Easy & Delicious Vegetarian Chili

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Easy & Delicious Vegetarian Chili

Hearty. Rightly Spiced. Warming. Comforting. Loaded with plant proteins and rainbow veggies, this one-pot meal will keep you and your family happily sated to go through your busy days.

Course Main Course

Cuisine Mexican

Keyword black beans, Garbanzo, Kidney Beans, navy beans, one-pot meal, one-pot vegetarian recipe, pinto beans, red adzuki beans

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Beans Soak Time 8 hours

Total Time 8 hours 45 minutes

Servings People

Calories 120kcal

Equipment

Ingredients

1/8 Cup Garbanzo Beans
1/8 Cup Red Kidney Beans
1/8 Cup Black Beans
1/8 Cup Pinto Beans
1/8 Cup Adzuki Beans
1/8 Cup Navy Beans
2 Teaspoon Olive Oil
1 Teaspoon Garlic Minced
1/2 Cup Onion Finely Chopped
1/4 Cup Red Bell Peppers
1/4 Cup Green Bell Peppers
1/2 Cup Zucchini I've used 1:1 of Green and Yellow Zucchini
1/4 Cup Carrots
1/4 Cup Celery
1 Cup Tomato Crushed. You can use canned tomatoes
1 Teaspoon Cumin Powder Or to taste
1 Teaspoon Chipotle Powder Or to taste. Available online
1 Teaspoon Himalayan Pink Salt Or to taste

Toppings:

1/4 Cup Cilantro Finely chopped
1 Tablespoon Sour Cream
1 Tablespoon Mexican Cheese Blend
1 Jalapeno Diced
1/4 Cup Onion Red Onion - finely cut
1 Cup Blue Corn Tortilla Chips

Instructions

In a large bowl, wash the beans a couple of times and drain. Add filtered water into the bowl and make sure the beans are fully immersed in water. Ideally, water level should be about 5 inches above the beans to allow for expansion. Leave beans to soak for 8-10 hours.
Drain the water out. Add fresh water, to just cover the beans. Cook the beans in the Instant Pot (IP) for 12 mins under High Pressure. Let the pressure release naturally. I have used the Pot-in-Pot (PiP) method here. You can also cook the beans in a regular pressure cooker.
In a thick-bottomed vessel, add oil of choice. Once the oil has heated, add garlic and onions and sauté until onions are translucent. Add red/green bell peppers, yellow/green zucchini, carrots and celery. Add salt. Stir the veggies until they are firmly cooked (not mush) - about 4-5 minutes.
Add beans (along with the liquid it cooked in), salt and crushed tomato. Give it all a stir and let all the flavors mix for 1 minutes.
Add cumin powder and ground chipotle powder. Stir occasionally and let everything come to a gentle boil.

Fixings:

For this recipe, I have served the Vegetarian Chili with the following: Shredded Mexican Blend Cheese, Chopped Cilantro, Blue Corn Chips, Chopped Red Onions, Diced Jalapeño and Sour Cream.
Ladle hot Chili into a serving bowl. Allow your family and friends to choose from the toppings to make their own version!

Notes

*Use organic ingredients wherever possible

Nutrition