better since we aren’t fans of “spicy”. There was plenty of hearty veggies that it wasn’t necessary to add my spinach, (I’ll use it in another recipe”. I really enjoy watching Jenny’s video’s, she’s fun.
Fabulous recipe, Jenny. We loved it as much as we love all of your other recipes we make regularly. Thank you for all you do to bless our meal times!
I made this and your quarantine no knead bread in 15 minutes during my lunch break and left it on low. The only changes I made to the recipe were I added some leftover corn and a little bit of leftover fresh tomato soup. It was absolutely delicious! I have been making your bread weekly and it comes out great every time. Thanks Jenny!
All the good things to boost the immune system during this time, anytime. Looks delicious.
Hi Jenny,
So happy I discovered your web site! Thank you for putting a lift in our day during this long pandemic It’s just me and hubs s so we appreciate ideas for dinner and recipes that work!
Stay safe,
Marie
I like to add cumin, diced jalapenos or serrano peppers, or smoked paprika or red pepper flakes. If you have frozen corn, toss in a handful. I don’t use oil to cook veggies to keep it whole food plant based, just saute in water to keep it from sticking. You can lower the sodium by not using broth. Serve over brown rice with sliced avocado. Bon appetit!
This soup is delicious! So easy to make. Thank you for this healthy recipe.
Wow, this was delish! Just finished making it and ate a dish.; it’s very tasty. I substituted eggplant for the zucchini because I had a small one that needed to be used. I always look forward to your recipes Jenny because they are not only easy, but healthy and flavorful. Keep ’em coming.
Thank you so much for sharing this! I LOVE getting emails from you. Your recipes are are so easy to make!
I make a similar no-meat chili, but I never thought to add zucchini or spinach. Thanks for the chili powder recipe, too.
I have been enjoying all your great recipes.
Love your recipes and sense of humor! I would never spice shame anyone, I just squirt a little sriracha in my mouth and get to cooking…..?. Thanks for the recipes….
I was so happy to receive this new recipe. Going to make it this week. Love all your videos, and recipes. You always brighten my day. Thank you.
Hope you and yours stay healthy and safe.
I love your recipes. My daughter and I are glad to see you sharing new recipes. We were concerned whether you are okay during the pandemic. My daughter still loves your chocolate cake recipe with the delicious Dutch chocolate. She has celiac disease, egg and food allergies, but many of your recipes can easily be made gluten-free. Thank you! Terri and Natalie in Florida
So happy to hear from you again! I’ve missed seeing new recipes out of your kitchen. I’m sure the chili is delicious…all your recipes are! Hope you are doing well.
I’m making this tomorrow! So glad you are posting new recipes. Love you!
Thank you for posting all your fantastic recipes! I love watching your cheerful videos…lifts my spirits every time
Thank you for all the great recipes .
Your recipes are clear, concise, and non-fail. Thank you!
Hi Jenny,
Gosh I Luv all your videos and still watch and make them along with you , I do miss you and wish you still were making them execially with Covid!!
Thank You for all your receipes and all your up beat spirit! And I agree with you I don’t like too spicy either , I want to taste my food not over power it with spices ., gonna make this veggie Chile looks wonderful! Take Care be safe and keep enjoying your cooking , Donna
You are terrific. when i am looking for a recipe i go to your web site
thanks
Just in time, Jenny, now that fall has arrived and winter will soon be on its way. One the looks of this and will definitely give it a try, am sure it will be delightful and loved by my entire family. Thanks so much for inviting us into your kitchen!
Thanks, from a new fan! Glad I found you. By the way, the stuffed cabbage is a fave.
Looks delicious! I’ll be making this tomorrow, and thanks for all your recipes. I’ve made so many and all were winners! I’m with you on the spicy food thing. I’ve been married 33 years and my husband STILL doesn’t believe I don’t like spicy food!
You must be psychic! I was just thumbing through saved recipes trying to find something interesting and this recipe popped into my feed.I love your recipes… haven’t had a bad one yet.
Hi Jenny,
I was in a baking mood yesterday so I baked your blueberry lemon cake recipe (it was delicious) and your pizza dough for a veggie pizza. Your recipes are so easy and very delicious. Thank you.
Love all your recipes and the way you present them. I am going to try this tomorrow. Thanks for all you do
Keep them coming!! I love all your yummy recopies.. thank you so much!!
Thanks for the recipe. The recipe looks interesting with the spinach added.
I am looking for a meatless chili recipe that doesn’t …..um, how do I say this….?….well, that doesn’t taste like vegetables.
I love all of Jenny recipes. She makes cooking fun
Looks so inviting and colourful! Good with corn bread muffins.
Luv your Polish stuff, Jenny. Your recipes are so fun to follow.
Looks fabulous. Thanks so much.
Your vegetable bean chili looks and sounds so delicious. I am going to get everything and have a wonderful meal.
Thank you!
Marshall
Jenny, it’s SO good to see another recipe from you!! This looks fabulous and I can’t wait to try it ?! Thanks!!!
Healthy dinner in 30 minutes? I am so doing this. Thank you Jenny!!