Vegetarian Bean Chili

1959292_10152612013801643_788262456385670709_nLately even thought I don’t have a typical 9-5 type of job, I still somehow find myself struggling to fit in all the things I would like to do in a day. More and more I am trying to come up with meals that are quick, healthy and filling. I have been trying to be careful to make sure I am eating balanced meals and not overly relying on one thing like rice or potatoes.

There are a million chili recipes out there, even vegetarian versions. I have made two other versions this recipe but wanted to try something new. The nice thing about this one is that it is simple, inexpensive, and as easy as “open cans and combine.” Nothing fancy- just a quick weekday solution to “whats for lunch/dinner?” It is even better the next day for lunch.


1 can of black beans

1 can of kidney beans

1 can of garbanzo beans

1 cup of corn

1 medium onion, chopped

1 medium zucchini, chopped

4 tomatoes, chopped

1/2 cup mushrooms, chopped

3-4 garlic cloves, chopped

1 jalapeno pepper, chopped

2 tbsp chili powder

2 tbsp coriander-cumin powder

2 tbsp garam masala

2 dry bay leaves

3 cups of water

2 tbsp olive oil

salt to taste



Chop all veggies and Set it aside.


Drain and rinse the beans. Set aside.

In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, pepper, onion and sauté for few minutes. Add tomatoes, zucchini, corn and all the seasonings. Sauté everything for another 3-4 minutes, stirring frequently. Add the beans and water.

Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30-45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)

Serve hot with dollop of sour cream and shredded cheese. I also love to top it off with some avocado slices.

P.S. This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.



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