Healthy Vegetarian Bean Chili
A satisfying and flavorful chili with a tomato base, chili seasoning, and plant-based beans for protein. So delicious and perfect for Fall/Winter!
Servings 6 people
Calories 350kcal
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 1 28 oz. can fire roasted crushed tomatoes
- 1 28 oz. can fire roasted diced tomatoes
- 1 1/2 cup water
- 3/4 cup frozen corn
- 1 14 oz. can of each black beans, cannellini beans, garbanzo beans
Seasonings
- 2 Tbsp paprika
- 1 Tbsp (each) chili powder, cumin
- 2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- pinch of crushed red pepper
Toppings
- cheese
- fresh cilantro, minced
- tortilla chips, crumbled
Instructions
- In a deep pot saute diced onion in olive oil with a little salt for 3-5 minutes on medium heat, onions should be browned and soft. Add crushed/diced tomatoes, water, then stir in beans and spices.
- Let chili simmer for about 1 hour on low heat, stir occasionally to avoid burning. Add corn for the last 10 minutes. Adjust seasoning and salt to taste if needed.
- Serve in a bowl with fresh cilantro, cheese, and tortilla chips if desired.
Notes
Tips
- If you don't have all the beans listed for this soup you can also do navy, pinto, or kidney beans.
- Add tortilla chips on top for extra flavor and crunch with your soup.
- Use fire roasted diced tomatoes versus regular diced tomatoes for extra depth of flavor.
- Make sure you let this soup simmer for proper amount of time to thicken and develop in flavor.
- If you have one, use a dutch oven to cook your soup. Dutch ovens are a versatile cooking vessel, and are perfect for slow cooking like soups and stews. This is the brand I use.
Nutrition
Serving: 0g | Calories: 350kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg