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.
I first made this veggie chili for a chilly weeknight dinner. It quickly became a staple in our house because it is simple to prepare and everyone enjoys customizing their own toppings.
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. Sauté for 4 minutes until beginning to soften.
- Add remaining veggies:
- Add garlic and bell peppers, and cook for another 3 minutes.
- Add spices:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
- Add tomatoes and beans:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir well to combine.
- Simmer:
- Bring mixture to a boil. Reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- Season and serve:
- Taste and adjust salt or spices as needed. Serve hot with your choice of toppings.
Save to Pinterest Our family loves gathering around the table with big bowls of this warming chili. The kids pile on their favorite toppings, and we enjoy it with tortilla chips for a comforting dinner together.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Contains no common allergens, but check canned goods for traces of gluten or cross-contamination if highly sensitive.
Nutritional Information
Calories: 320, Total Fat: 6 g, Carbohydrates: 55 g, Protein: 13 g (per serving).
Save to Pinterest Serve this veggie chili with plenty of toppings and sides. It is a delicious plant-based meal for any night.
Common Recipe Questions
- → Can I adjust the spice level?
Yes, reduce or omit cayenne pepper and chili powder for a milder taste, or add chipotle in adobo for smoky heat.
- → What beans work best in this dish?
Black beans and kidney beans provide great texture and flavor, but pinto or cannellini beans are excellent substitutions.
- → How long should I simmer the chili?
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- → Can I prepare this in advance?
Yes, leftovers keep well refrigerated up to 4 days and freeze nicely for longer storage.
- → What sides complement this dish?
Serve with rice, tortilla chips, or crusty bread to soak up the flavorful sauce.