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–+ servings
Lily

Hearty Black Bean and Chickpea Veggie Chili Bowl Recipe You’ll Love!

A hearty and nutritious veggie chili bowl made with black beans and chickpeas, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper any color, diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 can 14.5 oz diced tomatoes (with juice)
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)
  • Avocado for topping (optional)
  • Lime wedges for serving (optional)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Add the garlic, bell pepper, carrots, and celery to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the black beans, chickpeas, diced tomatoes (with juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low and let the chili simmer for 20-30 minutes, stirring occasionally. If the chili is too thick, add more vegetable broth as needed.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, avocado, and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 400mgFiber: 8gSugar: 3g

Notes

  • For a spicier chili, add diced jalapeños or a pinch of cayenne pepper during cooking.
  • This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or microwave before serving.

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