Easy Vegetarian Three Bean Chili with Corn
There's nothing quite like a cozy bowl of homemade chili on a cool evening, and this Vegetarian Bean Chili brings all of the flavor and comfort of the classic version, with no meat required. Hearty beans, colorful vegetables, and warm spices come together in one pot for a nourishing meal that's easy to make with pantry staples.
As a plant-based dietitian, I love recipes like this that balance simplicity, flavor, and gentle nutrition. You'll get a great source of fiber, plant protein, and micronutrients from the beans and veggies, but the real joy is how satisfying and comforting each spoonful feels. Whether you're cooking for a crowd, meal prepping lunches for the week, or craving a cozy dinner that reheats beautifully, this vegetarian chili is a staple worth keeping in your rotation, especially during the fall and winter seasons.
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This vegetarian chili is the kind of recipe that fits seamlessly into busy weeknights and relaxed Sunday meal prep sessions. It uses affordable, nourishing ingredients, like canned beans, carrots, bell pepper, and frozen corn, to build a hearty texture without relying on meat substitutes. You can make it on the stovetop in about an hour, or adapt it for the slow cooker or Instant Pot for even more convenience.
And like many plant-based soups and stews, this chili tastes even better the next day, after the flavors have a chance to meld. Pair it with tortilla chips or a piece of cornbread, top with avocado and cilantro, or add a dollop of Greek yogurt and a sprinkle of shredded cheese if you like. There's no wrong way to enjoy it!
If you're looking for more plant-based recipe inspiration, check out my High-Protein Vegetarian Recipes roundup for more meals that will keep you full and energized. If you like this recipe, I think you'd also like my Instant Pot Black Bean Soup with Sweet Potatoes, Vegetarian Irish Stew with Lentils and Mushrooms, or Easy Vegetarian Taco Soup with Rice and Beans.
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Ingredients
Start by sautéing onion, carrot, and red bell pepper in olive oil until soft and fragrant, then add garlic and a blend of spices (chili powder, cumin, smoked paprika, oregano, salt, and pepper) for depth and warmth. Canned diced tomatoes and a mix of canned beans (use any combination of kidney, beans, black beans, and pinto beans) form the hearty base, while frozen corn adds natural sweetness and color. Finish it off with a splash of lime juice to brighten all of the flavors just before serving.
Some of my favorite chili toppings are avocado, cilantro, sour cream or plain Greek yogurt, sliced jalapeño, pickled onion or minced raw red onion, shredded cheddar cheese, lime wedges, or tortilla chips. They're all optional, and I suggest adding anything that sounds good to you!
Instructions
Sauté vegetables until tender. Add garlic and spices.
Stir in canned tomato, beans, broth, and corn.
Bring to a boil and then simmer for at least 30 minutes (the flavors will continue to develop as it simmers).
Substitutions
This recipe is naturally vegetarian. The chili itself is also vegan and gluten-free-just make sure the toppings fit your dietary needs.
- Beans: Use any combination you like. Black, pinto, kidney, or even cannellini. For 3-bean chili, use one can of each.
- Vegetables: Add diced zucchini, celery, or sweet potato for variety.
- Tomatoes: Crushed or fire-roasted canned tomatoes work well if you don't have regular diced tomatoes.
- Broth: Use vegetable broth for depth, or water with an extra pinch of salt.
- Spices: Adjust heat by adding cayenne pepper or chipotle pepper, or keep it mild by reducing chili powder.
- Oil-free option: Sauté vegetables in a splash of broth instead of oil.
- Protein boost: Stir in quinoa for extra texture and protein.
Making Ahead and Storage
This chili is ideal for meal prep and also makes a wonderful vegetarian freezer meal for batch cooking. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave until warmed through, stirring in a splash of water or broth to thin it out if needed.
Freezing tip: Let the chili cool completely before transferring to freezer-safe containers. Portion into single servings for easy lunches. Thaw overnight in the fridge before reheating, or warm from frozen on the stove over low heat.
Slow Cooker Instructions
For the best flavor, start by sautéing the onion, carrot, bell pepper, garlic, and spices on the stove. (You can also do this in your crockpot if it has a sauté function.) Transfer to the slow cooker and add canned tomatoes, beans, broth, and corn. Stir until evenly mixed. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in lime juice before serving.
Instant Pot Instructions
Set your Instant Pot to sauté mode. Heat oil and cook the onion, carrot, and bell pepper. Stir in garlic and spices and cook for 1 minute. Stir in canned tomatoes, beans, broth, and corn. Seal the lid and cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before venting any remaining pressure. Stir in lime juice and serve.
FAQ
A mix of beans, tomatoes, vegetables, broth, and spices like chili powder and cumin. Optional add-ins include corn, sweet potatoes, or quinoa.
Adding too much liquid (which dilutes flavor), skipping the sauté step, or not simmering long enough for the flavors to deepen. Be sure to season well and let it thicken.
Beans, lentils, or crumbled tempeh are great plant-based alternatives that add texture and protein.
Typically, kidney, black, and pinto beans, though any mix of your favorite beans works.
📖 Recipe
Easy Vegetarian Bean Chili
Equipment
- Knife and cutting board
- Large pot or Dutch oven
Ingredients
- 2 tablespoons olive oil or oil of choice
- 1 medium onion diced (yellow or red)
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 (28-ounce) can diced tomatoes with juices or 2 (14.5-ounce) cans
- 3 (15-ounce) cans beans drained and rinsed (any combination of kidney, pinto, or black beans)
- 2 cups vegetable broth or water
- 1 cup frozen corn kernels
- 2 teaspoons lime juice
Optional Toppings
- Avocado, diced or sliced
- Fresh cilantro
- Sour cream or plain Greek yogurt
- Sliced jalapeño pepper
- Pickled red onion or minced raw red onion
- Shredded cheddar cheese
- Lime, sliced or wedges
- Tortilla chips
Instructions
- Heat oil in a large pot over medium-high heat. Stir in onion, carrots, and bell pepper, and cook 10 minutes, or until onion is translucent and carrots are tender. Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper, and cook 1 minute, or until aromatic.
- Stir in diced tomatoes, beans, broth, and corn. Bring to a boil and then reduce the heat to low and simmer uncovered for at least 30 minutes. Turn off heat and stir in lime juice.
- Transfer to individual bowls and add optional toppings if desired.
Notes
- Making ahead and storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Freezing: Let the chili cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge or heat from frozen on the stove over low-medium heat.
- Reheating: Reheat on the stovetop or in the microwave until hot, stirring in a splash of water or broth to thin out if needed.
- Slow cooker instructions: For the best flavor, start by sauteing the onion, carrot, bell pepper, garlic, and spices on the stove. (You can also do this in the slow cooker if yours has a sauté function.) Transfer the sautéd vegetable mixture to the slow cooker and stir in tomatoes, beans, broth, and corn. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in lime juice before serving.
- Instant Pot instructions: Set Instant Pot to sauté mode. Heat oil and cook onion, carrot, and bell pepper. Stir in garlic and spices and cook for 1 minute. Stir in tomatoes, beans, broth, and corn. Seal the lid and cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before venting any remaining pressure. Stir in lime juice and serve.
