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.
This veggie chili became my go-to weeknight meal once my family requested more meatless dishes. We love how it brings out so much flavor using just pantry staples, and nobody ever misses the meat!
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
- Saute vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot and saute for 4 minutes until beginning to soften.
- Add peppers and garlic:
- Add garlic and bell peppers and cook for another 3 minutes.
- Toast 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 beans and tomatoes:
- Add tomato paste, diced tomatoes, black beans, kidney 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.
- Adjust seasoning:
- Taste and adjust salt or spices as needed.
- Serve:
- Serve hot with optional toppings.
Save to Pinterest When a cousin stopped by unexpectedly, this chili became the star of an impromptu dinner. It was a hit and leftovers were fought over the next day!
Serving Suggestions
Enjoy this chili with rice, tortilla chips, or crusty bread for extra heartiness.
Allergen Information
Naturally gluten-free and dairy-free. Always check canned goods if you are highly sensitive to trace ingredients.
Nutritional Information
Per serving: 320 calories, 6 g fat, 55 g carbohydrates, 13 g protein.
Save to Pinterest This veggie chili is as comforting as it is simple. Make it once and it will be on repeat in your kitchen.
Questions & Answers
- → What beans work best in this chili?
Black beans and kidney beans are ideal for their texture and flavor, but you can also use pinto or cannellini beans according to preference.
- → Can I adjust the heat level?
Yes, adjusting cayenne pepper or adding a minced chipotle pepper in adobo sauce will increase spiciness.
- → What toppings complement this dish?
Fresh cilantro, sliced green onions, lime wedges, and avocado slices add freshness and contrast.
- → How long should the chili simmer?
Simmer uncovered for 25–30 minutes until thickened and vegetables are tender, stirring occasionally.
- → Can this dish be prepared ahead and stored?
Yes, leftovers keep well refrigerated for up to 4 days and freeze nicely for later meals.