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!
- 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)
- 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
- 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.