Recipe: Veggie-Packed Black Bean Chili (Complete Recipe)

2026-02-26

Hearty, budget-friendly, and freezer-safe. Serves 6.

Ingredients** - 2 tbsp olive oil - 1 large onion, diced - 1 red bell pepper, diced - 1 zucchini, diced - 3 cloves garlic, minced - 2 tbsp tomato paste - 2 tbsp chili powder - 1 tsp cumin - 1 tsp smoked paprika - 1 tsp oregano - 2 cans (15 oz) black beans, rinsed - 1 can (28 oz) crushed tomatoes - 1 1/2 cups vegetable broth - 1 cup corn kernels (frozen ok) - 1 tsp salt (to taste) and black pepper - Juice of 1 lime - Optional: cilantro, avocado, sour cream

Instructions** 1) In a pot, heat oil over medium. Sauté onion and pepper 4 minutes. Add zucchini; cook 3 minutes. 2) Stir in garlic, tomato paste, chili powder, cumin, paprika, oregano; cook 1 minute until fragrant. 3) Add beans, tomatoes, broth, and corn. Bring to a simmer. 4) Cook uncovered 20–25 minutes, stirring occasionally, until thick. Adjust salt/pepper. 5) Finish with lime juice. Serve with cilantro and toppings.

Why it works: tomato paste + spices bloom for depth; zucchini adds body without meat; lime lifts flavor. Freezes well up to 3 months.

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