Go Back
In recent years, the shift towards healthy eating has gained tremendous momentum, with many individuals embracing plant-based diets for their numerous health benefits. Among the array of plant-based meals, the Protein-Packed Veggie & Bean Chili stands out as a nourishing, hearty option that not only satisfies your taste buds but also supports a balanced diet. This recipe is ideal for anyone seeking to enjoy a comforting meal without compromising nutritional value.

High-Protein Veggie and Bean Chili

Discover the ultimate comfort food with this Protein-Packed Veggie & Bean Chili recipe. Bursting with flavor and packed with nutrients, this chili combines quinoa, black beans, kidney beans, and a colorful mix of vegetables for a hearty, satisfying meal. It's not only delicious but also offers a wealth of protein and fiber, perfect for those seeking healthier, plant-based options. Ideal for meal prep, this flexible recipe lets you customize the ingredients to suit your taste. Enjoy a warm bowl of nourishment any day of the week!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup corn (fresh, frozen, or canned)

2 cups vegetable broth

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Avocado slices, for serving (optional)

Instructions
 

Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and set aside.

    Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until they become translucent and fragrant.

      Add Bell Pepper and Zucchini: Stir in the diced bell pepper and zucchini, cooking for an additional 5 minutes until they start to soften.

        Combine Ingredients: Add the cooked quinoa, black beans, kidney beans, corn, diced tomatoes (with juices), chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together until well combined.

          Simmer Chili: Pour in the remaining vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and let the chili simmer for about 20-30 minutes, stirring occasionally. This helps all the flavors meld together beautifully.

            Taste and Adjust: After simmering, taste your chili and adjust the seasoning as necessary, adding more salt, pepper, or spices to suit your preference.

              Serve Hot: Ladle the chili into bowls and garnish with fresh cilantro or parsley. If desired, add avocado slices on top for a creamy finish.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings