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 when hosting a casual dinner with friends. Everyone enjoyed the variety of vegetables, and it was a hit with both vegans and meat-eaters. The leftovers tasted even better the next day after the flavors developed.
Ingredients
- 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
- 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:
- 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:
- 1 1/2 cups vegetable broth or water:
- 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 sauté for 4 minutes until beginning to soften.
- Add Peppers & Garlic:
- Add garlic, red bell pepper, and green bell pepper and continue to cook for another 3 minutes.
- Spice It Up:
- Stir in ground 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 the 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 & Serve:
- Taste and adjust salt or spices as needed. Serve hot with your choice of toppings.
Save This veggie chili became a staple at our family gatherings, especially on chilly evenings. Even those who usually prefer meat dishes are surprised by how satisfying and flavorful it is.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Contains no common allergens, but always 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 Enjoy this veggie chili as a comforting meal that is delicious year-round. It is perfect served with rice, tortilla chips, or crusty bread.
Recipe FAQ
- → What beans work best for this dish?
Black and kidney beans create a balanced texture and flavor, but you can substitute with pinto or cannellini beans to suit your preference.
- → Can I adjust the spice level?
Absolutely, control heat by adding or omitting cayenne pepper and chipotle in adobo for a smoky kick.
- → What are good toppings to enhance flavor?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices add freshness and contrast to the rich chili base.
- → How long should I simmer the chili?
Simmer uncovered for 25 to 30 minutes until the vegetables soften and the mixture thickens to a hearty consistency.
- → Is it gluten-free and suitable for vegetarians?
Yes, this dish is naturally gluten-free, vegan, and vegetarian, making it suitable for a variety of dietary needs.
- → Can leftovers be stored safely?
Store leftovers in the fridge for up to 4 days or freeze to preserve flavor and freshness for longer.