Smoky Veggie Bean Chili
Smoky Veggie Bean Chili is packed with black beans, kidney beans, zucchini, corn, peppers, and tomatoes. Cumin, smoked paprika, chilli powder, and cinnamon create a warming vegan dinner.
Equipment
- Large Cooking Pot
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
- 1 can Black Beans 15 ounces, drained and rinsed
- 1 medium Bell Pepper diced
- ½ teaspoon Black Pepper ground or to taste
- 1 tablespoon Chilli Powder
- 1 tablespoon Fresh Cilantro chopped for garnish
- 1 cup Corn Kernels fresh or frozen
- 2 cloves Garlic minced
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Cumin
- 1 can Kidney Beans 15 ounces, drained and rinsed
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 1 teaspoon Smoked Paprika
- Kosher Salt to taste
- 2 cans Diced Tomatoes 14.5 ounces each
- 2 cups Vegetable Broth
- 1 medium Zucchini diced
Instructions
- Heat the olive oil in a large cooking pot over medium heat.
- Add the diced onion and bell pepper.
- Sauté for 5 to 6 minutes until the vegetables begin to soften.
- Add the minced garlic, diced zucchini, and corn kernels.
- Cook for another 3 to 4 minutes while stirring occasionally.
- Add the chilli powder, ground cumin, smoked paprika, ground cinnamon, kosher salt, and black pepper.
- Stir continuously for 1 to 2 minutes to release the flavours of the spices.
- Add the diced tomatoes with their juices.
- Stir in the drained kidney beans and black beans.
- Pour in the vegetable broth.
- Stir until all the ingredients are evenly combined.
- Increase the heat and bring the chilli to a gentle boil.
- Reduce the heat to low.
- Simmer uncovered for 30 to 40 minutes.
- Stir occasionally to prevent the beans and vegetables from sticking to the bottom.
- Simmer until the vegetables are tender and the chilli has thickened.
- Add a little extra vegetable broth when the chilli becomes too thick.
- Taste and adjust the salt, black pepper, or spices as needed.
- Divide the chilli among four bowls.
- Garnish with freshly chopped cilantro.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the chilli with cornbread, steamed rice, tortilla chips, or baked potatoes. Avocado, sliced jalapeño, lime wedges, fresh cilantro, and dairy-free sour cream make suitable toppings. Add a crisp cabbage salad when you want a fresh contrast to the warming tomato and bean mixture.Recipe Notes
Rinse the canned beans thoroughly to remove excess canning liquid. Simmer the chilli uncovered so moisture can evaporate and the tomato base can thicken. Cinnamon should remain a subtle background flavour, so measure it carefully and avoid adding more until the chilli has simmered.Variations
Add mushrooms, sweet potato, carrots, celery, or an additional variety of beans. Cayenne pepper or chopped jalapeño will increase the heat. For a thicker chilli, mash some of the beans against the side of the pot. Use fire-roasted tomatoes for an even smokier flavour.Storage
Refrigerate leftover chilli in an airtight container for up to four days. The flavours often deepen overnight. Reheat it gently on the stovetop or in the microwave, adding a splash of vegetable broth if necessary. Freeze individual portions for up to three months.Wine Advice
A fruit-forward Zinfandel complements the smoky paprika, tomatoes, and warming spices. A medium-bodied Merlot is a softer choice when the chilli is prepared without additional hot peppers.Nutrition values
Serving: 2 cups | Calories: 270 kcal | Carbohydrates: 50 g | Protein: 13 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 680 mg | Sugar: 12 g