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 on a cold evening, looking for something comforting yet healthy that everyone would enjoy together. It quickly became my go-to for weeknight meals when I wanted maximum flavor with minimum effort.
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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, for heat)
- 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
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Instructions
- Prep vegetables:
- Dice onion, bell peppers, and carrot. Mince garlic.
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté for 4 minutes until slightly softened.
- Add bell peppers and garlic:
- Add garlic, red and green bell peppers. Cook 3 minutes more until fragrant.
- Add spices:
- Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne pepper, salt, and black pepper. Cook 1 minute, stirring, until fragrant.
- Add remaining ingredients:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Mix well to combine everything.
- Simmer:
- Bring the chili to a boil. Reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- Finish:
- Taste the chili. Adjust salt or spices if needed.
- Serve:
- Serve hot with cilantro, green onions, lime wedges, or avocado as toppings if desired.
Save My family loves piling on the toppings and dipping tortilla chips into big, steaming bowls of this veggie chili together around the table.
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Required Tools
Large pot, cutting board, knife, spoon, and can opener make prep and cooking easy.
Allergen Information
No common allergens are present in this chili, but check canned ingredients for cross-contamination if your sensitivity is high.
Nutritional Information (per serving)
Each serving provides about 320 calories, 6 g fat, 55 g carbohydrates, and 13 g protein.
Save 
This veggie chili is sure to warm you up and satisfy even the biggest appetites. Enjoy all the bold flavors in every comforting spoonful.
Common Questions
- → What beans are used in this chili?
Black beans and kidney beans are combined for a rich texture and flavor.
- → Can I adjust the spiciness level?
Yes, the cayenne pepper is optional and can be modified to suit your taste preferences.
- → What cooking method is used?
The vegetables are sautéed first, then all ingredients simmer together until thick and tender.
- → Are there suggested toppings?
Fresh cilantro, green onions, lime wedges, and avocado slices complement the chili nicely.
- → Is this dish suitable for specific diets?
It’s vegan, vegetarian, gluten-free, and dairy-free, making it versatile for various dietary needs.
