Tuesday, January 1, 2013

Vegetarian Bean Chili

25-Minute, Healthy Vegetarian Bean Chili

Happy New Year everyone! The past 2 years I've kicked off January with a healthy recipe, so I'm continuing the tradition in 2013 with this awesome vegetarian chili. I would seriously cry and go on a hunger-strike if the only way to eat healthy was to eat a plain nasty chicken breast and some steamed broccoli. Eating boring, flavorless food is no way to go through life.

Fortunately, this chili is made up of major health foods like veggies and beans, but it's so hearty and flavorful that you completely forget you're getting a huge dose of nutrition.

25-Minute, Healthy Vegetarian Bean Chili

Right now, many of you reading are probably nursing champagne hangovers from last night, and want nothing more than to faceplant into a sack of Five Guys cheeseburgers. Do that today, make this tomorrow. This chili takes 25 minutes to throw together, makes delicious leftovers, and is made with pantry staples. I bet many of you have all the ingredients on hand right now!

25-Minute, Healthy Vegetarian Bean Chili



Here's what you'll need:

1 (28 ounce) can diced tomatoes
2 tablespoons vegetable oil
1 large yellow onion or 2 small ones, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
1 tablespoon minced canned chipotle chiles in adobo
1 1/2 cups frozen corn
Salt and pepper
Lime wedges and chopped avocado for serving 

Pour tomatoes into the bowl of a food processor, and pulse until coarsely ground (when it looks like jarred salsa, that's the right consistency.) Set aside.

In a large pot, heat vegetable oil over medium heat. When the oil is shimmering, saute onions for about 5 minutes. Stir in chili powder, cumin, and garlic, and cook for about 30 seconds, or until fragrant.

Pour in beans, chipotle chiles, and tomatoes. Simmer until slightly thickened, about 15 minutes. Stir in corn, and cook until heated through, approximately 2 minutes. If your chili is too thick, stir in water a few tablespoons at a time to desired consistency. Add salt and pepper to taste. Before serving, squeeze a lime wedge over each portion, and top with chopped avocado.

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Source: Adapted from The Best Simple Recipes

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19 comments:

  1. This is a great recipe. It is funny because I was just thinking how I want a Five Guys burger today. I am simplifying my lunch menu today. I like to make big pots of soup and freeze for later!

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  2. This is the perfect way to go healthy and start off the new year!! I just ate pizza... Maybe tomorrow :)

    Sues

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  3. Maggie, we are totally on the same wavelength! Curbed my champagne hangover with a bowl of veggie chili this afternoon (even topped mine with avocado!) Love the idea of adding lime too. I'm definitely going to try that with the leftovers. Great, simple recipe!
    HAPPY NEW YEAR!

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  4. I love a good chili. I make a huge batch put the rest in the freezer and have easy dinners for months! Chili is so fantastic because it doesn't even need meat to be awesome. This recipe is sooo easy, I love it! PS I am now thinking about Five Guys!

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  5. I looooooooooove chili! I am a big meat eater and for that very reason, I like to eat vegetarian meals from time to time. This chili would be a perfect meal for a day off of meat! Happy New Year!!

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  6. I love the avocado and muffin accessories! This looks super delicious.

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  7. This chili looks amazing!! I love the avocado on the top... I have not tried it like that before. Thanks for sharing this :)

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  8. I love a good quick meal like this, but for some reason I feel like the flavors deepen and intensify with a good long, slow cooking. So I'd throw them into a crock pot if it was me, or low and slow on the stove :) Happy New Year!

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    1. Usually I 100% agree with that when it comes to chili, but I was pleasantly shocked how flavorful this was with just a short simmer. Toasting the ground spices until they're fragrant makes a TREMENDOUS difference, and really makes it taste like it cooked for hours! Promise :)

      Happy New Year to you too!

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  9. Love this recipe, and especially the avocado on top - will definitely have to try that! Hope you are having a very happy New Year! :-)

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  10. Love this recipe and especially the avocado on top - will definitely have to try that! Hope you are having a very happy New Year! :-)

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  11. I love avocado in my chili! Looks delicious!

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  12. I am so with you - healthy doesn't have to be boring! I recently discovered how good avocado is on chili, and this is calling my name.

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  13. Replies
    1. Hi Crystal! I'd say about 3 portions if you're serving it as a meal, 4-5 if you're serving it with salad and bread.

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    2. Ok, I actually just grabbed the cookbook off my shelf that I adapted this recipe from, and it says 4 servings...hope that helps! :)

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  14. If I wanted to cook this in a crock pot, how would you suggest doing that?? (i'm a total crockpot newbie)

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    1. Hey Bianca,

      I honestly have noooo idea. I have a mini crockpot that I use to keep dips hot, but unfortunately that's the extent of my crockpot use!

      Sorry that I'm not much help :( Let me know if you end up experimenting with it, because I'm sure you're not the only one who'd like to know!

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  15. This looks fantastic. I actually don't have a vegetarian chili recipe, but this looks amazing, and easy! Thanks for the great recipe!

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