Freezer-Friendly Vegetarian Bean and Vegetable Chili
A hearty vegetarian chili packed with black beans, kidney beans, and fresh vegetables like zucchini, yellow squash, and bell peppers. Seasoned with warming spices including chili powder, cumin, and oregano, this satisfying meal develops rich flavors as it simmers. Perfect for meal prep and weeknight dinners, it freezes beautifully for future meals. The combination of tender vegetables and protein-rich beans creates a filling dish that appeals to vegetarians and meat-eaters alike.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- ⅛ tsp cayenne pepper(optional)
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small red pepper, diced
- 2 10 oz cans diced tomatoes with green chili peppers
- 2 tbsp tomato paste
- 1 ear corn, kernels removed
- 1 ½ cups cooked black beans
- 1 ½ cups cooked kidney beans
- salt and pepper, to taste
Instructions
- 1
Heat oil in Dutch oven over medium heat
- 2
Add onion and cook until softened
- 3
Add garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant
- 4
Stir in zucchini, yellow squash, and red pepper and cook until softened
- 5
Add tomatoes, tomato paste, corn, and beans
- 6
Bring chili to boil, then reduce heat to low and simmer
- 7
Season with salt and pepper to taste
Tips
Use canned beans for convenience, just rinse and drain them first to reduce sodium content.
Chili tastes even better the next day as flavors meld together, so consider making it ahead of time.
Freeze in portion-sized containers for up to 3 months for quick future meals.
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made up to 2 days ahead and reheated
Serve hot with cornbread, shredded cheese, or sour cream
Common Mistakes
Don't skip sautéing aromatics to avoid bland flavor
Simmer uncovered to avoid watery consistency
Substitutions
adjust spice level
FAQ
Can I make this chili in a slow cooker?
Yes, sauté the aromatics first, then add everything to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How long does this chili keep frozen?
Properly stored in freezer containers, this chili maintains quality for up to 3 months in the freezer.
Can I add meat to this vegetarian version?
Absolutely, brown 1 pound ground turkey or beef with the onions before adding other ingredients for a heartier version.