Table of Contents
Why This Chili Stands Out
30 Minutes to Comfort
Busy evening? This chili delivers a big bowl of warmth and flavor in just half an hour, making it ideal for weeknight dinners, meal prep, or last-minute cozy comfort.
Protein & Fiber-Packed
With beans as the base—typically black, kidney, or pinto—this chili offers a generous dose of plant-based protein and fiber to keep you full and satisfied.
Flavor Without Meat or Alcohol
This recipe builds depth from spices like chili powder, cumin, smoked paprika, and oregano. A dash of cocoa powder or cinnamon can add complexity—no alcohol or meat needed.
Flexible for Your Pantry
Use whatever beans or vegetables are on hand. This chili adapts beautifully—add corn, carrots, zucchini, or fresh herbs—it’s forgiving and customizable to your tastes and ingredients.
Ingredients
Basics
1 tablespoon neutral oil (olive, canola, or avocado)
1 medium onion, finely chopped
½ cup diced bell pepper (any color)
3–4 cloves garlic, minced
Spices & Seasoning
2 tablespoons chili powder (adjust to taste)
1 teaspoon ground cumin
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon dried oregano
Pinch of cinnamon or 1 teaspoon cocoa powder (optional for depth)
Salt and freshly ground black pepper, to taste
Beans and Base
2 (15‑oz) cans of beans—such as black beans, kidney beans, or pinto beans, drained and rinsed
1 (14–15‑oz) can diced tomatoes (with juices)
1 (8–15‑oz) can tomato sauce (or crushed tomatoes)
¼ to ½ cup water or vegetable broth (for desired thickness)
Optional Add-ins
1 cup frozen corn
1 small diced zucchini or carrot
½ a fresh chopped jalapeño (for extra heat)
Toppings (Optional)
Shredded cheddar or vegan cheese
Chopped cilantro or green onions
Sliced avocado or guacamole
Plain Greek yogurt or dairy-free yogurt
Tortilla chips or crusty bread on the side
Directions
1. Sauté the Veggies
Heat oil in a large pot over medium heat. Add onions and bell peppers; cook for 3–4 minutes until softened. Stir in garlic and cook for an additional minute until fragrant.
2. Toast the Spices
Sprinkle in chili powder, cumin, smoked paprika, oregano, and optional cinnamon or cocoa powder. Stir constantly for about 30 seconds to toast the spices and enhance their aroma.
3. Build the Chili
Add the beans, diced tomatoes (with juices), tomato sauce, and a splash of water or broth. Stir well to combine.
4. Simmer Quickly
Bring the chili to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
5. Finish If Desired
If using corn or diced veggies, stir them in mid-simmer so they soften. If you want more depth, add the optional ingredients. Adjust salt, pepper, and spice levels to taste.
6. Serve & Garnish
Ladle into bowls and top with your preferred garnishes—cheese, avocado, cilantro, yogurt, or chips.
Make‑Ahead, Storage & Reheating Tips
Make-Ahead: The chili tastes even better after resting—great for prepping ahead of time.
Refrigeration: Store in an airtight container for up to 3–4 days.
Freezing: Portion into freezer-safe containers or bags; freeze for up to 3 months. Thaw overnight for convenient future meals.
Reheating: On the stove, gently warm with an extra splash of broth. In the microwave, heat in 1-minute bursts, stirring between intervals for even heating.
Optional Variations
Protein Boost
Stir in cooked quinoa, lentils, or grains to add protein and body.
Extra Veggies
Add diced carrots, zucchini, corn, or bell peppers for color and nutrition.
Spice Level
Leave out jalapeño and use mild chili powder for kid-friendly mild; add more heat with cayenne or hot sauce.
Smoky Twist
Smoked chili powder or chipotle in adobo can lend smoky, complex flavor without extra time or effort.
Nutrition Snapshot (approximate per 1½-cup serving)
Based on typical vegetarian chili:
Calories: ~300–350 kcal
Protein: ~12–16 g
Fiber: ~8–12 g
Fat: ~5–8 g
High in vitamins from veggies, heart‑healthy legumes, and rich flavor from spices
Frequently Asked Questions (FAQ)
How can this be ready in just 30 minutes?
Using canned beans and tomatoes cuts down on cooking time. The spice-to-ingredient ratio ensures rich flavor fast—30 minutes is all it takes.
Can I use dried beans instead?
Yes, if pre-soaked or pressure-cooked separately first. Otherwise, use faster-cooking canned or quick-cook beans.
Is this gluten-free?
Yes—ensure any broth or store-bought seasonings you use are certified gluten-free.
How can I make it lower in sodium?
Use low‑sodium canned beans, no-salt-added tomatoes, and control added salt. Rinse beans well to remove extra sodium.
Can kids eat this?
Definitely—just omit jalapeño and choose mild chili powder. Top with cheese or yogurt to make it more kid-ready.
Can I make this in an Instant Pot?
Yes! Use the “Sauté” mode to cook aromatics and spices, add remaining ingredients, pressure cook on high for 5 minutes, and quick release. Stir and adjust seasoning.
