Best Easy Vegetarian Chili with Beans
A hearty and flavorful vegetarian chili packed with beans and vegetables, perfect for a quick and satisfying meal.
Ingredients
Oil
- 2 tablespoons olive oil (or oil of choice)
Vegetables
- 1 medium onion (diced) (yellow or red)
- 2 medium carrots (diced)
Aromatics and spices
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon pepper (or to taste)
Canned tomatoes and beans
- 1 28-ounce can diced tomatoes (with juices)
- 3 15-ounce cans beans (drained and rinsed) (any combination of kidney, pinto, or black beans)
Liquid
- 2 cups vegetable broth (or water)
- 1 cup frozen corn kernels
Additional flavor
- 2 teaspoons lime juice
Toppings and Garnishes
- to taste Avocado (diced or sliced)
- to taste Fresh cilantro
- to taste Sour cream (or plain Greek yogurt)
- to taste Sliced jalapeño pepper
- to taste Pickled red onion (or minced raw red onion)
- to taste Shredded cheddar cheese
- to taste Lime (sliced or wedges)
- as needed Tortilla chips
Instructions
- Heat oil in a large pot over medium-high heat. Cook onion, carrots, and bell pepper for 10 minutes until tender.
- Add garlic and spices; cook for 1 minute until fragrant. Stir in tomatoes, beans, broth, and corn. Bring to a boil.
- Reduce heat and simmer uncovered for at least 30 minutes. Stir in lime juice before serving.
Notes
Feel free to customize toppings and spice levels to your preference.