There’s something magical about a steaming bowl of vegetarian chili with beans & corn on a chilly evening—it’s the kind of meal that warms you from the inside out. I first fell in love with this recipe during my college days, when my roommate (who swore by her “five-ingredient rule”) whipped it up in under 30 minutes. Now it’s my go-to for busy weeknights and cozy gatherings alike. Packed with hearty beans, sweet corn, and just the right blend of spices, this chili proves meatless doesn’t mean missing out. The best part? It tastes even better the next day, if you can resist eating it all at once!
Why You’ll Love This Vegetarian Chili with Beans & Corn
This isn’t just any chili—it’s the kind of recipe that’ll make you wonder why you ever bothered with meat versions! Here’s why it’s become my absolute favorite:
- Weeknight hero: From chopping to serving, it’s ready in 30 minutes flat (perfect when hunger strikes unexpectedly!)
- Flavor bomb: The combo of smoky chili powder, earthy cumin, and sweet corn creates layers of taste in every spoonful
- Super adaptable: Raid your pantry—swap beans, adjust spices, or throw in extra veggies (my secret? Sometimes I add sweet potatoes!)
- Crowd-pleaser: Served with toppings or stuffed in tortillas, it satisfies meat-lovers and vegetarians alike
- Meal prep dream: The flavors meld beautifully overnight, making leftovers taste even better
Trust me—once you try this version, your regular chili recipe might just retire!
Ingredients for Vegetarian Chili with Beans & Corn
Here’s everything you’ll need to make this flavor-packed chili (and yes, I’ve learned the hard way that measuring matters!):
- 1 tbsp olive oil (or avocado oil works great too)
- 1 onion, diced small (white or yellow—whatever’s in your basket)
- 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder in a pinch)
- 1 bell pepper, diced (any color—I love the sweetness of red!)
- 1 can (15 oz) black beans, drained and rinsed (that starchy liquid’s no friend here)
- 1 can (15 oz) kidney beans, same drill—drain ’em well
- 1 can (15 oz) corn, drained (or 1.5 cups fresh/frozen kernels)
- 1 can (14 oz) diced tomatoes (fire-roasted add amazing depth!)
- 2 cups vegetable broth (low-sodium lets you control the salt)
- 1 tbsp chili powder (my holy trinity below makes it perfect)
- 1 tsp cumin (that earthy magic)
- 1/2 tsp paprika (smoked or sweet—your call)
- Salt and pepper to taste (start with 1/2 tsp salt)
Ingredient Notes & Substitutions
Chili should be forgiving—here’s how to adapt with what you’ve got:
- Beans: No kidney beans? Pinto or even chickpeas work beautifully. Just keep one can of black beans for texture.
- Corn: Fresh or frozen corn tastes brighter, but canned is my pantry lifesaver. Thaw frozen corn first.
- Spice swaps: Out of cumin? Try 1/2 tsp coriander. For heat, add cayenne or chipotle powder (start with 1/4 tsp).
- Veggie boosts: Toss in diced zucchini, mushrooms, or carrots when sautéing onions (add 2 mins cook time).
One non-negotiable? Fresh garlic and chili powder—they’re the flavor backbone!
Equipment You’ll Need
This chili keeps it simple—just grab:
- Large pot or Dutch oven (4-qt minimum—trust me, it’ll bubble up!)
- Wooden spoon for stirring (metal can scratch enamel pots)
- Can opener (obvious, but I’ve forgotten mine mid-recipe more than once)
That’s it! No fancy gadgets needed—just good old-fashioned stovetop magic.
How to Make Vegetarian Chili with Beans & Corn
Alright, let’s get cooking! This chili comes together in three simple steps—just follow along, and you’ll have a pot of comfort ready before you know it.
Step 1: Sauté the Aromatics
First, heat that olive oil in your pot over medium heat until it shimmers (about 30 seconds). Toss in the diced onions and let them cook, stirring occasionally, until they turn translucent—about 3 minutes. Now add the garlic and bell pepper. The kitchen should smell amazing already! Cook for another 2 minutes until the peppers soften slightly. Pro tip: Don’t rush this step—those softened onions are flavor gold!
Step 2: Add Beans & Vegetables
Time to dump in the good stuff! Add your drained black beans, kidney beans, corn, and diced tomatoes (with their juices—that’s free flavor!). Pour in the vegetable broth next. The liquid should just cover the beans—if it looks too thick, add another 1/4 cup of broth. Give everything a good stir to combine.
