Hearty Homestead Veggie Chili
This Hearty Homestead Veggie Chili is the perfect example of frugal, faithful cooking—simple ingredients, big flavor, and zero waste. It’s a nourishing meal that brings comfort to the table while keeping your grocery budget right where it should be.
Servings 6 people
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 2 tbsp Olive oil
- 1 large Onion, diced
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 Bell pepper, diced
- 3 Cloves garlic, minced
- 2 cans (15 ounces each) Diced tomatoes
- 2 cans (15 ounces each) Beans (any mix of black, kidney, or pinto), drained and rinsed
- 1 cup Corn (fresh, frozen, or canned)
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/2 tsp Salt (adjust to taste)
- 1/4 tsp Black pepper
- 1-2 cups Vegetable broth (adjust for desired thickness)
- Optional toppings: shredded cheese, avocado, green onion, sour cream
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and bell pepper. Cook until softened, about 5–7 minutes.
- Stir in garlic and cook for another 30 seconds, until fragrant.
- Add tomatoes, beans, corn, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth. Stir well to combine.
- Bring to a simmer, then reduce heat and cook uncovered for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve warm with your favorite toppings and a side of cornbread or crusty bread.
Notes
- Add leftover cooked rice or quinoa for an even heartier dish.
- Use fresh garden veggies like zucchini or okra to change up the flavor.
- Freeze leftovers in single-serving containers for quick lunches.
- If your family isn’t fully vegetarian, stir in a small handful of cooked, shredded chicken or ground turkey to stretch leftovers even further.