Needing a little comfort food to keep you warm? Check out my easy, three-bean vegetarian chili recipe. It's super simple to make and great for those cold days, or when you are in need of something hearty and homemade. It's also packed with fall spices and zucchini, a perfect dish for the fall and winter.
Serving Size: Makes 4-5 servings
Cooking/Prep Time: 25 minutes
- 1 1/2 cups organic vegetable broth
- 1 whole onion, chopped
- 1/4 cup chopped seeded jalapeno (2 peppers) or chipotle peppers
- 2 teaspoons chili powder
- 2-3 tbsp ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 (15-ounce) cans no-salt-added chickpeas rinsed and drained
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 fresh tomatoes, chopped
- 2 zucchini, chopped
For the garnish:
- 4 cups fresh raw corn kernels from 4 ears of corn (used for toppings/garnish)
- 1 cup fresh cilantro (used for dish and for toppings/garnish)
- 1 cup red onion diced (used for toppings/garnish)
- 2 ounces shredded cheddar or Fontina cheese (optional)
- Saute onions, garlic, ginger. Add cumin, salt, pepper, chili powder, and other spices.
- Add in fresh diced tomatoes, zucchini, and peppers.
- Stir in beans and canned tomatoes. Add vegetable broth as needed. You may skip this step, depending on how chunky you want your chili to be.
- Simmer for 10 mins. Turn off stove and add 1/2 cup of cilantro at the end.
- Serve in bowl and dress with toppings, this is the best part! Top with fresh raw corn, cilantro, onions and cheese. The fresh corn adds a nice crunch to the dish just as the onions do. Enjoy!