Always Nourished

PCOS-Friendly Food & Recipes For Everyday Life!

  • Start Here
  • About
    • Meet Becca
    • About Holistic Nutrition
    • How I Eat For PCOS
  • Recipes
    • PCOS-FRIENDLY
      • PCOS-Friendly Favourites
      • 10 Ingredients or Less
      • Eat More Veggies
      • No Sugar Added
    • BREAKFAST
    • DINNER
    • LUNCH
    • SNACKS
  • Work With Me
    • PCOS Nutrition & Wellness Programs
  • Resources
    • FREE PCOS Resources to Help You…
  • Contact
    • Get In Touch

Easy Veggie and Bean Chili

8 Comments

Jump to Recipe·Print Recipe

A simple and EASY Veggie and Bean Chili that’s gluten-free, vegan and completely delicious. This veggie-packed chili is hearty and filling with just a touch of spice.

A simple and EASY Veggie and Bean Chili that's gluten free, vegan and completely delicious. The veggie-packed chili is hearty and filling with just a touch of spice that's ready in about an hour.

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

Is there a  better cozy fall or winter dinner than a big bowl of chili?

And this! This is one of those allergy-friendly, gluten-free and plant-based meals that everyone will love. And that’s healthy and good for you and easy to make too!

This easy chili is made with simple veggies, like carrots, celery, onions and bell pepper, and a load of different beans and lentils that can be ready in about an hour.

Cozy fall and wintertime dinners don’t get much better than this!

But back to soup mode. I’ve decided recently (ie. Yesterday when the wind chill was just about freezing. Like, actually freezing. Like, actually zero degrees.) that I don’t like the cold. Well, maybe I didn’t just decide as much as I was rudely reminded.

Still. I don’t like the cold. Which is weird because I did live in one of the coldest places in Canada for 3 years. I still don’t know how I survived. 

The point being – I need soup. I need the incredible feel-good warmth to get me through the chilly days and evenings.

Soup, and soup-like things, just make everything better. And warm.

A simple and EASY Veggie and Bean Chili that's gluten free, vegan and completely delicious. The veggie-packed chili is hearty and filling with just a touch of spice that's ready in about an hour.

MORE ABOUT THIS VEGGIE AND BEAN CHILI RECIPE…

This chili is so hearty and filling. And made with only the simplest ingredients like carrots, onions, celery, bell pepper, tomato, garlic and so many types of beans – 6 beans to be exact plus red lentils.

I used a can of 6-bean blend, of course, if you are partial to a particular bean you can definitely just use that one. And don’t skip out on the lentils. They give this veggie chili so much texture!

And this isn’t one of those overly soupy vegetarian chilis either – it’s thick and rich and full of flavour!

The spice base here is smokey chili powder (obviously), with cumin, paprika, oregano and just a pinch of nutmeg and red pepper flakes. It isn’t overly spicy – although if you like spicy go crazy with the red pepper flakes and even some cayenne or your favourite hot sauce – but so crazy flavourful.

SIDE NOTE: I haven’t had too much luck with chilis before (much like pancakes) – for whatever reason, I struggle with finding the right combinations of textures, the right spice combo, the right consistency no matter what. But now!! I am so excited to share this chili recipe with you guys!

But best of all, I love how easy it is to make – less than an hour on the stovetop. You all know how I like easy while still being gluten-free, full of veggies and good for you too!

And those toppings! Don’t forget the toppings. Sliced avocado or some great guacamole along with some extra lime juice, and fresh herbs like cilantro or parsley are a must! Or try some grated gouda cheese or sour cream or a spoonful of salsa too

