Chili season is back in full swing and I am so excited that fall has come and even more excited to share this incredibly hearty and delicious Red and White Bean Veggie Chili with you all!
This chili is so amazing! Trust me! Make you’re shopping list and get to the store now or just check out your pantry and fridge, you probably already have all of the ingredients on hand. I certainly did, which made this an easy win to make for a quick dinner mid-week. See the shopping list below.
You have to make this!
This recipe came to me in a thought while I was spinning on my Peloton bike, more on that later. It was actually a little colder here in North Carolina. Okay, like 75 degrees but for us that feels chilly when it has been in the mid-high 90’s for months. I had decided to get a quick workout in while the kids napped and had some down-time (I only have a little while before nap time is gone so taking advantage). I do my best thinking while I am destroying myself on the bike or running. Anyway, I digress, let’s get back to this absolutely amazing chili that you must make today!
Look at that gorgeous bowl of chili full of protein, vitamins and bold flavor that you can make yourself and feel so good about feeding to your family. My kids loved this (minus the green onion I sprinkled on top of course). I paired this with some oven baked wonton strips that my kids also devoured. I almost didn’t have enough left for these photos.
The thing I LOVE MOST about this recipe is that it only took a little bit of prep work but came together so quickly. Bonus , I only used one pot and a cutting board so less dishes and cleanup. Round of applause please!
Here are the amazing, nutrient packed ingredients I used in this recipe for your shopping list:
- Red Kidney Beans
- White Northern Beans
- Diced tomatoes
- Tomato paste
- Red bell pepper
- All of the spices, my favs: Garlic Powder, Onion Powder, Chili Powder, Cumin, Coriander, Oregano, Paprika
- Veggie stock (store-bought)
- Red wine ( yum!)
- Maple Syrup (always my sweetener of choice)
- Olive oil
- Salt and pepper
So beautiful! You know you want some.
Nutrients you get in this recipe (there are so many!):
- Plant-based protein
- Vitamin C
- Vitamin A
- 1 15 oz can Red kidney beans
- 1 15 oz can Northern White Beans
- 2 15 oz cans Fire roasted diced tomatoes
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 1 medium onion, diced
- 1 Red bell pepper, diced
- 1 tablespoon tomato paste
- 2 Tablespoons Garlic powder
- 2 Tablespoons Onion powder
- 2 Tablespoons Chili powder
- 2 Tablespoons Cumin
- 2 Tablespoons Coriander
- 2 Tablespoons Oregano
- 2 Tablespoons Paprika
- 1/4 cup Red wine
- 1 cup Veggie stock (I used store bought)
- 1/4 cup Maple syrup
- 2 Tablespoons olive oil
- Salt and Pepper to taste
- 12 Wonton wrappers
- Olive oil spray
- Heat a dutch oven or large pot to medium-high heat on the stove, add in 1 tablespoon olive oil.
- Once the oil is hot, add in the veggies.
- Add in a pinch of salt and pepper and stir. Let cook for 15 minutes until golden brown.
- Add in the spices and mix them in with the veggies, let cook for 1-2 minutes.
- Add in the veggies stock and wine to deglaze the pan scraping the brown bits of flavor off the bottom of the pan. Add in the additional tablespoon of olive oil if needed.
- Add in the tomatoes and beans.
- Stir it all together and let it come to a boil.
- Add in the maple syrup and stir.
- Simmer on low for 20 minutes, until the kitchen smells amazing!
- Serve and enjoy!
- Preheat the oven to 325 F degrees
- Spray a baking sheet with olive oil cooking spray.
- Cut the wonton wrappers into strips (I cut them into about a half inch in width)
- Place the wonton strips on the baking sheet, spread them out into a single layer.
- Spray with more cooking spray and sprinkle with salt.
- Bake for 5-6 minutes until golden brown.
- You can sub out the veggies for other produce (like peppers, mushrooms, parsnips )you have on hand and could even add in some sweet potato or diced squash to bulk it up a bit.
- The leftovers store great in an airtight container in the fridge for up to 4 days. This is a great make-ahead meal that you can reheat on the stovetop for an easy family dinner night any day of the week!