Vegetarian Bean Chili
A hearty, from-scratch chili made with dried kidney and black beans, fresh tomatoes, corn, and bell peppers. This comforting, high-fiber meal is simmered with spices for a deep, rich flavor.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the beans
- b.Rinse the dried kidney and black beans. Place them in a large bowl and cover with water by at least 2 inches.
- c.Let the beans soak overnight, or for at least 8 hours.
- d.Drain the soaking water and rinse the beans well.
- e.Place the soaked beans in a pressure cooker with 4 cups of fresh water. Cook for 15-20 minutes after the first whistle, or until tender. Alternatively, boil in a large pot for 60-90 minutes.
- f.Drain the cooked beans and set them aside.
- 2
Step 2
- a.Sauté the vegetables
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Build the chili base
- b.Stir in the chili powder, cumin powder, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices.
- c.Add the chopped fresh tomatoes and tomato paste. Cook for 5-6 minutes, breaking down the tomatoes with your spoon, until they soften and the mixture thickens.
- 4
Step 4
- a.Simmer the chili
- b.Add the cooked kidney beans, black beans, fresh corn, and 1.5 cups of water to the pot.
- c.Stir in the salt and black pepper. Mix everything well to combine.
- d.Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes for the flavors to meld.
- 5
Step 5
- a.Finish and serve
- b.Stir in the fresh lime juice.
- c.Taste the chili and adjust seasoning if needed.
- d.Ladle into bowls and serve hot. Garnish with fresh cilantro, avocado, or a dollop of yogurt if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking beans overnight is crucial for even cooking and better digestion.
- 2Toasting the spices in oil before adding liquids awakens their flavor and adds depth to the chili.
- 3For a thicker chili, simmer it uncovered for the last 10-15 minutes of cooking.
- 4This chili tastes even better the next day as the flavors have more time to develop.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Adapt it for your goals.
Spicy
For extra heat, add one or two finely chopped jalapeños or a pinch of cayenne pepper along with the garlic.
high proteinHigh protein
Stir in 1 cup of cooked quinoa or crumbled firm tofu during the last 15 minutes of simmering to boost the protein content.
smokySmoky
Add 1 teaspoon of smoked paprika along with the other spices for a delicious, smoky flavor.
quickQuick
If you're short on time, you can use canned beans. Use two 15-ounce cans, rinsed and drained, and reduce the final simmer time to 20 minutes.
Why this is on our healthy list.
Excellent Source of Fiber
Kidney and black beans are rich in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and keeps you feeling full longer.
Rich in Plant-Based Protein
This chili provides a substantial amount of protein from beans, making it a satisfying and muscle-supporting meal for vegetarians and vegans.
Packed with Vitamins and Antioxidants
Using fresh tomatoes, bell peppers, and onions provides a good dose of Vitamin C, lycopene, and other antioxidants that help fight inflammation.
Heart-Healthy
This recipe is low in saturated fat and cholesterol. The high fiber and potassium content from beans and vegetables can help support cardiovascular health.
Frequently asked questions
Yes, this chili is very healthy. It's packed with plant-based protein and fiber from the beans, which aids digestion and promotes satiety. Using fresh vegetables provides essential vitamins and minerals, and making it from scratch allows you to control the sodium content.