Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with juice
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- Toppings: avocado, cilantro, lime wedges, vegan sour cream
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and bell peppers. Saute for 5-7 minutes until vegetables soften and onions become translucent.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to coat vegetables with spices and toast for 1 minute.
- Add black beans, kidney beans, crushed tomatoes, diced tomatoes with juice, and corn to the pot.
- Pour in vegetable broth and stir everything together thoroughly.
- Bring mixture to a boil, then reduce heat to low and cover partially.
- Simmer for 25-30 minutes, stirring occasionally, until chili thickens and flavors meld together.
- Taste and adjust seasonings, adding more salt, chili powder, or cayenne as desired.
- Serve hot in bowls, topped with diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of vegan sour cream or Greek yogurt.
Nutrition (per serving):
Calories: 245 | Protein: 13g | Carbs: 42g | Fiber: 13g | Fat: 5g
Why This Recipe Works
This vegetarian chili is so hearty and satisfying that even dedicated meat-eaters won’t miss the beef. The combination of black beans and kidney beans creates a meaty texture while providing complete plant-based protein. The blend of spices – chili powder, cumin, and smoked paprika – delivers complex, deep flavor that develops as the chili simmers. Corn adds natural sweetness that balances the spicy heat. This chili actually tastes better the next day as flavors continue to develop.
Health Benefits
- Exceptional Fiber: With 13 grams of fiber per serving, this chili supports digestive health and promotes lasting fullness.
- Plant-Based Protein: Beans provide 13 grams of protein per serving plus essential amino acids for muscle maintenance.
- Heart-Healthy: Completely plant-based and low in saturated fat, this chili supports cardiovascular health.
- Nutrient Dense: Beans, tomatoes, and peppers deliver iron, potassium, vitamin C, and antioxidants.
Chef’s Tips for Perfect Results
- Flavor Development: Toast the spices with the vegetables before adding liquids. This releases their essential oils and deepens flavor.
- Better the Next Day: Like most chilis, this tastes even better after sitting overnight as flavors meld and intensify.
- Thickness Control: For thicker chili, simmer uncovered longer. For thinner chili, add more vegetable broth.
- Freezer-Friendly: This chili freezes perfectly for up to 3 months. Make a double batch and freeze half for easy future meals.
Frequently Asked Questions
Can I use different types of beans?
Absolutely! Try pinto beans, chickpeas, or white beans. Mix and match based on what you have available.
How can I make this spicier?
Add more cayenne pepper, diced jalapeños, or a dash of hot sauce. Start small and add to taste.
What should I serve with this chili?
Try cornbread, tortilla chips, brown rice, or crushed tortilla chips on top. A side salad also pairs perfectly.
Final Thoughts
This vegetarian chili with black beans proves that plant-based meals can be incredibly hearty, satisfying, and full of flavor. It’s the kind of comforting dinner that warms you from the inside out while nourishing your body with fiber, protein, and vegetables. Whether you’re fully vegetarian or just trying to eat more plants, this chili deserves a spot in your regular rotation.