Pin 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 for a friend looking for delicious vegan comfort food. It was an instant favorite at our table.
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 garlic & peppers:
- Add garlic, red bell pepper, and green bell pepper. Cook for another 3 minutes.
- Toast spices:
- Stir in ground cumin, chili powder, smoked paprika, ground coriander, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
- Add beans & tomatoes:
- Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir well to combine.
- Simmer:
- Bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
- Season & serve:
- Taste and adjust salt or spices as needed. Serve hot with your choice of toppings.
Pin 
We love making this veggie chili for cozy family nights. Everyone adds their own favorite toppings, making every bowl unique and fun.
Required Tools
Large pot or Dutch oven, cutting board, knife, wooden spoon or spatula, can opener
Allergen Information
This chili contains no common allergens but check canned goods for traces of gluten or cross-contamination if highly sensitive.
Nutritional Information
Each serving has approximately 320 calories, 6 g total fat, 55 g carbohydrates, and 13 g protein.
Pin This veggie chili is a true crowd-pleaser. Make a double batch and enjoy warm comfort all week!
Recipe Questions & Answers
- → What beans are best for this chili?
Black beans and kidney beans provide a hearty texture and blend well with the spices, but pinto or cannellini beans can be used as alternatives.
- → Can I adjust the spiciness level?
Yes, the cayenne pepper is optional and can be adjusted or omitted to control heat. Adding chipotle pepper in adobo adds smoky spice without overwhelming heat.
- → How long should the chili simmer?
Simmer uncovered for 25 to 30 minutes until thickened and vegetables are tender, allowing flavors to meld beautifully.
- → What are some good topping ideas?
Chopped cilantro, sliced green onions, fresh lime wedges, and avocado slices add fresh, complementary flavors and textures.
- → Is this dish gluten-free and vegan?
Yes, this chili uses naturally gluten-free ingredients and is free from animal products, making it suitable for vegan and gluten-free diets.