Are you looking for an easy, delicious, and nutritious dinner option that can be whipped up in no time? Look no further than this veggie chili recipe! Packed with protein and fiber-rich ingredients like beans and veggies, this hearty meal is perfect for busy weeknights when you don’t have much time to cook. Not only is it quick and easy to make, but it also tastes great as leftovers the next day!
Why You’ll Love This Recipe
- It’s an excellent source of plant-based protein.
- It’s packed with fiber-rich vegetables that will help keep you full.
- The recipe is straightforward to customize based on your preferences or what you have available in your kitchen.
Here are the ingredients needed:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 2 small peppers (red/yellow), chopped
– 1 large sweet potato (~300g), peeled/chopped into small cubes
– 3 cups cooked black beans (or two cans rinsed/drained)
– One can diced tomatoes + juice (400 ml)
– Two cups vegetable broth
– Salt/pepper/cumin/paprika/chili powder
– Fresh cilantro,
– Greek yogurt/sour cream,
– Shredded cheese,
– Diced avocado,
How To Make This Recipe
Step One: Cook your vegetables
In a large pot over medium heat, add olive oil. When hot, add the onions — stirring occasionally until they soften (~5 minutes). Add minced garlic and diced peppers; stir occasionally until fragrant (~2 minutes).
Step Two: Add remaining ingredients except toppings/garnishes
Add remaining prepped veggies including sweet potato cubes/beans/tomatoes (with their juice)/vegetable broth. Stir to combine, seasoning with salt/pepper/cumin/paprika/chili powder.
Step Three: Simmer and adjust seasoning
Stir until hot; then reduce heat to low and let simmer for 20-25 minutes or until the sweet potatoes are tender but firm.
Adjust your seasonings now (add more chili powder if more spice is needed!).
Total time from start to finish takes roughly 40 minutes.
- Chop veggies into small pieces — they will cook faster this way.
- To save time on busy weeknights, chop vegetables in advance, so they’re ready to go!
- This recipe stores beautifully in the fridge or freezer for up to several days.
Some great additions include smoked paprika, chipotle powder, oregano, basil
- Customize it using different beans such as chickpeas or kidney beans.
- Use any vegetables you have on hand that need using up e.g., zucchini, corns etc.
Recommended Tools to Make this Recipe
Here are some recommended tools you may want:
Large pot/dutch oven,
Wooden spoon/silicone stirring spatula,
Cutting board/knife set.
To sum Up:
This veggie chili recipe is an ideal option for anyone looking for a quick meal packed with nutrients. With plenty of fiber-rich veggies and protein-packed black beans that offer just enough substance without feeling heavy or bloated afterward. Plus it’s easy enough customization based on what ingredients you have available.
Can I make this recipe in advance and freeze it?
Yes, you can make this veggie chili recipe ahead of time and store it in the freezer for later use. Simply let it cool completely and transfer it to an airtight container or freezer-safe bag before freezing. To reheat, let it thaw in the fridge overnight and warm up on the stovetop over medium heat.
Can I substitute other vegetables if I don’t have all the ingredients listed in the recipe?
Absolutely! This veggie chili recipe is very flexible, so feel free to substitute or add any veggies that you like or have on hand. For example, you could use zucchini instead of bell pepper, sweet potato instead of butternut squash, or add some mushrooms or corn for extra flavor.
Is this recipe spicy? How can I adjust the level of spiciness?
The spice level of this veggie chili depends on how much chili powder and cayenne pepper you use. If you prefer a milder chili, reduce these spices according to your taste preferences. On the other hand, if you like more heat, feel free to increase them slightly. You could also add some jalapeño peppers or hot sauce at the end for extra kick if desired.