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Vegetarian Chili with Beans

A hearty, flavorful chili loaded with beans, vegetables, and smoky spices — all without meat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Main Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
Beans & Tomato Mix
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 cup corn kernels
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
Seasoning
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper (optional)
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot and sauté onions until soft.
  2. Add garlic, peppers, carrots, and celery; cook 5 minutes.
  3. Stir in chili powder, cumin, paprika, and cayenne.
  4. Add tomato paste, diced tomatoes, and vegetable broth; bring to a simmer.
  5. Add all beans and corn, stir, and simmer 30–40 minutes.
  6. Season with salt and pepper and serve hot with toppings.

Notes

This vegetarian chili tastes even better the next day. Great for meal prep or freezing.