Save to Pinterest A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
The first time I made this veggie chili, I was amazed by how meaty and satisfying it tasted without any actual meat. I love serving it on cold nights, and everyone always asks for seconds.
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 (15 oz / 425 g) black beans drained and rinsed, 1 can (15 oz / 425 g) kidney beans drained and rinsed, 1 can (15 oz / 425 g) diced tomatoes, 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
- Start the Base:
- Heat olive oil in a large pot over medium heat. Add onion and carrot (sauté for 4 minutes until beginning to soften).
- Add Vegetables:
- Add garlic and both bell peppers. Continue to cook for another 3 minutes.
- Spice & Season:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute stirring until fragrant.
- Combine Everything:
- 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. Simmer uncovered for 25–30 minutes stirring occasionally until thickened and vegetables are tender.
- Finish & Taste:
- Taste and adjust salt or spices as needed.
- Serve:
- Serve hot with your choice of toppings.
Save to Pinterest My kids love adding their own favorite toppings and always request this chili after soccer practice. Sharing it together makes for cozy family dinners, especially when everyone helps prep the veggies.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Naturally gluten-free and dairy-free with no common allergens. Always check labels on canned goods if you are highly sensitive.
Nutritional Information
Each serving provides approximately 320 calories, 6 g total fat, 55 g carbohydrates, and 13 g protein.
Save to Pinterest This veggie chili is best enjoyed fresh and makes a great meal prep option. Store leftovers in airtight containers for easy lunches throughout the week.
Recipe FAQs
- → What beans work best in this chili?
Black beans and kidney beans are traditional choices, providing texture and a rich taste, but pinto or cannellini beans can be great alternatives.
- → How can I adjust the heat level?
Adding cayenne pepper or chipotle pepper in adobo sauce during cooking increases spiciness, while omitting them keeps it mild and flavorful.
- → What vegetables add the most flavor?
Onions, bell peppers, and carrots bring natural sweetness and depth, enhancing the overall richness of the dish.
- → Can I use fresh or frozen corn?
Fresh, frozen, or canned corn kernels all work well, just be sure to drain canned corn before adding.
- → What are good serving suggestions?
Serve with rice, tortilla chips, or a crusty bread. Toppings like chopped cilantro, green onions, lime wedges, and avocado slices add freshness and texture.
- → Is this dish suitable for special diets?
Yes, it's naturally vegan, vegetarian, and gluten-free, making it a versatile choice for various dietary needs.