Vegetarian Hearty Chili with Corn
Warm up your table with this **Vegetarian Hearty Chili with Corn**, a vibrant and satisfying dish packed with bold flavors and wholesome ingredients. This recipe features a medley of tender kidney and black beans, sweet bursts of corn, and a rich tomato base infused with smoky paprika, earthy cumin, and a hint of heat from jalapeño. Simmered to perfection with fresh vegetables and vegetable broth, this hearty chili is both comforting and nutrient-rich. Finished with a splash of citrusy lime juice and fresh cilantro, it’s a one-pot meal perfect for cozy dinners, meal prep, or game day gatherings. Ready in just under an hour and serving six, this chili is a delicious, crowd-pleasing option for anyone craving a wholesome vegetarian meal. **Vegetarian chili**, **hearty corn chili**, and **easy plant-based dinners** are just some of the reasons to save this recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 3 medium garlic cloves, minced
- 1 medium jalapeño pepper, seeded and chopped
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
In a large pot, heat olive oil over medium heat.
Add the chopped onion and red bell pepper, and cook for about 5 minutes until softened.
Stir in the minced garlic and jalapeño pepper, cooking for another 1-2 minutes until fragrant.
Add the canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth into the pot.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally.
Once the chili has thickened, remove it from heat and stir in the fresh cilantro and lime juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
