These Chili Beans are hearty, cozy and delicious! Enjoy over cauliflower rice or with a side of tortilla chips for a quick and easy vegan dinner.
Confession: These Chili Beans and Vegetables are basically just my Vegan Chili Recipe without the broth 🙂 I was making chili for dinner the other night and stopped to taste it before adding the broth and thought to myself, “I could just eat an entire bowl of this!”. So, the next day I made chili without the broth and this Chili Beans and Vegetable recipe was born!
I am pretty low maintenance when it comes to food and could probably eat beans and rice for every meal without getting bored. These Chili Beans (that I enjoyed over cauliflower rice) bring beans and rice to the next level and are so satisfying and flavorful!
What You’ll Need For Chili Beans
- Beans – I used three cans of beans for this recipe. You could use all the same kind of bean or you can mix it up. I used black, pinto and kidney beans.
- Vegetables – I used my typical vegetables that I put in chili and then also added a few extras I had lying around: onion, bell pepper, zucchini, carrot and then instead of tomato I added salsa.
- Spices – The spices are what really make these Chili Beans flavorful! I like to use cumin, paprika, chili powder, dried Italian seasoning, garlic powder, onion powder and salt and pepper.
How To Make Chili Beans and Vegetables
Like I said before, it’s basically like making chili but you don’t add the broth. I also did leave the tomato paste, crushed tomatoes and refried beans out of the recipe.
- You start by sautéing your vegetables. I diced them up and then added them in all at once. You could cook the onion for a few minutes first and then add everything else in, but I’m a lazy cook 🙂
- Once the veggies are soft, you add in the beans, seasonings and salsa and mix until combined. You then can let it cook for however long you want. I like to cook it for at least 10-15 minutes to let the flavor develop a little bit.
- Then add it to a bowl and top with your favorite toppings and enjoy! I’ve listed a few of my favorite toppings below.
I’ve made this recipe a few times and each time I eat it a little differently. I like to enjoy it on top of cauliflower rice, with tortilla chips or on a big salad. Since there’s no broth in the recipe, I find it much easier to load on the toppings than with traditional chili. Guacamole is always a favorite topping but I also enjoy salsa, non-fat greek yogurt, cilantro, hot sauce, onion and jalapeño.Print
These Chili Beans with Vegetables are hearty, flavorful and so easy to make!
- 2 teaspoons olive oil
- 1/2 yellow onion, diced (or one whole onion if small)
- 2 cloves garlic, minced
- 2 bell peppers, diced (I used one red and one yellow)
- 1/2 cup chunky salsa
- 3 (15 oz) cans beans, drained and rinsed (I used black, pinto and kidney)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- Heat a large pot over medium heat and add the olive oil, all the veggies and a pinch of salt. Cover and cook until veggies are tender, about 10 minutes, stirring occasionally.
- Add in the beans, salsa and all the spices. Stir until combined and let cook over low heat for 10-15 minutes. Top with your favorite toppings and enjoy!
I served mine over cauliflower rice in this photo but you can enjoy it however you like.