Step 3: Simmer to Perfection
Now for the magic—sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to distribute those spices. Bring the chili to a lively boil, then immediately reduce the heat to low. Let it bubble gently, uncovered, for 15-20 minutes. This simmer time lets the flavors marry and thickens the chili beautifully. Taste and adjust spices—more chili powder for heat, a pinch of salt if needed. When it coats the back of a spoon just right, it’s done!
Tips for the Best Vegetarian Chili with Beans & Corn
After making this chili more times than I can count (hello, weekly meal prep!), I’ve learned a few tricks that take it from good to knock-your-socks-off amazing:
- Spice wisely: Always taste after 10 minutes of simmering—chili powder mellows as it cooks! Need more kick? Add a dash of hot sauce or smoked paprika.
- Thicken it right: If your chili’s too thin, stir in 1 tbsp tomato paste or mash some beans against the pot (instant body!).
- Patience pays: Let it sit off heat for 5 minutes before serving—those flavors will keep developing.
- Acid balance: A squeeze of lime at the end brightens all the earthy flavors beautifully.
My secret weapon? A square of dark chocolate stirred in at the end—sounds crazy, but it adds incredible depth!
Serving Suggestions
Oh boy, this is where the fun begins! My chili-loving friends always gather around with bowls ready for toppings—it’s like a DIY party. Here’s how I love to serve it:
- The classics: Diced avocado, fresh cilantro, shredded cheese (cheddar or pepper jack!), and a dollop of sour cream
- Crunch factor: Tortilla chips for scooping or crispy tortilla strips on top
- On the side: Warm cornbread muffins or fluffy rice to soak up all that delicious sauce
Pro tip? Set up a toppings bar—it makes everyone feel like a chili artist!
Storage & Reheating Instructions
This chili is one of those rare dishes that might taste even better the next day! To keep it fresh, let it cool completely (about 30 minutes) before transferring to an airtight container. It’ll stay perfect in the fridge for 3-4 days – if it lasts that long!
For reheating, I prefer the stovetop – just warm it gently over medium-low heat with a splash of broth or water to loosen it up. Microwave works too (stir every 30 seconds). And yes, it freezes beautifully for up to 3 months – portion it out so you’ve got instant cozy meals ready to go!
Nutritional Information
Here’s the scoop on what’s in each hearty bowl of this vegetarian chili (though remember – values change based on your exact ingredients!): Each serving packs about 280 calories with a solid 12g of protein from all those glorious beans. You’re also getting a whopping 12g of fiber – hello, happy gut! The corn adds natural sweetness while keeping sugar at just 8g per serving. It’s naturally low in fat too (only 4g), making it as nourishing as it is delicious. Now that’s what I call comfort food you can feel good about!
FAQ About Vegetarian Chili with Beans & Corn
I get asked these questions all the time – here are my honest answers after years of chili-making trials (and happy accidents!):
Can I freeze this chili?
Absolutely! This vegetarian chili freezes like a dream. Just cool it completely, then store in freezer-safe containers (leave 1-inch headspace). Thaw overnight in the fridge, then reheat gently. The beans stay perfect – no weird textures!
How can I make it spicier?
Start with 1/4 tsp cayenne pepper when adding other spices. For serious heat lovers, stir in diced jalapeños with the bell pepper or add a minced chipotle in adobo sauce (that smoky heat is incredible!).
Can I use dry beans instead of canned?
You bet – but they need prep! Soak 1/2 cup each of dry black and kidney beans overnight, then simmer until tender (about 45 mins) before adding to the recipe. You’ll need about 3 cups cooked beans total.
Why does my chili taste bland?
Chili powder loses potency over time! If yours is older than 6 months, use 1 extra tsp. Also – never skip salting in layers (a pinch when sautéing onions, then adjust at the end). That makes all the difference!
Did this vegetarian chili with beans & corn become your new favorite? I’d love to hear how it turned out! Snap a pic of your masterpiece, leave a star rating below, or tell me your favorite topping combo in the comments. Sharing recipes is how we all learn – and your tips might just help the next home cook create their perfect pot of chili!
Print30-Minute Vegetarian Chili with Beans & Corn – Irresistibly Delicious!
A hearty and flavorful vegetarian chili packed with beans, corn, and spices. Perfect for a quick meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Cook until soft.
- Stir in bell pepper and cook for 2 minutes.
- Add beans, corn, tomatoes, and vegetable broth.
- Mix in chili powder, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with toppings of your choice.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra spice, add a pinch of cayenne pepper.
- Top with avocado, cheese, or sour cream if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
