Slow-Simmered Vegetable and Bean Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 60 min Serves 6 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

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