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 for a group of friends on a cold evening, and it was such a hit that everyone asked for seconds. It's become my go-to for busy weeknights, and leftovers taste even better the next day.
Ingredients
- Vegetables: 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 large carrot (diced), 1 cup corn kernels (fresh, frozen, or canned and drained)
- Beans & Tomatoes: 1 can black beans (15 oz / 425 g, drained and rinsed), 1 can kidney beans (15 oz / 425 g, drained and rinsed), 1 can diced tomatoes (15 oz / 425 g), 2 tablespoons tomato paste
- Spices & Seasonings: 2 tablespoons olive oil, 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional, for heat), 1 teaspoon salt or to taste, 1/2 teaspoon black pepper
- Liquids: 1 1/2 cups vegetable broth or water
- Optional Toppings: Chopped cilantro, sliced green onions, fresh lime wedges, avocado slices
Instructions
- Prep & Sauté:
- Heat olive oil in a large pot over medium heat. Add onion and carrot, and sauté for 4 minutes until beginning to soften.
- Add Veggies:
- Add garlic and bell peppers, and cook for another 3 minutes.
- Spice Mix:
- Stir in the cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring until fragrant.
- Combine & Simmer:
- Add tomato paste, diced tomatoes, both beans, corn, and vegetable broth. Stir well to combine.
- 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.
- Season & Serve:
- Taste and adjust salt or spices as needed. Serve hot with your choice of toppings.
Save This recipe always brings my family together for a cozy dinner, especially when we top our bowls with avocado and lime. It's one of our favorite comfort foods.
Notes & Variations
Swap beans for any type you prefer (like pinto or cannellini). For extra smoky heat, add a chipotle pepper in adobo sauce when cooking the spices.
Required Tools
You only need a large pot, a sturdy cutting board, a knife, a wooden spoon or spatula, and a can opener.
Nutrition & Allergen Info
Each serving has about 320 calories, 6 g fat, 55 g carbs, and 13 g protein. Always check canned goods if you are sensitive to gluten or potential cross-contamination.
Save Serve this chili with tortilla chips or crusty bread for a hearty main dish your whole family will love.