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Quick Vegetarian Chili with Black Beans

Quick vegetarian chili with black beans in a rustic white bowl
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A fast and filling one-pot meal packed with plant-based protein and fiber. This chili features a smoky, rich broth and tender beans, ready in just over 30 minutes for a comforting weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 large bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans or pinto beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 cup frozen corn kernels
  • Salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Add chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for about 60 seconds to toast the spices.
  3. Pour in crushed tomatoes, rinsed black beans, kidney beans, and vegetable broth. Stir well, scraping the bottom of the pot. Bring to a gentle simmer.
  4. Reduce heat to medium-low, cover, and simmer for 15-20 minutes to allow flavors to meld. In the last 5 minutes, stir in frozen corn.
  5. Taste and season generously with salt and black pepper. Let sit off the heat for a few minutes before serving.

Notes

Always rinse canned beans to prevent a cloudy, thick broth. Toasting the spices is essential for deep flavor. The chili thickens upon standing and tastes even better the next day. For a lower-carb option, omit corn and add diced zucchini.

Nutrition

Find it online: https://www.homestyletable.com/quick-vegetarian-chili-black-beans/