Hearty Minestrone Chili
Warm, comforting, and packed with bold flavors, this Hearty Minestrone Chili is the perfect fusion of two beloved classics: the wholesome veggie-filled minestrone soup and the robust, spicy notes of traditional chili. Loaded with a colorful medley of fresh vegetables like zucchini, carrots, and red bell pepper, plus three types of tender beans—kidney, cannellini, and black—this one-pot wonder is a nutrient-rich meal that's both satisfying and hearty. A blend of Italian-inspired herbs and smoky chili spices delivers a punch of flavor, while the addition of ditalini pasta gives it a delightful, slurp-worthy twist. Perfect for weeknight dinners or meal prep, this vegetarian chili comes together in under an hour and can be garnished with fresh parsley or shredded Parmesan for an extra layer of indulgence. Serve it piping hot for a cozy, soul-warming experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 2 14.5-ounce cans canned diced tomatoes with juice
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 cup dry ditalini pasta or small shell pasta
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 cup shredded Parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic, diced celery, and diced carrots. Cook for an additional 2–3 minutes until slightly softened.
Add the zucchini and red bell pepper, and cook for another 3 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, dried oregano, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juice), tomato paste, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the vegetables to soften and the flavors to blend.
Stir in the kidney beans, cannellini beans, and black beans. Simmer for another 10 minutes.
Add the dry ditalini pasta to the pot and cook according to the package instructions, typically 8–10 minutes, or until the pasta is al dente.
Once the pasta is cooked, stir in the baby spinach leaves and cook for 1–2 minutes until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the minestrone chili into bowls and garnish with chopped fresh parsley and shredded Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
