Best Easy Vegetarian Chili with Beans
A cozy, flavorful vegetarian chili made with canned beans, colorful vegetables, and warming spices. Use any combination of kidney beans, black beans, or pinto beans (include one can of each to make three-bean chili). This hearty one-pot recipe is simple, nourishing, and equally great for meal prep, weeknight dinners, and game-day meals.
Servings 6 people
Calories 264kcal
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.
Nutrition
Calories: 264kcal | Carbohydrates: 43g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 779mg | Fiber: 13g | Sugar: 4g | Vitamin A: 4595IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 5mg