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Vegetable and Heirloom Bean Chili

If you like your chili hearty, not soupy, this recipe is going to be your new favorite.

Course Main Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 324 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1/2-1 jalapeno pepper seeded, cored and minced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 large zucchini diced
  • 1 medium bell pepper yellow, red or orange, diced
  • 3 cups cooked heirloom beans see note
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 cup water or vegetable broth
  • 3/4 cup fresh or frozen corn kernels
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Chopped cilantro and green onions sour cream, shredded cheese or crumbled queso fresco and/or crackers, for serving

Instructions

  1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until it’s softened, 5-7 minutes. Add the jalapeño, garlic and spices, and cook until fragrant, about 1 minute.
  2. Stir in the zucchini, and bell pepper. After a minute or two of stirring, add the beans, tomatoes, water or broth, corn, and tomato paste.
  3. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste, then divide into bowls and garnish as desired.

Recipe Notes

Use a single variety of heirloom beans or two; a heaping 1/2 cup of dried beans is about 1 1/2 cups cooked. Canned beans can be substituted as well--you'll need 2 cans of beans, drained and rinsed.

Nutrition Facts
Vegetable and Heirloom Bean Chili
Amount Per Serving (1 /4 of recipe)
Calories 324 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1.2g8%
Carbohydrates 42.4g14%
Fiber 15.2g63%
Sugar 14g16%
Protein 14.6g29%
* Percent Daily Values are based on a 2000 calorie diet.