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.
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
- 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.
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.