Tag Archives: easy vegan recipes

Vegetable Bean Chili

Vegetable Bean Chili

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If you’re looking for an easy and delicious vegan bean chili recipe, you found it! It’s full of vegetables, and the variety of beans can be adjusted to your personal preferences. Add ingredients to a big pot with a lid, bring to a boil, then allow it to simmer for an hour, and supper is ready! Adorn it with any garnish you choose and it’s fit for company. There is a video demonstration below, followed by the written recipe.

Enjoy!
Judi

 

Vegetable Bean Chili
Makes About 7 Servings

1 medium onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic

2 cups vegetable broth
1 to 1-1/2 Tbsp chili powder (to taste)
2 tsp ground cumin
1 tsp dried basil
½ tsp salt, or to taste
1 large (28 oz) can OR 2 (15 oz) cans diced tomatoes
3 cans beans of choice, rinsed and drained (i.e., black, kidney and/or pinto beans)
6 Tbsp tomato paste

2 tsp red wine vinegar (optional)

Optional garnishes:
Grated cheddar cheese, chopped cilantro, sliced avocado, tortilla chips, sour cream

Place the first five ingredients in a food processor and pulse until the vegetables are finely chopped.

Place all ingredients except the red wine vinegar in a large pot with a lid. Cover with a lid, and bring to a boil. Reduce heat to simmer and allow the vegetables to cook for about 1 hour, until the vegetables are soft and flavors are blended. Stir occasionally, and taste and adjust seasonings, if needed. When the chili is finished cooking, remove from heat and add the red wine vinegar. Stir to combine. Ladle into serving bowls and garnish, as desired.

Tip: If you want a smoother, more blended chili, remove some of the finished chili and blend it until smooth. Return it to the pot, stir, and serve. Or, if preferred, an immersion blender could be used to blend the chili in the pot to the desired texture you want.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Vegetable-Bean Medley

Vegetable-Bean Medley

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Here’s an easy recipe for a vegetable mixture that’s really versatile. It would be excellent served over a bed of any starch you choose…rice, quinoa, couscous, millet, or any other grain product, or even mashed potatoes! It would also be delicious served as a simple soup, suitable for those who like a little broth, but not a lot. The mixture has some liquid in it (deliberately) so there’s something to moisten the base, like mashed potatoes.

Below is a video where I demonstrate how to make this dish. The written recipe is below the video. I hope this helps 🙂

Enjoy!
Judi

Vegetable-Bean Medley
Makes 4 to 5 Servings

1-1/2 cups vegetable broth
1 (14.5 oz) can diced tomatoes with juice
3 cloves garlic, chopped
1/2 cup diced onion
1-1/2 cups diced carrots
3/4 cup diced bell pepper
1-1/2 tsp dried thyme
3/4 tsp dried basil
2 tsp dried parsley

½ tsp salt, optional (or to taste)*
1 cup diced zucchini or yellow squash
2 cups coarsely chopped fresh spinach
2 cups cooked great northern beans
OR 1 (15.8 oz) can great northern beans, rinsed and drained

Cooked starch of choice, like rice, quinoa, couscous, pasta, millet, or even mashed potatoes (optional)

In a medium to large pot with a tight-fitting lid, add the vegetable broth through parsley from the ingredients list. Stir to combine. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally for about 10 minutes, until the carrots start to soften.

Taste the mixture to see if seasonings need adjusting to your taste, and if it needs any added salt. Add any seasoning adjustments plus the squash, spinach, and beans. Stir to combine. Cover the pot and allow the vegetables to simmer another 5 to 7 minutes, or until the squash is lightly cooked, the beans are heated through, and the spinach is wilted. Remove from heat and serve over your hot, cooked starch of choice, OR eat it like it is as a soup. Enjoy!

Cook’s Note: At the end of cooking time, there will still be some liquid in the pot with the vegetables. Use this to your advantage to help moisten whatever starch you serve this with. It will only enhance the dish!

* Added salt may or may not be needed in this dish. It depends upon your personal tastes and how much salt was in the vegetable broth.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.