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!
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
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.
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.