Description
Looking for the best vegetarian chili recipe? This easy and healthy chili is quick to make and full of simple, hearty ingredients! Perfect for meal prep, cozy nights, or when you need comforting meatless dinner ideas. This chili is loaded with plant-based protein and bold flavor!
Ingredients
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 2 tbsp tomato paste
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 cup frozen or canned corn
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté onions and bell peppers for 5 minutes until soft.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
- Add diced tomatoes and tomato paste, stirring to coat the veggies well.
- Mix in the beans and corn, followed by the vegetable broth.
- Bring to a simmer and cook uncovered for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning. Add a splash of lime juice if desired.
- Serve hot with toppings of your choice.
Notes
- Use any beans you prefer like pinto or garbanzo.
- Leftovers taste even better the next day.
- Add diced zucchini or sweet potato for variation.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American