Feastical

Hearty Chunky Vegetable and Bean Chili – A Wholesome One-Pot Wonder

Hey friends, Beau here from Feastical! Let’s talk about one of life’s greatest simple pleasures: a steaming, fragrant, soul-warming bowl of chili. I’m not talking about a sad, thin soup masquerading as a meal. I’m talking about a hearty, chunky, vegetable and bean chili that’s so robust and satisfying, it feels like a warm hug from the inside out. This is the kind of dish that turns a regular weeknight into something special and makes casual gatherings with friends feel like a celebration.

Now, I know what some of you might be thinking. “Beau, can a chili without meat *really* hit the spot?” My answer, delivered with a confident spoonful, is a resounding YES. This isn’t a “compromise” meal; it’s a celebration of vegetables and beans in all their glory. We’re loading this pot with a rainbow of crisp bell peppers, tender zucchini, and smoky fire-roasted tomatoes. We’re toasting our spices to unlock their deepest, most aromatic flavors. And we’re using a secret, simple ingredient to give it a beautifully thick, spoon-coating texture that will make you a believer.

This recipe is my go-to for busy days, potlucks, and those times when you just need a big dose of cozy. It’s a true one-pot wonder that comes together in under an hour, filling your kitchen with the most incredible aroma. So, grab your favorite Dutch oven or big soup pot, and let’s make a batch of this wholesome, feel-good food together.

The Potluck That Started It All

This particular chili recipe has a special place in my heart because it was born out of a happy kitchen accident. A few years back, I was signed up to bring a dish to a big neighborhood potluck. I had grand plans for a classic beef chili, but when I opened my fridge, my plans changed. I found a vibrant collection of veggies staring back at me—a lone zucchini, a yellow squash that needed a purpose, and a trio of bell peppers in every color. It was a “use-it-or-lose-it” situation.

So, I threw caution to the wind and decided to go all in on the vegetables. I chopped, I sautéed, and I let the pot simmer. I was a little nervous, I’ll admit, showing up with a meatless chili to a crowd of dedicated carnivores. But you know what? That pot was the first one to empty. People couldn’t get over the chunky texture, the smoky depth from the tomatoes, and how incredibly satisfying it was. It was a powerful reminder that sometimes, the best recipes aren’t meticulously planned—they’re created with a little creativity and whatever you have on hand. This chili has been a Feastical favorite ever since.

Gathering Your Chili Champions

This is where the magic starts! The beauty of this ingredient list is its flexibility. Don’t have a yellow squash? No problem. Want it spicier? We can do that. Here’s your shopping list, complete with my chef-y insights to help you understand the “why” behind each item.

• 2 tbsp Olive Oil: Our cooking fat of choice. It adds a lovely, fruity base note. Avocado oil works great too if that’s what you have.
• 1 Large Onion, chopped: The flavor foundation. I like yellow or white onions for their balanced sweetness and punch.
• 4 Large Garlic Cloves, chopped: Because is it even a recipe from me without a generous amount of garlic? It adds that essential, aromatic backbone.
• 1 Jalapeño, diced: This gives us a gentle, building heat. For a milder chili, remove the seeds and ribs. For more fire, leave ’em in or add a second one!
• 1 Red, Green, and Yellow Bell Pepper, large dice: The colorful crew! They bring sweetness, a slight bitterness, and a fantastic crunchy-tender texture. Using all three makes the chili visually stunning.
• 1 Zucchini, large dice & 1 Yellow Squash, large dice: These summer squashes cook down beautifully, adding body and a mild, sweet flavor that soaks up all the spiced tomato goodness.
• 2 tsp Ground Cumin & 2 tsp Chili Powder: The dynamic duo of flavor town! Toasting them in the oil for just a minute wakes them up and makes your whole kitchen smell incredible.
• 1 (28 oz) can Fire-Roasted Diced Tomatoes: This is the SECRET WEAPON. Fire-roasted tomatoes have a smoky depth that instantly elevates this chili from “good” to “can-I-have-the-recipe” great. Don’t skip these if you can find them!
• Salt and Pepper, to taste: Season as you go! Don’t wait until the end. Salting the vegetables as they cook helps draw out their moisture and deepen their flavor.
• 1 tbsp Quick-Cooking Polenta: My favorite little thickener! It dissolves seamlessly into the chili, giving it a rich, hearty body without making it taste gritty or floury. It’s a brilliant little hack.
• 2 (15 oz) cans Black Beans, drained & 1 (15 oz) can Red Kidney Beans, drained: Our protein-packed powerhouses! I love the combination of creamy black beans and meaty kidney beans. Always give them a good rinse and drain to keep the chili from being too starchy.

Let’s Get Cooking: Building Your One-Pot Wonder

Alright, team, it’s time to fire up the stove. This process is all about building layers of flavor. Follow these steps, and you’ll have a pot of gold (or, you know, chili) in no time.

