Slow-Simmered Vegetable and Bean Chili
A hearty, plant-based chili simmered with beans and seasonal vegetables for deep, savory flavor and satisfying texture. This american-inspired vegetarian ready in about 80 minutes pairs (15 oz, drained and rinsed) black beans, (14.5 oz) diced tomatoes, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz, drained and rinsed) kidney beans
- 1 can (15 oz, drained and rinsed) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 medium, diced onion
- 2, minced garlic cloves
- 2 medium, diced carrots
- 1 medium, diced zucchini
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large pot, combine 1 can kidney beans (drained and rinsed), 1 can black beans (drained and rinsed), 1 can diced tomatoes, 1 medium diced onion, 2 minced garlic cloves, 2 diced carrots, and 1 diced zucchini.
- Step 2: Add 2 cups chicken broth, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Step 3: Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 50 minutes, stirring occasionally until vegetables are tender.
- Step 4: Remove the lid, increase heat to medium, and simmer uncovered for 10 minutes to thicken slightly. Adjust seasoning with additional salt or pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Vegetable and Bean Chili take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Vegetable and Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Slow-Simmered Vegetable and Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Vegetable and Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Vegetable and Bean Chili?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
