Healthy Veggie Chili
I love a good and hearty meal that feeds my family on a budget, and this Healthy Veggie Chili recipe does exactly that in just 45 minutes! I make it with three kinds of beans, green chilis, and the perfect blend of spices to cozy up with on a cold evening.
Servings: 5
Calories: 94kcal
Ingredients
- 1 cup chopped red onion
- 3 cloves garlic , chopped
- Drizzle of oil or broth to sauté
- 1 cup chopped carrots
- 1 cup diced red pepper
- 1 cup frozen corn
- 1 jalapeno , seeded and chopped (optional for spice)
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1- 1 ½ teaspoon sea salt , start with 1 and add more if needed
- 2 cans diced green chiles
- 1 can fired roasted diced tomatoes (15 ounce cans)
- 3 cups veggie broth , low sodium if needed
- 3 cans cooked beans of choice , drained and rinsed, I used kidney, black and pinto (15 ounce cans)
Topping ideas:
Instructions
- Sauté the onion and garlic in oil/broth until the onion is soft. About 5 minutes.
- Add the carrots, red pepper, corn, jalapeno (if using), chili powder, oregano, cumin and salt. Sauté about 5 more minutes until the carrots are just beginning to soften
- Add in the chiles, tomatoes, broth and beans. Simmer uncovered for 20-25 minutes.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for making my Healthy Veggie Chili is to let it rest before serving. Once I turn off the heat, I set the pot aside for about 10 minutes and let it just sit. This little break gives the flavors a chance to settle and blend together, so every spoon tastes richer and more balanced. I figured this out one night when I served it straight from the stove, and while it was good, the leftovers the next day were even better. Now I always plan for that short wait, even if the kids are asking when dinner will be ready, because it’s worth it.
- Taste as you go: I like to sample the chili while it simmers and adjust the seasoning so it’s just right for my family.
- Use day old cooked beans if possible: If I have beans I cooked ahead of time, I use those for an even richer flavor.
- Control the heat: I remove some or all of the jalapeno seeds if I want a milder chili for the kids.
- Double the batch: This chili freezes well, so I often make a big pot and save some for another night.
- Add toppings at the table: I set out bowls of avocado, chopped cilantro, dairy free sour cream, and lime wedges so everyone can make their own bowl just the way they like it.
Nutrition
Calories: 94kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 583mg | Potassium: 392mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6221IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg