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Vegetable Bean Chili

There are never enough chili recipes and ideas. This quick and easy version is a substantial one-dish meal. Serve condiments alongside, such as fresh cilantro, chopped green onion, corn chips or sour cream. Cornbread is an excellent accompaniment that can be prepared ahead.
Course: Main Course
Cuisine: American
Servings: 3


  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 small zucchini, diced
  • 1 red pepper, seeded and diced
  • 1 19 oz can stewed tomatoes, chopped
  • 1 cup fresh or frozen corn kernels
  • 1 cup black beans or chickpeas - drained and rinsed
  • 1 cup tomato juice or sauce
  • 1 1/2 tsp chili powder
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • Chili can be prepared a day ahead, covered and refrigerated. Reheat, covered in preheated oven 375° toaster oven for 25 minutes, stirring a few times, until hot.
  • In an 8 cup ( 2 L) shallow casserole or baking dish, combine garlic, onion, celery, zucchini, red pepper, tomatoes, corn, beans, tomato juice, chili powder, oregano, salt and pepper.
  • Bake, covered in a preheated 400° toaster oven for 35 minutes. Remove cover and bake for another 20 minutes, or until celery and zucchini are tender and chili is bubbling. 
  • Stir a few times during cooking. Serve.