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 weeknight dinner and it quickly became a household favorite. It's perfect for busy days when you want something wholesome and satisfying.
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, and cook for 4 minutes until starting to soften.
- Add Peppers & Garlic:
- Add garlic, red bell pepper, and green bell pepper. 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 Remaining Ingredients:
- 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.
- Adjust Seasoning:
- Taste and adjust salt or spice as needed.
- Serve:
- Serve hot with your choice of optional toppings.
Save This veggie chili brings everyone together, and even the kids love piling on their favorite toppings before digging in.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, and can opener make prepping and cooking a breeze.
Allergen Information
This dish contains no common allergens, but check canned goods for potential traces of gluten if you are highly sensitive.
Nutritional Information
Each serving delivers about 320 calories, 6 g total fat, 55 g carbohydrates, and 13 g protein.
Save Enjoy this veggie chili as is or pair it with tortilla chips for crunch. You'll love how easy it is to make ahead for a busy week!
Recipe FAQ Section
- → What beans are used in this chili?
Black beans and kidney beans form the hearty base of the chili, providing texture and protein.
- → Can I adjust the spice level?
Yes, adding or omitting cayenne pepper and chipotle in adobo sauce allows you to control the heat to your liking.
- → Is this chili suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free, but always double-check canned goods to avoid cross-contamination.
- → What toppings complement this chili?
Fresh cilantro, sliced green onions, lime wedges, and avocado slices add fresh, bright flavors to the chili.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, with 35 minutes of simmering for a total of 50 minutes.