Easy 4 Bean Veggie Chili

Is it hard for you to eat your daily veggies?

Many people (including my kids) don’t love the texture or taste of many vegetables. This recipe sneaks in all the fiber and vitamins by blending the vegetables before cooking so they break down and are almost undetectable.

Save this one for a Sunday meal prep and get everyone to eat their veggies all week without a fight!

Easy 4 Bean Veggie Chili

This 4 bean chili recipe sneaks in all the fiber and vitamins by blending the vegetables before cooking, so they break down and are almost undetectable.

Course Dinner

Cuisine Mexican-Inspired

Keyword Easy, Recipe, Spicy, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sara

Ingredients

1 can pinto beans
1 can black beans
1 can white beans
1 can chickpeas
1 onion
2 cloves garlic
5 baby bell peppers 2 carrot
1/2 butternut squash
1 can crushed tomatoes
1 cup water
2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 cup frozen corn
1 pinch red pepper flakes
1 zuchinni
1 tsp oil
salt and pepper

Instructions

Start by putting all veggies (except corn) in a high speed blender or food processor and pulsing until kids won’t notice there are veggies in this. Just cut the harder veggies like butternut and carrots smaller so that they get chopped by blades easier
Sauté all the blended veggies in 1 tsp oil, stirring often until you can smell them about 5 mins
Add drained beans, water, tomatoes and spices and bring to a boil for 3-5 mins and add corn
Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Stir often to make sure nothing is burning on bottom Taste for salt.
Serve with rice or tortillas, sliced avocado, veggies or (gasp) cheese-my kids love it that way but me and hubby eat it vegan style with some spicy pickled onions and jalapeños.

Make sure to check out Sara’s Instagram and website for more tasty recipes!