Hearty Vegetable Chili is loaded with vegetables and packed with plant protein, like three kinds of beans and quinoa, for a delicious plant-based chili.
Who doesn't love a good chili this time of year? We may not have many cooler days in Florida, but the first day of cooler temperatures always has me reaching to my pantry for chili supplies!
The beautiful thing about chili, too, is that it is just so darn versatile. Plus, on top of being versatile, it's typically a pretty forgiving recipe if you want to try adding a little of this and a little of that.
This Hearty Vegetable Chili is perfect for that. In the recipe below I've listed everything I used to prepare this chili, but you can totally get flexible and creative. Use what you have and what you love! Some ideas:
- Use any type of dark leafy green instead of kale (kale works beautifully here, but you can also try Swiss chard, bok choy, spinach, etc.)
- Use any type or combination of beans you love. You could even use lentils instead of beans!
- Don't have any quinoa but have brown rice? Use that instead.
- Have an extra zucchini in your veggie drawer? Chop that up and add that too!
Or you can make it exactly as listed below. 😉 I do have to say, while I totally advocate for y'all doing what fits for you, I strongly recommend the spice combination. I've never added cinnamon to chili before, but it combination with the other spices it. just. works. Ugh, it's SO dang good, it doesn't taste weird or sweet or anything, it just really complements the warming palate of the other spices so well.
If you try it, let me know! Were you a fan of the cinnamon added to the spices or are you more traditional with your spice preferences? Or is that old news, no biggie to ya? 😉 Share your thoughts in the comments below, and please share a pic with me of your finished product on the NTF Facebook page or by tagging me (@nutritiotofit) on Instagram with #nutritiontofit!
Want to try some of my other favorite nourishing fall recipes?
- Butternut Sage Carbonara
- Pumpkin Falafel
- Slow Cooker Applesauce
- Roasted Butternut Squash Soup
- Apple Cranberry Sauce
- Pumpkin Spice Buckwheat Granola
Hearty Vegetable Chili
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery diced
- 2 carrots diced
- 1 small yellow onion diced
- 1 bell pepper chopped
- 8 oz mushrooms chopped
- 1 medium sweet potato chopped
- 2 cups chopped kale
- 3 cans fire roasted diced tomatoes
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can garbanzo beans rinsed and drained
- 1 ½ cup water
- ½ cup quinoa
- 1 ½ tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon cinnamon
- 1 teaspoon salt
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat.
- Add celery, carrots, and onion and saute stirring occasionally for 4-5 minutes, or until onions are turning translucent.
- Add bell pepper, mushrooms, and sweet potato and continue saute stirring occasionally for 2-3 minutes. Stir in kale and cook another 2-3 minutes.
- Add tomatoes and beans, then stir.
- Add water, quinoa, and spices, then stir.
- Cover and allow chili to cook for 30-45 minutes, or until quinoa has absorbed liquid and the chili is thick and vegetables tender.
- Any leftovers can be stored in a refrigerator in an airtight sealed container up to 4 days or frozen up to 3-4 months (tip: I like to freeze in individual portions for fast and easy "freezer meals"!).
Notes
Nutrition
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Amy Gill says
This looks amazing! Do you think I could cook this in a slow-cooker?
Lindsey Janeiro says
Thanks, Amy! I haven't tested this recipe in a slow cooker yet. I think you could but the flavor may be a little different (when sauteing the vegetables they can get a little caramelized/ deeper flavor), and adding raw veggies to the slow cooker may result in a little more water being released into the chili, but I don't think that would be a huge difference. If you try it in the slow cooker, please let me know how it goes!
Amy Gill says
I wondered about that, but thought I might try sauteeing the veggies before I put them in the slow cooker to get that flavor. Will definitely let you know how it goes!
Lindsey Janeiro says
I thought about the same thing! Let me know how it goes if you try it! 🙂
Tawnie Kroll says
My stomach is growing just looking at these pictures! Pinning this to make ASAP!
Lindsey Janeiro, RDN, CLT says
Yum, enjoy it!
Nutrition à la Natalie says
This was so good. Loved that it had so many veggies!
Lindsey Janeiro, RDN, CLT says
Thanks so much Natalie, glad you enjoyed all the veggies!
Meme says
This chili is loaded with flavor ( and vegetables!) and makes a great dinner or lunch for busy people on the go!
Lindsey Janeiro, RDN, CLT says
Yay, thanks Meme!
Liz Shaw says
Never thought of throwing quinoa in! I always have it in the house
Lorie says
I literally make chili EVERY Sunday starting in fall so this is now in the rotation! Yum!
Lindsey Janeiro, RDN, CLT says
Oh perfect, it's one of my favorites!
Emily Kyle says
This was so hearty and delicious, my husband didn't even mention anything about meat! (Yay!)
Lindsey Janeiro, RDN, CLT says
haha I love it, a true testament to the heartiness!