Quick + Easy Vegetarian Chili

Throw together a batch of this Vegetarian Chili to have on hand for quick + satisfying meals all throughout fall and winter. Ready in 30 minutes! 
Throw together a batch of this Vegetarian Chili to have on hand for quick + satisfying meals all throughout fall and winter. Ready in 30 minutes!

Anyone else agree that sometimes the best meals are made when you don’t really follow a recipe at all? So was the case with this Vegetarian Chili. I had a handful of random veggies leftover in the fridge at the end of the week that I didn’t want to go to waste, and I rummaged around in my pantry to also find I had a couple cans of beans that could’ve been put to use as well. All I had to pick up at the store was a couple bell peppers and a can of tomato sauce, and I was good to go! 

For the record, this recipe is super forgiving so like, if you don’t have black beans but you have white beans, THAT’S OKAY! Feel free to mix and match whatever veggies and beans you have on hand. Shoot, a bag of frozen veggies would work just as well! Additionally, you could totally throw it all into a crockpot for one of the most uncomplicated, undemanding meals you will ever make. Just sayin’….
 
Vegetarian Chili
Serves 7
Throw together a batch of this Vegetarian Chili to have on hand for quick + satisfying meals all throughout fall and winter. Ready in (almost under) 30 minutes!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 T EVOO, ghee, or coconut oil
  2. 1 tsp minced garlic
  3. 1 yellow onion, diced
  4. 1 red bell pepper, diced
  5. 1 green bell pepper, diced
  6. 1 bag cubed butternut squash (thx to TJs)
  7. 1 can black beans (no salt added)
  8. 1 can corn (no salt added)
  9. 1 can kidney beans (no salt added)
  10. 1 can diced tomatoes (no salt added)
  11. 1 can tomato sauce (.....no salt added)
  12. ~2-3 T tomato paste
  13. 2 cups veggie broth
  14. Ground pepper, to taste
  15. ~ 1-2 tsp Ground cumin
  16. ~ 1-2 tsp Chili powder
  17. 1 tsp Ground nutmeg
Instructions
  1. Wash and chop all veggies. Drain and rinse all canned foods.
  2. Heat oil in large pot over medium high heat. When hot, add in garlic, onion, and bell peppers. Sautée until softened (~7-10 min).
  3. Add in butternut squash, all canned ingredients, tomato paste, broth, and spices. Bring to boil, then reduce to simmer and allow to cook, stirring occasionally, for 20-25 min.
  4. Can store in fridge for up to a week, or in the freezer for easy (healthy!) freezer food meals!!
Clara Norfleet | Food Fitness and Faith https://claranorfleet.com/
 

2 thoughts on “Quick + Easy Vegetarian Chili”

  1. Hi!
    I wanted to leave this comment on the Crockpot chicken but it wouldn’t let me click on the link. I just wanted to ask what type of crockpot you have and if you have any recommendations for affordable ones on Amazon?
    Thanks!

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