Vegetable Bean Chili Recipe

Name: Vegetable Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup diced red bell pepper; 1 cup diced green bell pepper; 1 cup diced orange bell pepper; 1 ½ cups diced onions; 6 garlic cloves, minced; 1 medium zucchini, seeds removed and diced; 1 teaspoon paprika; ½ teaspoon Mrs. Dash table blend seasoning; 2 tablespoons cumin; 2 ½ tablespoons chili powder; 2 tablespoons unsweetened cocoa powder; 1 ½ cups cooked black beans; 1 ½ cups cooked pinto beans; 1 ½ cups cooked chickpeas; 1 (28 ounce) can no-salt-added tomato puree; 1 (28 ounce) can no-salt-added diced tomatoes; ¼ cup flat leaf parsley, chopped

Servings: persons

2 tablespoons extra virgin olive oil
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced orange bell pepper
1 ½ cups diced onions
6 garlic cloves, minced
1 medium zucchini, seeds removed and diced
1 teaspoon paprika
½ teaspoon Mrs. Dash table blend seasoning
2 tablespoons cumin
2 ½ tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 ½ cups cooked black beans
1 ½ cups cooked pinto beans
1 ½ cups cooked chickpeas
1 (28 ounce) can no-salt-added tomato puree
1 (28 ounce) can no-salt-added diced tomatoes
¼ cup flat leaf parsley, chopped

1
Heat oil in a large dutch oven over medium heat.
2
Add the onions and peppers.
3
Seasonon with alittle Mrs Dash.
4
Stir and cook until the vegetables are tender, about 10 minutes.
5
Add the garlic and stir.
6
Cook for an additional minute.
7
Add the zucchini and all remaining ingredients, except the parsley.
8
Stir to combine.
9
Cover the pot and bring the chili to a boil.
10
Stir once more, reduce the heat to a simmer and cook until the zucchini is tender.
11
Stir in the parsley and adjust the seasoning needed.
12
Enjoy!

771

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 cup diced red bell pepper, 1 cup diced green bell pepper, 1 cup diced orange bell pepper, and more.

Yes, Vegetable Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Bean Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions