• Luteal Phase, Main Dish, Menstrual Phase, Soup
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The perfect chili is such a staple throughout the winter months. I make chili quite often because it’s warming, comforting, filling and ideal for leftovers. Since we were literally snowed in for the superbowl, I cooked up a big batch of Spicy Veggie Bean Chili for the game and knew this recipe was a must-share.
When all the flavors combine, you are left with a super healthy meal chock full of plant protein from fresh veggies, black beans + quinoa, plus a nice blend of spices to please your taste buds.
I could eat this every.single.day.
The spiciness level is bearable and won’t leave your mouth burning, but it’s enough heat to warm you up! Of course you can adjust it accordingly and omit altogether if spicy ain’t your thing. I used to buy those chili spice packets but making your own blend tastes way better and you probably have everything in your pantry already. Adding cinnamon to the mix complements all of the warming spices. This Spicy Veggie Bean Chili is oh so YUM. Don’t be intimidated by the ingredient list – this chili is as fresh and homemade as it gets – and the creamy avocado makes the best topping!
Spicy Veggie Bean Chili
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
Ingredients
Scale
- 1/3 cup vegetable broth (or 1 tablespoon olive oil, for sautéing)
- 1 onion, diced
- 1/4 of a jalapeño, finely diced (optional)
- 3 cloves of garlic, minced
- 1 bell pepper, any color, diced
- 1 zucchini, diced
- 2 15 oz. cans of black beans, drained and rainsed
- 1 28 oz. can of diced tomatoes
- 1 cup vegetable broth or water (or more as needed, depending on your consistency preference)
- 1 cup cooked quinoa (or millet/brown rice)
Spice Blend
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 1.5 teaspoons paprika
- 1/3 teaspoon cinnamon
- salt and pepper, to taste
- fresh juice from 1/2 lime
- avocado, for topping
- cilantro, for topping
Instructions
- In a large pot, heat veggie broth/oil on medium-high heat and sauté onion, jalapeño and garlic, for about 3 minutes. Add bell pepper and zucchini. Sauté for about 3-4 minutes or until soft. Add in black beans, tomatoes, vegetable broth/water, quinoa and the spice blend. Bring to a boil and then reduce heat to simmer for 10 minutes.
- Top with avocado and cilantro.
- Enjoy!
Nutrition
- Serving Size: 5
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Reader Interactions
Comments
CaroleWhat do you do with the lime juice?
Reply
- Jaci Wilson
Hi!
I’ve made this recipe a lot in the past, but recently got an instant pot and was wondering how I could alter it to accommodate?
Thanks!
Reply
- Kathie Hoyt
The great thing about soups is: You can change it up with other veggies! It could be an “Ongoing Soup Pot”… Or substitute spices you like.
I have no printer, so have been sitting here copying receipts onto 3×5-inch cards. Looking forward to trying them!
Thank you for sharing your deliciousness!Reply
- Carli
Hi! I was wondering if you could make this in a crock pot, and how long you would allow it to be in there?! This looks delicious and I have been loving all things in the crock pot these days.
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- Shannon Leparski
Hi Carli, I don’t see why not! I think it would only need a couple hours on low heat as there’s no meat that needs to be fully cooked!
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- Weena Pradhan
Sounds good, gonna try it out today. Just in time when I was looking for a beans recipe. Thank you!
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- Kathy
Hi there! How many does this chili recipe feed?
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- Carleen
This recipe is so yummy, I didn’t have quinoa on hand so I substituted 1 cup of lentils for the quinoa and it was delicious! Can’t wait to try it with quinoa! Thank you for the recipe!
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- Amber Baines
I came across your blog a few weeks ago and absolutely love it! I made this chilli last night and it was so delicious! I can’t wait to try some more recipes 🙂
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- Dena
Saw this recipe this morning for the first time and made it tonight for dinner. DELICIOUS! So, so tasty and filling. Our Southern California nights have been chilly lately so this is perfect! Will be trying the detox soup later in the week. Thank you!
Reply
- Kathie
Would there be any changes needed if making in a crock pot?
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- Erin
This looks amazing! I’ve added it to my meal plan, but I have a question. In the pictures, it looks like you used butternut squash, but I don’t see it anywhere in the recipe. Is that butternut squash, and if so, how was it? I’m assuming delicious. 🙂 Squash is in season now, and only $1 each at my local farm market, so I’d love to use in this recipe if it works well! Thanks!
Reply
- Shannon Leparski
Hey Erin,
You may be looking at the yellow bell pepper – no butternut squash in this recipe! Would be a nice addition though 🙂
Reply
- Meghan Sara
Love the looks of this recipe! Can’t wait to try it!
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- Korey
I’ve been crafting our our veggie chilis throughout this ARCTIC winter — this one looks so beautiful! All your photos are so crisp and bright, much like your attitude!
Looking forward to trying to out and following your blog 🙂
Reply
- Shannon Leparski
Thank you Korey! This arctic winter is true 🙂 thanks for following, hope you like my recipes!
Reply
- LMichelle
Made it this morning to save time cooking dinner all week, and I am obsessed! Just had half a serving for lunch and I’m stuffed. Thanks for the recipe! I added it to MyFitnessPal and it truly is SO healthy 🙂
Reply
- Shannon Leparski
Yay I LOVE to hear that!! I’m so obsessed too 🙂 Thanks for sharing
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- Thalia @ butter and brioche
Can’t think of a better or more delicious chili to make for my vegetarian family than this – I have to try the recipe out!
Reply
- Shannon Leparski
Yay thank you Thalia – I hope you guys enjoy it! We can’t get enough 🙂
Reply
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