The perfect chili is such a staple throughout the winter months. I make chili quite often because it’s warming, comforting, filling and ideal for leftovers. Since we were literally snowed in for the superbowl, I cooked up a big batch of Spicy Veggie Bean Chili for the game and knew this recipe was a must-share.

When all the flavors combine, you are left with a super healthy meal chock full of plant protein from fresh veggies, black beans + quinoa, plus a nice blend of spices to please your taste buds.

I could eat this every.single.day.

The spiciness level is bearable and won’t leave your mouth burning, but it’s enough heat to warm you up! Of course you can adjust it accordingly and omit altogether if spicy ain’t your thing. I used to buy those chili spice packets but making your own blend tastes way better and you probably have everything in your pantry already. Adding cinnamon to the mix complements all of the warming spices. This Spicy Veggie Bean Chili is oh so YUM. Don’t be intimidated by the ingredient list – this chili is as fresh and homemade as it gets – and the creamy avocado makes the best topping!

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Spicy Veggie Bean Chili Prep Time: 15

Cook Time: 20

Total Time: 35 Print Pin Scale 1x 2x 3x Ingredients 1/3 cup vegetable broth (or 1 tablespoon olive oil, for sautéing)

vegetable broth (or olive oil, for sautéing) 1 onion, diced

onion, diced 1/4 of a jalapeño, finely diced (optional)

of a jalapeño, finely diced (optional) 3 cloves of garlic, minced

cloves of garlic, minced 1 bell pepper, any color, diced

bell pepper, any color, diced 1 zucchini, diced

zucchini, diced 2 15 oz. cans of black beans, drained and rainsed

15 oz. cans of black beans, drained and rainsed 1 28 oz. can of diced tomatoes

28 oz. can of diced tomatoes 1 cup vegetable broth or water (or more as needed, depending on your consistency preference)

vegetable broth or water (or more as needed, depending on your consistency preference) 1 cup cooked quinoa (or millet/brown rice) Spice Blend 1.5 tablespoons chili powder

chili powder 2 teaspoons cumin

cumin 1.5 teaspoons paprika

paprika 1/3 teaspoon cinnamon

cinnamon salt and pepper, to taste

fresh juice from 1/2 lime

avocado, for topping

cilantro, for topping Instructions In a large pot, heat veggie broth/oil on medium-high heat and sauté onion, jalapeño and garlic, for about 3 minutes. Add bell pepper and zucchini. Sauté for about 3-4 minutes or until soft. Add in black beans, tomatoes, vegetable broth/water, quinoa and the spice blend. Bring to a boil and then reduce heat to simmer for 10 minutes. Top with avocado and cilantro. Enjoy! Nutrition Serving Size: 5