Hearty Vegetarian Kidney Bean Chili
This Hearty Vegetarian Kidney Bean Chili is a robust, one-pot meal packed with plant-based protein and fiber, offering deep, satisfying flavors in under an hour. It's incredibly versatile and perfect for a comforting weeknight dinner.
For 6 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, sauté for 5-7 minutes until softened.
Stir in minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
Add chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute to toast the spices and release their aromas.
Pour in the crushed tomatoes and vegetable broth. Add one can of drained and rinsed kidney beans whole. For the second can of kidney beans, mash about half of them with a fork before adding to the pot; this will help thicken the chili.
Stir in the frozen corn (if using), salt, and black pepper. Bring the chili to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally to prevent sticking.
After simmering, taste and adjust seasonings as needed. If the chili is too thick, add a splash more vegetable broth. If it's too thin, simmer uncovered for a few more minutes.
Ladle the hot chili into bowls. Serve immediately with your favorite toppings such as a dollop of Greek yogurt or sour cream, diced avocado, fresh cilantro, and a squeeze of fresh lime juice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip toasting the dry spices: Cooking the chili powder, cumin, and oregano in oil for a minute before adding liquids deepens their flavor significantly and prevents a raw, powdery taste.
- 2Mash some beans for texture: Mashing about half of one can of kidney beans directly into the pot helps create a thicker, creamier chili without needing to add any flour or cornstarch.
- 3Adjust consistency: If your chili is too thick, add more vegetable broth a quarter cup at a time until desired consistency. If it's too thin, remove the lid and simmer for an additional 10-15 minutes to allow it to reduce.
- 4Make ahead for better flavor: Chili often tastes even better the next day as the flavors have more time to meld. Cool completely before storing in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
Spicier Kick
Increase the amount of cayenne pepper to 1 teaspoon, or add a diced jalapeño or serrano pepper along with the bell pepper for extra heat.
Heartier & More VeggiesHeartier & More Veggies
Add 1 cup of diced carrots or zucchini along with the bell peppers, or incorporate a can of drained black beans or pinto beans for more variety and fiber.
Smoky Flavor BoostSmoky Flavor Boost
For an even deeper smoky flavor, add 1-2 teaspoons of liquid smoke along with the vegetable broth, or use fire-roasted crushed tomatoes.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kidney beans are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function, making this chili a satisfying vegetarian meal.
High in Dietary Fiber
Loaded with kidney beans, vegetables, and corn, this chili provides a significant amount of dietary fiber, promoting digestive health, satiety, and helping to regulate blood sugar levels.
Packed with Vitamins and Antioxidants
The bell peppers, tomatoes, and other vegetables contribute a wealth of vitamins (like Vitamin C and A) and antioxidants, supporting immune function and protecting cells from damage.
Frequently asked questions
Yes, this chili freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
