Description
This beginner-friendly vegetarian bean chili with canned corn is hearty, simple, and delicious. No meat needed—just dump, stir, and simmer for 30 minutes. It uses pantry staples to create a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (28 ounces) diced tomatoes with juices
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 2 cups vegetable broth
- 2 teaspoons lime juice
- For Serving: Shredded cheddar cheese, Sour cream, Fresh cilantro, chopped, Diced avocado, Sliced green onions, Tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add diced onion, carrots, and bell peppers to the pot; cook for 8-10 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
- Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
- Pour in the diced tomatoes with their juices and stir well to combine with the vegetable mixture.
- Add black beans, kidney beans, pinto beans, corn, and vegetable broth to the pot; stir thoroughly to distribute all ingredients evenly.
- Bring the chili to a rolling boil over high heat, stirring occasionally.
- Once boiling, reduce heat to low, cover the pot, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking on the bottom.
- After 30 minutes, remove the lid and check the consistency; if too thin, continue simmering uncovered for 10-15 more minutes until thickened to your preference.
- Turn off the heat and stir in lime juice to brighten the flavors.
- Taste and adjust salt, pepper, or chili powder as needed; the chili should be well-seasoned with balanced flavors.
- Let the chili rest for 5 minutes before serving to allow it to thicken slightly and cool to a safe eating temperature.
- Ladle into bowls and serve hot with your choice of toppings such as shredded cheese, sour cream, cilantro, avocado, green onions, and tortilla chips.
Notes
- Salt generously to bring out all the flavors; vegetarian dishes often need more salt than meat-based recipes to create depth.
- Canned beans and tomatoes make this recipe easy and budget-friendly while still delivering great flavor.
- The chili tastes better the next day after the flavors meld, so make it ahead for maximum flavor.
- For a creamier texture, blend 1 cup of the chili in a blender and stir it back into the pot before serving.
- Do not skip the lime juice at the end; it adds brightness that balances the richness of the beans.
- Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Freeze chili after cooling completely, leaving 1 inch of headspace; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot Simmer
- Cuisine: American