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Spicy Veggie Bean Chili

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


  • 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


  1. 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.
  2. Top with avocado and cilantro.
  3. Enjoy!


  • Serving Size: 5
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