Vegetarian Chili
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
- Drain the soaked kidney and black beans. Rinse them well.
- In a pressure cooker, add the drained beans and 4 cups of fresh water.
- Secure the lid and cook on high pressure for 15-20 minutes, or until the beans are tender but not mushy.
- Let the pressure release naturally. Drain the beans, reserving the cooking liquid if desired for the chili base.
Sauté the aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Bloom the spices and cook tomatoes
- Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the fresh tomato puree. Cook for 5-7 minutes, stirring often, until the puree thickens and darkens in color.
Simmer the chili
- Add the cooked beans, fresh corn kernels, and 2 cups of water (or the reserved bean cooking liquid) to the pot.
- Stir everything together, scraping up any bits from the bottom.
- Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30-40 minutes to allow the flavors to meld. Stir occasionally.
Finish and serve
- Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
- Ladle the chili into bowls and garnish with fresh cilantro.
- Serve hot with your favorite toppings.
What to keep in mind.
6 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.
- 2For a deeper flavor, let the chili simmer for up to an hour on low heat.
- 3Using fresh, ripe tomatoes provides a brighter, more vibrant flavor than canned.
- 4This chili tastes even better the next day as the flavors have more time to meld.
- 5Feel free to add other vegetables like zucchini, carrots, or celery along with the onions.
- 6Vegetarian chili freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
Spicy
Add 1-2 minced jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.
high proteinHigh protein
Stir in 1 cup of cooked quinoa or crumbled firm tofu during the last 10 minutes of simmering.
quickQuick
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.
smokySmoky
Add 1-2 chopped chipotle peppers in adobo sauce along with the tomato puree for a deep, smoky flavor.
Why this is on our healthy list.
Excellent Source of Fiber
Kidney and black beans are loaded with dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
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 meat-eaters alike.
Packed with Antioxidants
Fresh tomatoes, bell peppers, onions, and spices like paprika and chili powder are rich in antioxidants that help protect your cells from damage.
Heart-Healthy
Being low in saturated fat and high in fiber and potassium from beans and vegetables, this chili can contribute to better heart health.
Frequently asked questions
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.
