Pin It 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. It quickly became a favorite, especially when we need something comforting and easy to prepare. The combination of beans and veggies is always filling and satisfying.
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 black beans (drained and rinsed), 1 can kidney beans (drained and rinsed), 1 can 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), 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
- Cook vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté for 4 minutes until beginning to soften.
- Add aromatics:
- Add garlic and bell peppers and continue to cook for another 3 minutes.
- Toast spices:
- Stir in the cumin, chili powder, smoked paprika, coriander, oregano, cayenne, 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, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until thickened and vegetables are tender.
- Finish:
- Taste and adjust salt or spices as needed.
- Serve:
- Serve hot with your choice of toppings.
Pin It My family loves this chili with tortilla chips on game night. Everyone gets to add their favorite toppings, and even picky eaters enjoy the rich flavors.
Required Tools
All you need is a large pot or Dutch oven, cutting board, knife, wooden spoon, and can opener for easy prep and cooking.
Allergen Information
This recipe contains no common allergens, but always check canned goods for traces of gluten if you are highly sensitive.
Nutritional Information
Each serving provides about 320 calories, 6 g total fat, 55 g carbohydrates, and 13 g protein.
Pin It Serve this chili hot with your favorite toppings. It is perfect for a quick weeknight meal or a casual get-together.
Recipe Questions & Answers
- → What spices enhance the flavor in this chili?
Cumin, chili powder, smoked paprika, coriander, and oregano combine to create a warm and layered spice profile.
- → Can I adjust the heat level of the chili?
Yes, adding cayenne pepper or chipotle pepper in adobo sauce increases heat, while omitting them keeps it milder.
- → What beans work best in this dish?
Black beans and kidney beans are used here, but pinto or cannellini beans are good alternatives.
- → How can I thicken the chili if too watery?
Simmer uncovered to reduce liquid or add additional tomato paste for a denser texture.
- → What are good toppings to serve with this chili?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices add freshness and texture contrast.