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A hearty, comforting bowl of vegetarian chili made from scratch with dried beans, fresh tomatoes, and sweet corn. This wholesome, high-fiber meal is simmered with rich spices for a deep, satisfying flavor perfect for any night.
For 4 servings
Cook the beans
Sauté the aromatics
Bloom the spices and cook tomatoes
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A hearty, comforting bowl of vegetarian chili made from scratch with dried beans, fresh tomatoes, and sweet corn. This wholesome, high-fiber meal is simmered with rich spices for a deep, satisfying flavor perfect for any night.
This american recipe takes 90 minutes to prepare and yields 4 servings. At 344 calories per serving with 15.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer the chili
Finish and serve
Add 1-2 minced jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.
Stir in 1 cup of cooked quinoa or crumbled firm tofu during the last 10 minutes of simmering.
To save time, use 2 cans (15 oz each) of rinsed and drained beans instead of dried. Reduce the total cook time to about 45 minutes.
Add 1-2 chopped chipotle peppers in adobo sauce along with the tomato puree for a deep, smoky flavor.
Kidney and black beans are loaded with dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
This chili provides a substantial amount of protein from beans, making it a satisfying and muscle-supporting meal for vegetarians and meat-eaters alike.
Fresh tomatoes, bell peppers, onions, and spices like paprika and chili powder are rich in antioxidants that help protect your cells from damage.
Being low in saturated fat and high in fiber and potassium from beans and vegetables, this chili can contribute to better heart health.
Yes, this from-scratch vegetarian chili is very healthy. It's packed with fiber and plant-based protein from beans, and rich in vitamins and antioxidants from the fresh vegetables and spices. Making it at home allows you to control the sodium content.
One cup of this vegetarian chili contains approximately 300-350 calories. The calories come primarily from the beans, vegetables, and olive oil.
Absolutely. After sautéing the aromatics and spices (steps 2 & 3), transfer everything to a slow cooker. Add the cooked beans, corn, and water, and cook on low for 6-8 hours or on high for 3-4 hours.
It's wonderful with cornbread, over a baked potato, or with a side of brown rice. Toppings like avocado, shredded cheese (or vegan cheese), a dollop of yogurt, and crushed tortilla chips are also popular.
No, you can also cook the soaked beans on the stovetop. Cover them with water in a large pot, bring to a boil, then simmer for 1 to 1.5 hours, or until tender.
