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 for a weeknight dinner when we wanted something easy satisfying and healthy. The result was a big hit even with dedicated meat-eaters.
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
- 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 the vegetables:
- Dice onion carrot bell peppers and mince garlic.
- Sauté:
- Heat olive oil in a large pot over medium heat. Add onion and carrot. Sauté for 4 minutes until beginning to soften.
- Add remaining veggies:
- Add garlic red and green bell pepper. Cook for 3 more minutes.
- Add spices:
- Stir in cumin chili powder smoked paprika coriander oregano cayenne salt and black pepper. Cook 1 minute until fragrant.
- Add beans and tomatoes:
- Add tomato paste diced tomatoes black beans kidney beans corn and vegetable broth. Stir well.
- Simmer:
- Bring mixture to a boil then reduce heat to low and simmer uncovered for 25–30 minutes stirring occasionally until thickened and vegetables are tender.
- Finish:
- Taste and adjust seasoning as needed. Serve hot with choice of toppings.
Pin it We love to serve veggie chili during family game nights. Everyone can pick their own toppings and dig in together.
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)
Pin it This veggie chili is deliciously comforting and makes amazing leftovers. It is sure to become a go-to in your meal rotation.
Frequently Asked Questions
- → What beans work best in this dish?
Black beans and kidney beans offer great texture and flavor, but pinto or cannellini beans can be excellent substitutes.
- → How can I adjust the spice level?
Modify the cayenne pepper amount or omit it for a milder taste. Adding chipotle pepper in adobo provides smoky heat.
- → Can I prepare this dish ahead of time?
Yes, it keeps well refrigerated for up to 4 days and freezes beautifully for longer storage.
- → What are good serving suggestions?
Serve hot with rice, tortilla chips, or crusty bread to complement the robust flavors and texture.
- → Is this suitable for gluten-free and vegan diets?
Yes, the dish uses naturally gluten-free ingredients and contains no animal products, making it vegan-friendly.