What’s better to have on a chilly evening than a bowl of homemade veggie chili? This simple, hearty dish is packed with nutritious vegetables, beans, and a perfect blend of spices, making it a comforting meal that warms you from the inside out.
Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this veggie chili is a delicious and satisfying choice that’s easy to make and sure to please everyone at the table.
Plus, it’s versatile enough to be enjoyed on its own, with rice, or topped with your favorite chili fixings. Let’s dive into this recipe that’s as wholesome as it is flavorful! See below for my dinner menu that features my simple veggie chili recipe!
My Veggie Chili Pot
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Here is my favorite pot: All-Clad HA1 Hard Anodized Nonstick Stockpot 8-Quart
Simple Veggie Chili (prep time: 5-10 minutes, cooking time: 15-20 minutes)
Ingredients
1 can garbanzo beans (15 ounces, drained)
1 can of red kidney beans (15 ounces, drained)
1 can of black beans (15 ounces, drained)
1 yellow squash – chopped into cubes
1 green zucchini – chopped into cubes
1 can diced tomatoes (15 ounces, undrained)
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 cups water (more if you don’t want it too thick)
Diced garlic to taste (1 teaspoon)
Salt to taste (1/2 teaspoon)
Put all ingredients in the pot and bring to a slow boil for 15-20 minutes, stirring occasionally.
Toppings I like to use: Fritos, diced jalapeno peppers, shredded cheddar cheese, sour cream, cilantro.
Leftovers can be served up for lunch the next day or made for another dinner out as well. Need a bigger amount, it’s easy to double this recipe. Be creative! Enjoy!
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Veggie Chili Dinner Menu
Here’s my Super Quick Dinner Menu:
Veggie Chili
Spinach Salad
Bag of pre-washed spinach
Diced tomatoes
Handful of walnuts
Good Season’s Italian dressing
Corn Muffins
My favorite corn muffin mix
Takes about 15 minutes to bake using cupcake tins and papers
Topping: a dab of butter (optional)
You can add any veggies you have in the refrigerator: celery, tomatoes, broccoli. Substitute other beans if you prefer: pinto beans, white beans, or rice, whatever you have on hand.
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Vidya Tiru
this sounds perfect for the winter, and so healthy too..
Anne Z
It was so good! I can’t wait to make it again!
Martha
What a delicious looking meal, especially with the cold weather! I’m going to try that chili!
Anne Z
Mmmm good!
Jeanine Byers
What called to me most from your picture were the corn muffins! Been too long since I had some. But the chili looks yummy, too. I need to try it with just the white beans, I think, because too many different beans & they fail to get along with each other or me. 😉
Alice Gerard
This looks so good! I’m thinking that chili will be great for winter when I need comfort food. And like Jeanine, I think I would use just the white beans because my digestive system is fussy, fussy, fussy. And, for that reason, I will look for a gluten free version of corn muffins to make my fussy digestive system happy, happy, happy.
Anne Z
Thanks Alice – of course right now I’m thinking chili, because the fog is in and it’s not as hot as it was.
My friend likes the Bob’s Gluten free muffin mix. Have you tried it?
Alice Gerard
I have used Bob’s Gluten free 1 for 1 flour, but I haven’t tried the muffin mix. Thank you for the suggestion. I’m definitely going to try it!
Anne Z
That’s great!
Martha
What a yummy sounding recipe and a twist from the “normal” chili! I’m going to try this and freeze individual portions so I’ll have dinner ready when I want it. Thanks for the great recipe!
Anne Z
It does make a lot because I keep adding more veggies and beans! And I have frozen it too! No cooking when you serve that way!
Kebba Buckley Button
Anne, I love the fantasy of cold weather! In Phoenix, we are at a low low temp of only 106! But I have my memories of cold evenings, and chili and cornbread. So thank you for sharing your recipe for chili and your favorite Krusteaz cornbread mix. I went ahead and scrolled down, and there was a honey cornbread from Krusteaz that is *gluten free*! I have been using an expensive mix from Pamela’s, but it’s the perfect volume to bake in an 8 x 8 pan in my countertop oven. Btw, thanks for reminding me with your recipe that I can put zucchini in my chili. Yummmm! You have inspired me!
Anne Z
Well we have fog currently in Marin County, so it feels like a cold night!!!
Glad you found a gluten free version of the cornbread! Glad you are inspired!
Kristine
Yum! This recipe is so comforting. I’ll save it for colder weather; it’s hot in Chicago now. Actually, it would be excellent on a hot dog! Looking forward to your next recipe!
Anne Z
Once made, I have had it cold too! Yes, on a hot dog sounds delicious.