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add your chopped onion and garlic. Now, here’s a pro-tip: you don’t want to rush this. We’re not looking for color, we’re looking for softness and fragrance. Cook them for about 5 minutes, stirring occasionally, until the onions are translucent and smell sweet. This is the flavor base of your entire dish, so give it the love it deserves!
2. Toast Those Spices: This is the step that separates a good chili from a great one. Push the onions and garlic to the side and add your diced jalapeño, cumin, and chili powder right into the oil. Let them sizzle for just 60 seconds. You’ll smell the spices becoming incredibly fragrant and nutty. This toasting process unlocks their essential oils and maximizes their flavor potential.
3. Veggie Party Time: Now, toss in all your beautifully diced bell peppers, zucchini, and yellow squash. Stir everything together so the veggies get coated in the spiced oil. We’re going to cook them for 5-7 minutes, just until they start to soften and lose their raw edge. We want them to retain some texture, so no need to cook them all the way through here.
4. Simmer with the Star: Pour in the entire can of fire-roasted tomatoes with all their glorious juices. This is where the magic really starts to happen. Season generously with salt and pepper—don’t be shy! Bring the pot up to a gentle boil. You’ll hear it start to bubble and pop, and the colors will become vibrant and rich.
5. The Thickening Trick: Here’s my little chef’s hack! Sprinkle the tablespoon of quick-cooking polenta over the simmering tomato and vegetable mixture. Stir it in thoroughly. You’ll notice the chili will almost immediately start to look a bit thicker and glossier. The polenta works its magic by absorbing excess liquid and giving the broth a wonderful, substantial body.
6. Bring in the Beans: Finally, stir in your drained and rinsed black beans and kidney beans. Reduce the heat to low, cover the pot with a lid slightly ajar (to let some steam escape), and let it simmer gently for 20-25 minutes. This is the “walk-away” time. This simmering period is crucial for all the flavors to get to know each other, mingle, and become one big, happy family. The veggies will become perfectly tender, and the chili will thicken to perfection.
7. The Final Taste Test: Grab a clean spoon and taste your creation! This is your moment. Does it need more salt? A crack of black pepper? Maybe another pinch of cumin? Adjust the seasoning to your liking. You are the boss of your chili pot!

How to Serve This Beautiful Bowl of Comfort

Okay, the hard part is over (and it wasn’t even that hard, was it?). Now for the fun part: serving it up! A chili this good deserves a great presentation and even better toppings. Here’s how I love to plate it up.

Ladle the hot chili into deep, wide bowls. I love the contrast of a colorful chili in a white bowl—it really makes the colors pop. Now, let’s talk toppings! This is where everyone can customize their own bowl. Set up a little topping bar with:

• A big dollop of cool, creamy sour cream or Greek yogurt.
• Some diced creamy avocado or a simple guacamole.
• A generous sprinkle of sharp, shredded cheddar or Monterey Jack cheese.
• A handful of fresh, chopped cilantro or green onions for a burst of freshness.
• A squeeze of fresh lime juice to brighten everything up.
• And for the heat-seekers, a few slices of fresh jalapeño or a dash of hot sauce.

For the ultimate comfort food experience, serve it alongside a slice of warm, buttery cornbread, over a bed of fluffy rice, or with a pile of sturdy tortilla chips for dipping. It’s a complete, crowd-pleasing meal that requires minimal cleanup. What’s not to love?

Make It Your Own: Delicious Recipe Variations

One of the best things about this chili is its versatility. It’s a fantastic canvas for your own culinary creativity. Here are a few of my favorite twists to keep things exciting.

• Smoky & Spicy Twist: Add 1-2 chipotle peppers in adobo sauce, finely chopped, when you add the tomatoes. They bring an incredible smoky heat and a rich, complex flavor.
• Sweet Potato Power: Swap the zucchini and yellow squash for one large sweet potato, peeled and diced into ½-inch cubes. It adds a wonderful sweetness and makes the chili even heartier.
• “Meatier” Texture with Lentils: Add ½ cup of dry brown or green lentils when you add the tomatoes. They’ll cook right in the pot and give the chili a ground meat-like texture and a boost of protein and fiber.
• Three-Bean Fiesta: Feel free to mix and match your beans! Pinto beans, cannellini beans, or even chickpeas would be fantastic additions or substitutions.
• Instant Pot / Pressure Cooker Method: Use the sauté function for steps 1-3. Add everything else (including UN-drained beans), secure the lid, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

Beau’s Chef’s Notes

This recipe has truly evolved in my kitchen. The polenta thickener was a complete “aha!” moment after a batch turned out a bit too soupy. I’ve found it works even better than a cornstarch slurry or a flour roux for this application. Another funny story: I once accidentally used a tablespoon of cinnamon instead of cumin (similar containers, late night!). Let me tell you, that was a… unique batch. We now have a very strict “label everything” policy in the Feastical test kitchen! This chili also tastes even better the next day, as the flavors continue to meld, so don’t hesitate to make a big batch for effortless leftovers.

