DinnerMain Course

Veggie Veggie Chili

Name: Veggie Veggie Chili
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 tbsp olive oil; 2 pcs yellow onion chopped; 3 clove garlic minced; 2 pcs celery chopped; 1 pcs green bell pepper chopped; 1 cup cremini mushroom diced; 1 pcs jalapeño finely chopped, seeds removed for less heat; 2 tsp chili powder; 710 ml lager beer; 1 tsp hot sauce (optional); 255 g canned kidney beans rinsed and drained; 255 g canned pinto beans rinsed and drained; 255 g canned black beans rinsed and drained; 255 g canned chickpeas rinsed and drained; 800 g canned diced tomatoes undrained; 425 g tomato purée; 170 g tomato paste; 1 pcs zucchini diced; 1 pcs yellow squash diced; 1 cup water; 1 tsp salt or to taste; 0.5 tsp black pepper freshly ground, or to taste

A hearty, one-pot chili loaded with four types of beans and a variety of fresh vegetables. This recipe makes a generous batch, perfect for feeding a group or for meal prepping, as it tastes even better the next day.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 6
Difficulty: Easy
Per serving: 363 kcal

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
2 pcsyellow onion, chopped
3 clovegarlic, minced
2 pcscelery, chopped
1 pcsgreen bell pepper, chopped
1 cupcremini mushroom, diced
1 pcsjalapeño, finely chopped, seeds removed for less heat
2 tspchili powder
710 mllager beer
1 tsphot sauce(optional)
255 gcanned kidney beans, rinsed and drained
255 gcanned pinto beans, rinsed and drained
255 gcanned black beans, rinsed and drained
255 gcanned chickpeas, rinsed and drained
800 gcanned diced tomatoes, undrained
425 gtomato purée
170 gtomato paste
1 pcszucchini, diced
1 pcsyellow squash, diced
1 cupwater
1 tspsalt, or to taste
0.5 tspblack pepper, freshly ground, or to taste

Equipment

stirring spoon · colander · large pot · cutting board · knife · can opener

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion, celery, green bell pepper, and mushrooms to the pot. Sauté for 8-10 minutes until the vegetables have softened.
About 10 min
Cook’s note: Don't rush this step; building a flavorful base is key to a good chili.
3
Stir in the minced garlic and chopped jalapeño and cook for about 1 minute until fragrant.
About 1 min
4
Add the chili powder and stir to coat the vegetables. Cook for another 30 seconds to toast the spice.
About 1 min
5
Pour in the beer and optional hot sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
About 3 min
Cook’s note: Use a gluten-free beer if you need to make the recipe gluten-free.
6
Let the mixture simmer for about 10 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
About 10 min
7
Add the rinsed and drained kidney beans, pinto beans, black beans, and chickpeas to the pot.
About 1 min
Cook’s note: Rinsing canned beans removes excess sodium and starchy liquid.
8
Add the diced tomatoes, tomato purée, tomato paste, zucchini, yellow squash, and water. Stir everything together until well combined.
About 3 min
9
Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally to prevent sticking.
About 1 hr
Cook’s note: A longer simmer time will result in a deeper, more developed flavor.
10
Stir in the salt and black pepper. Taste and adjust seasoning as needed before serving.
About 1 min

Per serving

Nutrition

30%Score

Calories: 362.8kcal
Protein: 14.8g
Carbs: 55.2g
Fat: 6.2g
Fibre: 13.4g
Sugar: 20g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chili in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until hot.