Springtime Veggie Chili

Springtime Veggie Chili

Recipe by Alexandra Babcock, MPH, RDN, DipACLM

Serves 4


  • 1, 16 oz can Pinto Beans 
  • 1, 16 oz can Chickpeas 
  • 1, 16 oz can Kidney Beans 
  • 1, 16 oz can Canned Tomatoes 
  • 1 medium Zucchini or Squash 
  • 1 medium Onion
  • 1 Tbsp. Chili Powder 
  • 1 Tbsp. Garlic Powder 
  • 2 tsp. Cumin Powder 


  1. Lay out and wash all ingredients. 
  2. Dice onion and chop zucchini into bite sized pieces. Add to soup pot. 
  3. Add 2 Tbsp of water to begin to steam veggies. 
  4. Add in spices and salt to taste. 
  5. Rinse all canned beans and add to pot with canned tomatoes. 
  6. Stir to combine and bring to a boil. Reduce to a simmer for 20-30 minutes. 
  7. Serve over brown rice or with a whole-wheat bun. 

Chef tip: This chili freezes well for up to 6 months in well-sealed containers.

Fun fact: Beans are an excellent source of plant-based protein with 6-7 grams per serving and are rich in fiber to promote digestion and lower cholesterol.

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