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Veggie and Bean Chili


  • Total Time: 1 hour 10 minutes
  • Yield: about 10 cups (approx. 6 servings) 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 tablespoon oil (I use avocado oil)
  • 1 cup onion, chopped (from 1 small-ish onion)
  • 1 cup celery, chopped (from 2 stalks of celery)
  • 2 cups carrots, peeled and chopped (from 2 small carrots)
  • 1 cup bell pepper, chopped (I used 1 small-ish red bell pepper)
  • 3 large cloves of garlic, minced or finely grated
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon red pepper flakes
  • 1 cup vegetable stock (or use homemade)
  • 1 28oz can whole tomatoes with their juices (about 3 cups of tomatoes)
  • 1 19oz can low-sodium mix beans (about 2 cups)
  • 1/2 cup dried red lentils
  • Juice of half a lime
  • 1 bay leaf
  • 1 teaspoon sugar (or use a drizzle of honey, maple syrup or agave; optional but highly recommended)
  • Avocado or guacamole, fresh herbs, lime juice, salsa and tortilla chips, for serving

Instructions

  1. In a large pot heat oil over medium-high. Add the onions, celery, carrots and bell pepper. Cook, stirring occasionally until the onions are just translucent, about 5 minutes. Add in the garlic and continue cooking for another minute.
  2. Add the spices to the pot (chili powder, cumin, paprika, oregano, salt, nutmeg, red pepper flakes) stirring well to make sure all the veggies are coated. Cook for a minute or so more, until very fragrant.
  3. Add the stock to the pot, being sure to scrape any browned bits from the bottom of the pot. Then add tomatoes and their juices being sure to gently break some of the whole tomatoes up into pieces with your spoon or spatula.
  4. Add the beans and lentils and stir until well incorporated.
  5. Add the juice of half a lime to the pot along with a bay leaf. Stir again.
  6. Bring the chili up to a boil (you can increase the heat a little bit to do this) and then reduce heat and simmer for 30 minutes or until the lentils are tender and the chili has thickened slightly.
  7. Stir in the sugar or drizzle of liquid sweetener and stir to combine.
  8. Serve immediately with sliced avocado or guacamole, fresh herbs or salsa on top or keep chili stored in an airtight container in the fridge for up to 3 days. This chili freezes well too.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

Did you make this recipe?

Tag @alwaysnourished on Instagram


October 26, 2016

« Roasted Red Pepper Cauliflower Soup
Toasted Coconut Almond Energy Bites »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Alisa Fleming says

    October 29, 2016 at 12:15 am

    That chili looks amazing enough and then you topped it with that perfect avocado – I want a bowl of this now!

    Reply
    • Rebecca says

      October 31, 2016 at 6:28 am

      Me too!! Thanks, Alisa!

      Reply
  2. Sonali- The Foodie Physician says

    October 28, 2016 at 2:18 pm

    Oh YUM! This looks like a big ol’ bowl of comfort to me! Since moving to FL a few years I haven’t been able to enjoy a lot of my winter comfort foods because it’s just too darn hot all the time. But chili is something I love to eat all year round no matter what the weather 🙂

    Reply
    • Rebecca says

      October 31, 2016 at 6:27 am

      Agreed! Thanks, Sonali!!

      Reply
  3. Sarah- A Whisk and Two Wands says

    October 28, 2016 at 2:14 pm

    Looks delicious, and nutritious! I love soups, we’ve been making it atleaast once a week lately. I love a good veggie chili, my fav is one with pumpkin or butternut squash. Love packing in all the nutrition and I’m an avocado on top kind of girl too!

    Reply
    • Rebecca says

      October 31, 2016 at 6:27 am

      Avocado on top is a must!!

      Reply
  4. Liz @ pumpkin & peanut buter says

    October 26, 2016 at 5:25 pm

    Looks fantastic! I LOVEEE chili and make it all the time in the fall/winter months. Definitely going to have to add this to my chili rotation 🙂

    Reply
    • Rebecca says

      October 27, 2016 at 4:48 pm

      Thanks, Liz! You will love it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

logo
Food Advertisements by

Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

  • Facebook
  • Instagram
  • Pinterest
logo
Food Advertisements by

The Latest PCOS-Friendly Recipes

  • Instant Pot Turkey & Black Bean Chili
  • Easy Air Fryer Chicken Drumsticks
  • Healthy Beef & Bean Chili
logo
Food Advertisements by

Contact | Work With Me | Privacy Policy | Site Policies | Disclaimer

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in