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 on a chilly weeknight, and the whole pot vanished before I could even think about leftovers. It's become a staple in my kitchen because everyone loves how flavorful and cozy each bowl is.
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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
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Instructions
- Prep & Sauté:
- Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté for 4 minutes until beginning to soften.
- Add Vegetables:
- Add garlic, red bell pepper, and green bell pepper and cook for another 3 minutes.
- Spice It Up:
- Stir in ground cumin, chili powder, smoked paprika, ground coriander, dried oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
- Add Beans & Tomatoes:
- Add tomato paste, diced tomatoes, both beans, corn, and vegetable broth. Stir well to combine.
- Simmer:
- Bring the 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 & Serve:
- Taste and adjust salt or spices as needed. Serve hot with your choice of toppings.
Save I love serving this veggie chili when the whole family is gathered—it brings everyone together for seconds and big smiles around the table.
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Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Contains no common allergens and is naturally gluten-free and dairy-free. Always check canned goods for traces of gluten or cross-contamination if highly sensitive.
Nutritional Information
Per serving: 320 calories, 6 g total fat, 55 g carbohydrates, 13 g protein
Save 
This veggie chili is best served hot with your favorite toppings—it's a perfect comforting meal any night of the week.
Recipe FAQs
- → Can I customize the beans in this dish?
Absolutely. You can swap black and kidney beans for pinto, cannellini, or any preferred variety without affecting the overall flavor.
- → What toppings complement this chili best?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices add freshness and enhance the flavor profile wonderfully.
- → Is it possible to make this chili spicier?
Yes, adding cayenne pepper or a minced chipotle pepper in adobo sauce during cooking can increase heat and add smoky depth.
- → How long does the chili stay fresh after cooking?
Stored in the refrigerator, it remains fresh for up to four days and freezes well for longer storage.
- → What sides go well with this chili?
Serve it with rice, tortilla chips, or a slice of crusty bread for a fulfilling meal.
