What beans work best in this chili?

Black beans and kidney beans provide a rich, hearty texture and complement the vegetable base well.

Can I adjust the spice level in the chili?

Yes, you can reduce or omit cayenne pepper and chili powder or add chipotle pepper for smokier heat.

Fresh cilantro, sliced green onions, lime wedges, and avocado slices add brightness and creaminess.

Preparation takes about 15 minutes, and simmering for 25-30 minutes ensures tender vegetables and thickened flavors.

Yes, all ingredients are naturally gluten-free, but check canned goods for any cross-contamination if sensitive.

A hearty, flavorful chili packed with beans, corn, tomatoes, and warming spices. Perfect for a filling, budget-friendly, vegan and vegetarian meal.

Veggie chili was my go-to recipe as a new vegetarian, and it's still a weeknight favorite for its comforting flavors and simple preparation.

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

Prepare vegetables:: Heat olive oil in a large pot over medium heat. Add onion and carrot, cooking for 4 minutes until starting to soften.
Cook peppers and garlic:: Add garlic, red and green bell peppers. Sauté for another 3 minutes.
Add spices:: Stir in the cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring, until fragrant.
Combine beans and tomatoes:: Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir to thoroughly combine.
Simmer:: Bring to a boil, reduce heat to low, and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and vegetables are tender.
Season and serve:: Taste, adjust salt or spices, and serve hot with choice of toppings.

My family loves this chili topped with avocado slices and tortilla chips on cozy nights in.

Enjoy veggie chili with rice, tortilla chips, crusty bread, or your favorite toppings for a complete meal.

Store leftovers in the refrigerator up to 4 days; freeze portions for up to 3 months. Thaw and reheat gently.

Per serving: Calories: 320, Total Fat: 6 g, Carbohydrates: 55 g, Protein: 13 g

A bowl of this veggie chili always brightens winter nights. Serve it hot with all your favorite toppings!

→ What beans work best in this chili?: Black beans and kidney beans provide a rich, hearty texture and complement the vegetable base well.
→ Can I adjust the spice level in the chili?: Yes, you can reduce or omit cayenne pepper and chili powder or add chipotle pepper for smokier heat.
→ What toppings pair well with this chili?: Fresh cilantro, sliced green onions, lime wedges, and avocado slices add brightness and creaminess.
→ How long does it take to cook?: Preparation takes about 15 minutes, and simmering for 25-30 minutes ensures tender vegetables and thickened flavors.
→ Is this chili suitable for gluten-free diets?: Yes, all ingredients are naturally gluten-free, but check canned goods for any cross-contamination if sensitive.