Pin it A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
This veggie chili has been my go-to comfort meal through the colder months: it's easy to make with pantry staples and always keeps everyone satisfied. Every time I serve it, the house fills with a delicious aroma and it's guaranteed to disappear fast!
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 (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
- 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, for heat), 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
- Sauté the vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot and cook for 4 minutes, stirring until softened.
- Add more veggies:
- Add garlic, red bell pepper, green bell pepper and cook for another 3 minutes.
- Add spices:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne pepper (if using), salt and black pepper. Cook for 1 minute, stirring until fragrant.
- Combine main ingredients:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn and vegetable broth or water. Mix well to combine.
- Simmer the chili:
- 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.
- Adjust and serve:
- Taste the chili and adjust salt or spices as desired. Serve hot with your choice of toppings.
Pin it One of my favorite family traditions is serving veggie chili with a side of warm tortilla chips on game night. The kids love customizing their bowls with avocado and lime, making it a meal that brings everyone together around the table.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
Naturally gluten-free and dairy-free. Contains no common allergens, but always check canned goods for traces of gluten or cross-contamination if highly sensitive.
Nutritional Information (per serving)
Calories: 320, Total Fat: 6 g, Carbohydrates: 55 g, Protein: 13 g
Pin it This veggie chili makes a satisfying dinner and tastes even better the next day. Enjoy your bowl with some crusty bread or rice for a complete meal.
Recipe FAQs
- → Can I substitute the beans used in this dish?
Yes, you can use pinto, cannellini, or any preferred beans to customize the flavor and texture.
- → What vegetables enhance the flavor in this chili?
Onion, bell peppers, carrot, and corn add layers of sweetness and crunch, balancing the spices.
- → How long should I simmer the chili for the best taste?
Simmer uncovered for 25-30 minutes until the vegetables are tender and the mixture thickens for deeper flavors.
- → Are there any options to increase the spiciness?
Adding cayenne pepper or a minced chipotle pepper in adobo sauce brings additional heat and smoky depth.
- → What toppings complement this chili well?
Fresh cilantro, sliced green onions, avocado slices, and lime wedges enhance the dish with freshness and creaminess.