vegan veggie chili

Veggie Chili – Super Quick!

Veggie Chili is one of my favorite meals. This super quick, super delicious chili will leave your belly satisfied. My Super Quick Veggie Chili is  full of color and flavor and is the perfect meal on a cold, grey rainy day. Soups, stews, chili and just heartwarming comport foods in general, are all I like to eat during this time of year. If you have ready cooked beans this recipe should take less than an hour to make. I like to eat my chili with an avocado and tortilla chips instead of cheese and crackers. Try it and I’m sure you’ll love it.

This chili recipe is meatless but I promise you’ll be surprised at how flavorful it is. I used gourmet mixed beans but you can use any type of beans you like. I suggest red kidney beans and black beans.

Beans have a ton of health benefits. They’re high in protein, complex carbohydrates (which helps stabilize blood sugar), fiber and are naturally low in fat. For those reasons alone I think that beans deserve a place at the table. We eat a ton of beans at home. We use them in a variety of ways such as hummus (my biggest addiction), refried beans, bean dips etc. It’s such a cheap way of adding nutrients to your diet.

Before we move on to the recipe I just want to share a quick,  fun and interesting fact about beans; researchers have found that people who eat beans have a lower risk of death, meaning that they’ll live longer! Don’t let flatulence stop you from eating beans, once you start eating more and more beans and legumes your body will eventually learn how to digest those better. Do you want to make it even easier on your body and learn how to degas your beans? Click here to find out how.

Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Seasonings
Servings: People
Instructions
  1. Heat oil in a large bottom sauce pot over medium high heat. Add onion, garlic, carrots and poblano pepper. Sauté for 10 minutes.
  2. Next add all your seasonings except the parsley and stir well.
  3. Add the bean, bean liquid and tomato sauce.
  4. Bring to a boil and let simmer for 20 to 30 minutes. If you’re adding parsley add it 5 minutes before it’s done cooking
  5. Serve in a deep bowl topped with sliced avocado and tortilla chips.

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