Easiest Vegetarian Chili
A comforting and hearty vegetarian chili that's simple to make and packed with flavor.
Ingredients
Chili Base
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn (canned or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the black beans, kidney beans, diced tomatoes, corn, and chili powder. Stir to combine.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
- Serve hot, garnished with your favorite toppings.
Notes
For extra flavor, try adding a teaspoon of smoked paprika or a splash of hot sauce. If you like it spicier, add chopped jalapeños or a pinch of cayenne pepper. Experiment with different beans or add vegetables like bell peppers or zucchini for variety. Leftover chili can be stored in an airtight container in the refrigerator for up to five days. It will last in the freezer for up to three months if cooled completely before transferring to a freezer-safe container.