Description
A rich, smoky, and healthy vegetarian chili made with black beans and corn. This crowd-pleasing dish is ready in under 40 minutes, naturally gluten-free, and perfect for dinner parties or weeknight meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced small
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 2 tablespoons tomato paste
- 1 cup vegetable broth (low-sodium)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kernel corn, drained
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Dice the onion, bell pepper, and carrots, and mince the garlic.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add onions, bell peppers, and carrots. Sauté for 5-7 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add cumin, chili powder, and smoked paprika. Stir constantly for 30-60 seconds to bloom the spices.
- Stir in tomato paste and cook for 1 minute to caramelize slightly.
- Add diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
- Add drained black beans, corn, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low.
- Cover partially and simmer for 20-30 minutes until flavors meld and vegetables are tender.
- Remove bay leaf. Taste and season with salt and pepper as needed.
- Serve hot, topped with fresh cilantro, Greek yogurt, or crushed tortilla chips.
Notes
For best results, rinse canned beans thoroughly to remove excess sodium. Let the chili rest for 10 minutes after cooking to allow flavors to settle. This dish tastes even better the next day. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8
- Sodium: 400
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 35
- Fiber: 10
- Protein: 12
Keywords: vegetarian chili, healthy chili, black bean chili, dinner party recipes, gluten-free chili, quick dinner, meal prep