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Vegetarian Bean Chili

A hearty chili made with beans, tomatoes and zesty spices.

Course Soup
Keyword vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Meghan

Ingredients

  • 2 medium-sized carrots, chopped
  • 1 bell pepper, chopped
  • 1 - 1.5 cups vegetable broth (or water + 1 bouillon cube)
  • large handful baby spinach
  • 1 can kidney bean medley (540ml / 19oz)
  • 1 can diced tomatoes (796ml / 28oz)
  • 1 can tomato paste (156ml / 5.5oz)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lime, juiced (or 1 tbsp lime juice)

Toppings (optional)

  • fresh chopped cilantro
  • diced or sliced avocado
  • corn chips
  • red pepper flakes
  • grated cheddar cheese
  • sour cream
  • sprinkle of nutritional yeast

Instructions

  1. Saute chopped veggies and garlic in olive oil in large pot until tender, about 10 minutes.

  2. Add all spices and stir well, cooking another minute.

  3. Add in diced tomatoes, tomato paste, beans, and broth. Stir well and cook about 30 minutes with lid on.

  4. Once cooked, remove about 1 cup of chili and transfer to blender. Blend until creamy and pour back into pot. Stir to combine. You could also use a handheld immersion blender for a few seconds. This helps add texture to the chili.

  5. Lastly, add a squeeze of fresh lime (or lime juice) and stir.

  6. Serve with your favourite toppings and enjoy!