One-Pot Vegetarian Chili

★ 4.5 · Easy

A hearty, smoky chili loaded with three kinds of beans, sweet corn, and bell peppers proves a meatless dinner can still be deeply satisfying.

15 minPrep Time

35 minCook Time

50 minTotal Time

6 servingsYield

Why You'll Love This

Hearty and filling with no meat needed
Freezes well for easy future meals
Loaded with fiber from three types of beans

Ingredients

2 tbspolive oil
1yellow onion, diced
2bell peppers, diced
3 clovesgarlic, minced
2 tbspchili powder
1 tbspground cumin
1 tspsmoked paprika
0.5 tspkosher salt
28 ozcan crushed tomatoes
15 ozcan black beans, drained and rinsed
15 ozcan kidney beans, drained and rinsed
15 ozcan pinto beans, drained and rinsed
1.5 cupscorn kernels, fresh or frozen
2 cupsvegetable broth
0.5 cupshredded cheddar cheese, for serving
0.25 cupsliced green onions, for serving

Nutrition (estimated per serving)

380Calories

18gProtein

9gFat

60gCarbs

17gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and bell peppers and cook for 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
Add the chili powder, cumin, smoked paprika, and salt and cook 1 minute more, stirring constantly, until the spices smell toasted.
Stir in the crushed tomatoes, all three beans, corn, and vegetable broth, scraping up anything stuck to the bottom of the pot.
Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened to your liking.
If the chili is too thick, stir in a splash more broth; if too thin, simmer uncovered a few more minutes.
Taste and adjust salt and spice level as needed.
Remove from heat and let the chili rest, uncovered, for 5 minutes so the flavors meld before serving.
Ladle into bowls and top with shredded cheddar and sliced green onions.

Tips

Simmering uncovered lets excess liquid evaporate and concentrates the flavor; cover partially if it thickens too fast.
Toasting the spices in oil for a minute before adding liquid deepens their flavor significantly.