Save A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
I love making this veggie chili when I want something cozy without much fuss. It is reliably tasty and always disappears quickly when I serve it for family or guests.
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
- Start the veggies:
- Heat olive oil in a large pot over medium heat. Add onion and carrot. Sauté for 4 minutes until beginning to soften.
- Add more vegetables:
- Add garlic and bell peppers, and continue to cook for another 3 minutes.
- Spice it up:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne if using, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
- Add tomatoes and beans:
- Add tomato paste, diced tomatoes, both beans, corn, and vegetable broth. Stir well to combine.
- 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.
- Taste and adjust:
- Taste and adjust salt or spices as needed.
- Serve:
- Serve hot with your choice of toppings.
Save Our family loves to top this chili with lots of avocado slices and fresh cilantro. It's a dependable dish whenever we need a filling dinner for everyone.
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
Per serving: 320 calories, 6 g total fat, 55 g carbohydrates, 13 g protein
Save This veggie chili is delicious on its own or alongside rice or tortilla chips. Make a double batch—it's perfect to freeze and enjoy later.
Recipe Guide
- → What beans work best in this chili?
Black beans and kidney beans provide great texture and flavor balance, but pinto or cannellini beans can be used as substitutes.
- → Can I adjust the spiciness of the chili?
Yes, add cayenne pepper for heat or include a chipotle pepper in adobo sauce for smoky spice. Adjust to your taste.
- → How can I make the chili thicker?
Simmer it uncovered for longer to reduce liquid or add extra tomato paste during cooking to thicken the mixture.
- → What toppings complement this dish?
Fresh cilantro, sliced green onions, lime wedges, and avocado slices add brightness and texture when served.
- → Is this dish suitable for gluten-sensitive diets?
Yes, all main ingredients are naturally gluten-free. Always check canned items for possible cross-contamination.