Meat Free Chili
This Easy 1-Pot Veggie Bean Chili recipe is really simple yet full of flavours. Made from mostly pantry-staples it only takes about 30 minutes in total to prepare which makes it a great quick weekday meal option. Besides two different types of beans, which helps adding some variety to our diet (which our gut microbiome will be very thankful for), it also includes some fresh veggies. All in all it's a healthy wholefood meal, high in fibre and also some plant-based protein. It's also a dish that can easily be prepared the evening before as this will only further enhance its flavours.
How to Make This Easy 1-Pot Veggie Bean Chili
Start by sautéing onion, garlic and celery until onion is soft, slightly brown and translucent.
Then it's time to add your carrots and tinned tomatoes.
Add miso paste, tomato paste as well as smoked paprika and let simmer for about 10 minutes.
Next add in your veggie stock and let simmer for another 10 minutes before adding in your beans and sweet corn.
Ingredient & Substitution Notes
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Onion: I perfer using red onion for this recipe but any other type would definitley work as well.
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Chopped Tomatoes: I used chopped tomatoes without any additives like sugar or oil.
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Vegetable Broth: I use store bought veggie broth powder in all my recipes that contain veggie stock. I make sure that it contains almost no additives- it might take a while to find an appropriate one but once you’ve found a brand that you like, it saves a lot of time and energy. With the veggie stock powder that I use, 1 tablespoon of powder is enough to produce 2-3 cups of veggie stock. In addition, mine is a bit salted so I usually don’t need to add a lot of additional salt but that might be different in your case.
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Maple Syrup: This recipe calls for maple syrup in order to help counteract the slightly acidic taste of the tinned tomatoes. You could also use honey or any other sweetener of choice.
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Kidney Beans: You could also use black beans or any other type of beans your like or have on hand.
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Smoked Paprika Powder: If you can't find it in your grocery store, you'll almost always be able to find it online. I woun't skip it since it really adds to the flavour of the chili.
- Miso Paste: This paste is not on the picture but I regularly use it in order to add in some umami flavour. You could also use soy sauce instead of simply skip it.
Other Quick Dinner Recipes You Might Like
Easy 1-Pot Veggie Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 3 garlic cloves minced
- 2 celery stalks chopped
- chili (optional)
- 2-3 carrots chopped
- 1 ½ cup (350ml) veggie stock
- 1 tin (400g) chopped tomatoes
- 1 teaspoon smoked paprika powder
- 1 tablespoon tomato paste
- 1 tablespoon miso paste
- 1 tin (400g) kidney beans
- 1 tin (400g) white beans
- 1 small tin (250g) sweet corn
- 1 teaspoon maple syrup
- salt & pepper
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion & garlic and sauté until golden.
- Add celery stalks and fry for about 1 more minute.
- Then add in carrots, chopped tomatoes, smoked paprika, miso paste and tomato paste.
- Turn back heat and let simmer with a lid on for about 10 minutes.
- Add veggie stock and let simmer for another 10 minutes or until carrots are soft but not mushy.
- Add in beans, sweetcorn & maple syrup and serve with a generous scoop of guacamole & yoghurt.
Notes
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