Save Pin A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.
I still remember the first time I made this veggie chili for friends—everyone raved about how flavorful it was and asked for seconds. It&apost;s a staple in our house, especially when we want something warming and nourishing after a busy day.
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, lime wedges, avocado slices
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot, cook for 4 minutes until softened.
- Add bell peppers and garlic:
- Stir in garlic, red bell pepper, and green bell pepper. Cook for 3 minutes.
- Spice it up:
- Add cumin, chili powder, smoked paprika, coriander, oregano, cayenne, salt, and black pepper. Stir for 1 minute until fragrant.
- Add main ingredients:
- Stir in tomato paste, diced tomatoes, both beans, corn, and vegetable broth. Mix well.
- Simmer:
- Bring mixture to a boil, reduce heat to low, and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- Final taste:
- Taste and adjust salt or spices as needed.
- Serve:
- Serve hot with your choice of toppings.
Save Pin One rainy weekend, my kids helped dice up the veggies for this chili—it's become a fun family dinner routine we all look forward to.
Serving Suggestions
Enjoy your veggie chili with rice, tortilla chips, or crusty bread for a heartier meal. A squeeze of lime and fresh cilantro add brightness and flavor.
Storage Instructions
Leftover chili keeps well in an airtight container in the fridge for up to 4 days. You can freeze portions for easy future meals—simply thaw and reheat.
Allergen & Nutrition Info
This chili is naturally gluten-free and dairy-free. Each serving provides approximately 320 calories, 6 g fat, 55 g carbohydrates, and 13 g protein.
Save Pin Serve with your favorite toppings for a vibrant finish, and enjoy the comfort of a homemade veggie chili any night of the week.
Recipe FAQs
- → What beans work best in this chili?
Black and kidney beans provide a hearty texture and earthy flavor, but pinto or cannellini beans are great alternatives.
- → Can I adjust the spice level?
Absolutely. Adding cayenne pepper boosts heat, and chipotle in adobo adds smoky spice for extra depth.
- → How long should the chili simmer?
Simmer uncovered for 25-30 minutes to allow flavors to meld and vegetables to soften perfectly.
- → What are some suggested toppings?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices complement the flavors well.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but verify canned goods for possible gluten traces if sensitive.
- → Can I prepare this ahead of time?
Leftovers store well in the fridge up to 4 days and freeze nicely for future meals.