Save It A hearty flavorful chili packed with beans corn tomatoes and warming spices. Perfect for a filling budget-friendly vegan and vegetarian meal.
I was craving something warm and satisfying during a chilly week and this veggie chili quickly became a go-to. Even my non-vegetarian friends rave about how full of flavor and texture it is!
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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
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and carrot. Sauté for 4 minutes until beginning to soften.
- Add Peppers & Garlic:
- Add garlic bell peppers and continue to cook for another 3 minutes.
- Spice It Up:
- Stir in the cumin chili powder smoked paprika coriander oregano cayenne salt and black pepper. Cook for 1 minute stirring until fragrant.
- Combine Main Ingredients:
- 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 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 It We love making this chili as a family and topping our bowls with lots of avocado and lime. Everyone gets to add their favorite garnish and it always makes dinner extra fun.
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Serving Suggestions
Enjoy veggie chili with rice tortilla chips or crusty bread for a satisfying meal. Customize with toppings like sliced green onions or a squeeze of fresh lime to brighten the flavors.
Allergen Info
Naturally gluten-free and dairy-free. Always check labels on canned beans and broth if you have severe sensitivities.
Nutrition Facts
Per serving: Calories 320 Total Fat 6 g Carbohydrates 55 g Protein 13 g
Save It 
This veggie chili is flavorful satisfying and perfect for any weeknight. Make extra to freeze for quick lunches and cozy dinners anytime.
Common Questions About Recipes
- → What beans work best in this chili?
Black beans and kidney beans provide a hearty texture and balanced flavor, but pinto or cannellini beans can be great substitutes.
- → Can I adjust the spice level?
Yes, the recipe uses chili powder and optional cayenne pepper for heat. Adjust cayenne or add a chipotle pepper for smokiness as desired.
- → How long should I simmer the chili?
Simmer uncovered for 25–30 minutes until the vegetables are tender and flavors meld well.
- → What are some good toppings?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices add brightness and texture.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Always check canned goods for possible cross-contamination if highly sensitive.
