Easy Three Bean Veggie Chili {vegan + gf}

‘Tis the season to be jolly – and on the move! Who else has been crazy busy?

Ever since I got home from my vacation a couple of weeks ago (more on that coming soon!), I feel like things have been go-go-go… though covering 4 cities in 3 countries was wonderfully on-the-go too.  Between wrapping up end of the year work, holiday shopping and get togethers, and all of the usual busyness, I’ve been going a mile a minute. Oh, and throw a wildfire close to my house + being super jet-lagged and not feeling great for a week into the mix, and things have been a bit of a whirlwind.

Luckily I’ve adjusted to west coast time, just in time to be setting off on my next trip in just a couple days. The end of my year worked out to be travel heavy, but no complaints here. I’m looking forward to it!

Even with everything going on, I’ve made a commitment to myself to make sure that I’m nourishing my body right throughout the month of December. I want to go into the holidays feeling strong and healthy, which means my workouts have been getting scheduled into my calendar ahead of time and my diet is full of nutrient-rich goodness, among other healthy habits.

Since life has been extra busy, I’ve been focusing on eating healthy meals that are also easy to make. Healthy eating does not need to equate to time-intensive meal planning, and today I’m sharing an easy veggie chili recipe that I’ve eaten a few nights recently.

This chili features 3 different kinds of beans (hello fiber!), requires very minimal chopping, and is ready in 30 minutes flat. The recipe features Rojo’s Autentico delicious Organic Chipotle Salsa, but this chili would be great with any of their salsa flavors – including their Homestyle Fresh Cut, Fire Roasted, and Organic Hatch Chile salsa flavors. The salsa’s hint of fiery Morita Chipotle adds a kick of smoky flavor without being too spicy. If you’re a spice baby (which I kind of am myself!), you might want to leave out the diced green chiles that I added into the mix.

Rojo’s complete line of fresh, restaurant-quality salsas and dips feature fresh, quality ingredients – satisfying the need for both grab-and-go convenience and great taste… just what most of us need this time of year! 

One serving of this chili – around 1 1/2 cups, depending on how thick you like your chili – packs in 18g of fiber, 29% Vitamin A, 41% Vitamin C, 12% calcium, and 21% of iron daily recommended values – in just 275 calories. That’s some serious bang for your buck I’d say!

I like to dip tortilla chips into my chili and top it with a dollop with sour cream, but it’s up to you if you’d like to dress it up or keep it simple & eat the chili on its own.

Rojo’s products are made in small batches using premium, fresh cut ingredients in order to deliver great homemade taste and freshness. Rojo’s can be found in the refrigerated section of major grocery retailers nationwide, so keep an eye out for their salsas & dips the next time you’re food shopping.

I don’t think there’s a meal more fitting during chilly, busy months than healthy chili!

Easy Three Bean Veggie Chili {vegan + gf}

Foodie Loves Fitness

A nutritious, easy vegetarian chili recipe featuring 3 types of beans & Rojo's salsa!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 5

Calories 275 kcal

Ingredients

  

1x2x3x

• 15- oz container of Rojo's Organic Chipotle Salsa
• 2 cups vegetable broth
• 15- oz can of black beans
• 15- oz can kidney beans
• 15- oz can pinto beans
• 1/4 cup fresh cilantro
• 1 medium avocado
• 2 cups packed baby spinach
• 1/2 onion
• 4 oz can diced green chiles optional
• 1/2 TBSP extra virgin olive oil
• 1 TSP of salt plus more to taste if you like things on the saltier side
• Optional: your favorite toppings i.e tortilla chips, shredded cheese, sour cream

Instructions

 

• Mince the onion. Heat olive oil in a medium deep pot over medium low heat. Add the onion and cook until lightly browned, about 5 minutes.
• While the onion is browning, roughly chop the baby spinach and cilantro. Add the spinach into the pot and cook just until it wilts.
• Add all three cans of beans, the salsa, vegetable broth, cilantro, salt, and diced green chiles (if using) into the pot. Turn the heat up to high and bring to a boil. Cover, and lower the heat to medium high. Allow the chili to cook until thickened into a soup, around 20 minutes.
• Right before the chili is done cooking, dice the avocado and add it into the pot.
• Transfer the chili into bowls and serve with your favorite toppers.

Nutrition

Calories: 275kcalCarbohydrates: 45gProtein: 14gFat: 4gFiber: 18gSugar: 2g

Tried this recipe?Let us know how it was!

Tell me… What are your favorite condiments/sauces?

Salsa is one of mine – I buy it pretty much every time I go food shopping! It’s one of my go-to products to incorporate into dinner recipes, including my frequent brown rice & sautéed veggies + quesadilla dinners.

Disclaimer: This post is sponsored by Rojo’s Autentico. As always, all opinions expressed are genuinely my own.