Save A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
I remember the first time I made this veggie chili for my family. Everyone was surprised by how rich and warming it was, even without meat. It quickly became our go-to comfort meal for busy evenings.
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
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot, cook about 4 minutes until beginning to soften.
- Add Garlic & Peppers:
- Add garlic and both bell peppers. Sauté for another 3 minutes.
- Add Spices:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook 1 minute stirring until fragrant.
- Add Remaining Ingredients:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir to combine well.
- Simmer:
- Bring mixture to a boil. Reduce heat to low, simmer uncovered about 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 your choice of toppings.
Save Our family loves sharing this chili around the table with plenty of toppings so everyone can customize their bowl. It's always a hit on cold nights, and great for meal prep too.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
No common allergens. Always check labels of canned beans and tomatoes to ensure gluten-free status if needed.
Nutritional Information
Per serving: Calories 320, Total Fat 6 g, Carbohydrates 55 g, Protein 13 g
Save This veggie chili brings warmth to any dinner table and is sure to satisfy vegans and meat-eaters alike. Enjoy leftovers for quick, hearty meals all week.
Recipe FAQs
- → What beans are ideal for this chili?
Black and kidney beans are used for their texture and flavor, but you can substitute with pinto or cannellini beans as preferred.
- → Can I adjust the spice level?
Yes, adding or omitting the cayenne pepper and chipotle in adobo allows you to customize the heat to your taste.
- → How long should I simmer the chili?
Simmer uncovered for 25 to 30 minutes to thicken the mixture and fully develop the flavors while tenderizing the vegetables.
- → What are good garnishes for this dish?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices complement the chili with fresh and zesty notes.
- → Is this dish suitable for gluten-free diets?
Yes, it naturally contains no gluten and is dairy-free, but always check canned ingredients for potential gluten traces.