Save A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
I first made this veggie chili when searching for a cozy, satisfying dinner that everyone in my family could enjoy. Even my picky eaters go back for seconds, and I love how simple it is to prep ahead.
Ingredients
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Carrot: 1 large, diced
- Corn kernels: 1 cup (fresh, frozen, or canned and drained)
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Kidney beans: 1 can (15 oz / 425 g), drained and rinsed
- Diced tomatoes: 1 can (15 oz / 425 g)
- Tomato paste: 2 tablespoons
- Olive oil: 2 tablespoons
- Ground cumin: 2 teaspoons
- Chili powder: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Ground coriander: 1/2 teaspoon
- Dried oregano: 1/2 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt: 1 teaspoon, or to taste
- Black pepper: 1/2 teaspoon
- Vegetable broth or water: 1 1/2 cups
- Optional Toppings: Chopped cilantro, sliced green onions, fresh lime wedges, avocado slices
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot; cook for 4 minutes until beginning to soften.
- Add peppers and garlic:
- Add garlic, red bell pepper, and green bell pepper. Cook for another 3 minutes until fragrant.
- Spice and sauté:
- Stir in ground cumin, chili powder, smoked paprika, ground coriander, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring, until aromatic.
- Combine and simmer:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir well to combine all ingredients.
- Simmer:
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- Final seasoning:
- Taste and adjust salt or spices as needed.
- To serve:
- Serve hot with your choice of toppings such as cilantro, lime, avocado, or green onions.
Save Sharing this veggie chili with family is always special during colder months. We gather around the table, add our favorite toppings, and enjoy warm, wholesome bowls together.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Contains no common allergens, but always check canned goods for traces of gluten or cross-contamination if highly sensitive.
Nutritional Information
Per serving: Calories 320, Total Fat 6 g, Carbohydrates 55 g, Protein 13 g
Save This veggie chili is delicious as leftovers and makes an easy weeknight dinner. Customize with your favorite beans and toppings for maximum flavor.
Recipe FAQ
- → What types of beans are used in this dish?
Black beans and kidney beans form the base, providing protein and texture.
- → How can I add heat to the chili?
Incorporate cayenne pepper or a minced chipotle in adobo sauce during cooking for a spicy kick.
- → Can I use fresh or frozen corn kernels?
Yes, fresh, frozen, or canned drained corn kernels all work well in this dish.
- → What cooking vessel is recommended?
A large pot or Dutch oven is ideal to sauté vegetables and simmer the chili evenly.
- → How long does the simmering step take?
Simmer uncovered for 25 to 30 minutes to thicken the chili and soften the vegetables.