These Chili Beans are hearty, cozy, and delicious! Enjoy them over cauliflower rice or with a side of tortilla chips for a quick and easy vegan dinner.
Confession: These Chili Beans and Vegetables are basically just my Vegan Chili Recipe without the broth 🙂 I was making chili for dinner the other night and stopped to taste it before adding the broth, and thought to myself, “I could just eat an entire bowl of this!” So, the next day, I made chili without broth and this Chili Beans and Vegetables recipe was born!
I am pretty low maintenance regarding food and could probably eat beans and rice for every meal without getting bored. These Chili Beans (I enjoyed them over cauliflower rice) bring beans and rice to the next level and are satisfying and flavorful!
Why Your Body Will Love These Beans and Vegetables
- Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
- Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Chili Beans Recipe Ingredients
- Beans – I used three cans of beans for this recipe. You can use all the same kinds of beans, or you can mix them up. I used black, pinto, and kidney.
- Vegetables – I used the vegetables I typically put in chili and then added a few extras I had lying around: onion, bell pepper, zucchini, carrot, and salsa instead of tomato.
- Spices – The spices are what really make these Chili Beans flavorful! I like to use cumin, paprika, chili powder, dried Italian seasoning, garlic powder, onion powder, salt, and pepper.
How To Make Chili Beans and Vegetables
As I said before, it’s basically like making chili, but you don’t add the broth. I also left out the tomato paste, crushed tomatoes, and refried beans from the recipe.
- Heat a large pot over medium heat and add the olive oil, all the veggies, and a pinch of salt. Cover and cook until veggies are tender, about 10 minutes, stirring occasionally.
- Add the beans, salsa, and all spices. Stir until combined and let cook over low heat for 10-15 minutes. Top with your favorite toppings and enjoy!
Chili Beans and Veggies Tips
- I started by sauteing the vegetables. I diced them up and then added them in all at once. You can cook the onion for a few minutes first and then add everything else in, but I’m a lazy cook 🙂
- Once the veggies are soft, add the beans, seasonings, and salsa and mix until combined. You can then let it cook for however long you want. I like to cook it for at least 10-15 minutes to let the flavor develop a bit.
- Then add it to a bowl, top with your favorite toppings, and enjoy! I’ve listed a few of my favorite toppings below.
I’ve made this recipe a few times, and each time, I eat it a little differently. I like to enjoy it on top of cauliflower rice, with tortilla chips, or on a big salad. Since there’s no broth in the recipe, I find it much easier to load on the toppings than with traditional chili. Guacamole is always a favorite topping, but I also enjoy salsa, non-fat Greek yogurt, cilantro, hot sauce, onion, and jalapeño.
Have a question about these beans? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Bean Dishes?
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Chili Beans with Vegetables
- Total Time: 45 minutes
- Yield: 6 1x
Description
These Chili Beans with Vegetables are hearty, flavorful and so easy to make!
Ingredients
- 2 teaspoons olive oil
- 1/2 yellow onion, diced (or one whole onion if small)
- 2 cloves garlic, minced
- 2 bell peppers, diced (I used one red and one yellow)
- 1/2 cup chunky salsa
- 3 (15 oz) cans beans, drained and rinsed (I used black, pinto and kidney)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
Instructions
- Heat a large pot over medium heat and add the olive oil, all the veggies and a pinch of salt. Cover and cook until veggies are tender, about 10 minutes, stirring occasionally.
- Add in the beans, salsa and all the spices. Stir until combined and let cook over low heat for 10-15 minutes. Top with your favorite toppings and enjoy!
Notes
I served mine over cauliflower rice in this photo but you can enjoy it however you like.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner, Vegan, Gluten Free
- Method: Stovetop
- Cuisine: Mexican
This looks delicious! How many cups of chopped veggies did you use (approximately)?
Probably about 3!