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+ servings
Veggie Chili

Easy Bean and Veggie Chili

Course: dinner, lunch, Main Course, Soup
Cuisine: california, fusion, Mexican, Tex-Mex, vegan
Keyword: beans, Easy, Family-friendly, glutenfree, hearty, Kid Approved, quick
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 462kcal
Hearty Veggie Chili with hidden vegetables, beans aplenty and flavor galore
Print Recipe


  • 15 oz pinto beans can drained and rinsed
  • 15 oz black beans can drained and rinsed
  • 15 oz white beans can drained and rinsed
  • 15 oz chickpeas can drained and rinsed
  • 1 each onion chopped
  • 2 cloves garlic chopped
  • 5 each baby bell peppers deseeded and chopped
  • 2 each carrots peeled and chopped
  • 2 cups butternut squash peeled and cubed
  • 1 15 oz can crushed tomatoes
  • 1 cup water
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp Smoked paprika
  • ½ cup frozen corn
  • 1 pinch crushed red pepper
  • 1 each zuchinni chopped
  • 1 tsp olive oil
  • 1 salt and pepper to taste


  • Start by putting all veggies (except corn) in a high speed blender or food processor and pulsing until your kids won’t notice there are veggies in this. Just cut the harder veggies like butternut and carrots smaller so that they get chopped by blades easier
  • In a large pot Sauté all the blended veggies in oil, stirring often until you can smell them about 5 mins
  • Add drained beans, water, tomatoes and spices and bring to a boil for 3-5 mins and add corn
  • Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Stir often to make sure nothing is burning on bottom Taste for salt.


Serving: 5g | Calories: 462kcal | Carbohydrates: 83g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 1443mg | Fiber: 25g | Sugar: 5g | Vitamin A: 6031IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 9mg