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🌶️ Easy Vegetarian Chili

A hearty, protein-packed chili that freezes beautifully for future lunches.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup corn kernels frozen or canned, drained
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 can (400g) black beans, drained and rinsed
  • 1 can (400g) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • ½ cup water or vegetable broth if needed for desired consistency

Instructions
 

  • Sauté aromatics
    In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
  • Add vegetables
    Add the bell peppers and corn. Cook for another 5 minutes, stirring occasionally.
  • Combine main ingredients
    Add the kidney beans, black beans, and diced tomatoes to the pot. Stir well.
  • Season
    Add chili powder, cumin, smoked paprika (if using), salt, and pepper. Mix thoroughly.
  • Simmer
    Reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally. Add a bit of water or broth if the chili becomes too thick.
  • Taste and adjust
    Check seasoning and adjust salt, pepper, or spices as needed.
  • Serve
    Serve hot, optionally topped with shredded cheese, sour cream, or chopped cilantro.
  • 📝 Prep tip:
    Freeze in individual portions and thaw overnight in the refrigerator.