Your Chili Questions, Answered!

I’ve made this recipe a zillion times and have heard all your questions. Here are the answers to the most common ones.

Q: My chili is too thin! How can I thicken it up?
A: No worries! The easiest fix is to let it simmer uncovered for an extra 10-15 minutes to reduce. If you’re still not happy, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chili, and it will thicken up in a minute or two.

Q: Can I freeze this vegetable chili?
A: Absolutely! This chili freezes like a dream. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Q: Is there a way to make this in a slow cooker?
A> You bet. Sauté the onions, garlic, and spices in a pan first (this step is key for flavor). Then, transfer everything to your slow cooker and give it a stir. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Q: The chili tastes a bit flat. What can I do?
A> This usually means it needs more seasoning or acidity. Add more salt, pepper, or chili powder in small increments, tasting as you go. A splash of fresh lime juice or a teaspoon of red wine vinegar at the end can also work wonders to brighten all the flavors.

Hearty Chunky Vegetable and Bean Chili : A Wholesome One-Pot Wonder

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• Author: BeauCollier

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Description

Hey friends, Beau here from Feastical! You know those nights when you just want a big, cozy bowl of something that hugs you from the inside out? This Hearty Chunky Vegetable and Bean Chili is that hug. It’s rich, smoky, and full of texture — the kind of meal that satisfies even the most dedicated meat-lovers.

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Ingredients

Scale 1x2x3x

For the Chili Base

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1 jalapeño, diced (remove seeds for less heat)

• 1 each red, green, and yellow bell pepper, diced

• 1 zucchini, diced

• 1 yellow squash, diced

Spices & Seasoning

• 2 tsp ground cumin

• 2 tsp chili powder

• Salt and pepper, to taste

For the Sauce & Body

• 1 (28 oz) can fire-roasted diced tomatoes

• 1 tbsp quick-cooking polenta (for thickening)

• 2 (15 oz) cans black beans, drained and rinsed

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

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Instructions

1. Sauté the Aromatics:
   In a large Dutch oven, heat olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft and fragrant.

2. Toast the Spices:
   Push the onions to one side and add the jalapeño, cumin, and chili powder directly to the oil. Toast for 1 minute until fragrant — this deepens the flavor beautifully.

3. Cook the Veggies:
   Add the bell peppers, zucchini, and yellow squash. Stir to coat in the spice mix and cook for 5–7 minutes until they start to soften.

4. Simmer Everything:
   Pour in the fire-roasted tomatoes (with juices) and season with salt and pepper. Sprinkle in the polenta, stirring well to thicken the mixture slightly.

5. Add the Beans:
   Stir in the beans, reduce the heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally. The chili will thicken and the flavors will meld.

6. Taste & Adjust:
   Taste for seasoning — add more salt, pepper, or chili powder if needed. If you love spice, a few dashes of hot sauce will do the trick!

Notes

• Don’t skip toasting the spices. It’s what gives your chili that deep, rich flavor.

• Polenta is the secret weapon! It thickens the chili naturally without any grainy texture.

• Even better the next day: The flavors deepen overnight, making this perfect for meal prep or leftovers.

Nutrition

• Calories: 280 Cal Per Serving
• Fat: 9g
• Carbohydrates: 35g
• Protein: 12g

Nourishment in Every Bite

While I’m all about flavor first, it feels great to know that this dish is also packing a serious nutritional punch. This is a rough estimate, but it gives you a fantastic idea of what you’re putting into your body. It’s a true plant-based powerhouse!

This chili is naturally high in fiber from all the beans and vegetables, which is great for digestive health and keeping you feeling full and satisfied. The beans provide a solid source of plant-based protein, and the colorful array of veggies delivers a wide spectrum of vitamins and antioxidants. The olive oil provides healthy fats. It’s a balanced, nourishing meal that truly proves healthy eating doesn’t have to be boring or restrictive.

Approximate Nutritional Info (per serving, serves 8):
Calories: ~280 | Protein: 12g | Carbohydrates: 35g | Fat: 9g | Fiber: 10g

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my go-to recipe for a Hearty Chunky Vegetable and Bean Chili. This isn’t just a recipe; it’s a reminder that the most satisfying meals are often the simplest ones, made with wholesome ingredients and a dash of love. It’s proof that plant-based eating can be every bit as comforting and decadent as its meaty counterparts.

I hope this recipe finds its way into your regular rotation and becomes a source of warmth and joy in your home, just like it is in mine. If you make it, I’d be absolutely thrilled if you tagged me @Feastical on social media so I can see your beautiful creations! Now, go forth, get that pot simmering, and fill your home with the best smell in the world. Happy cooking!

With a full heart and an even fuller pot,
Beau