There’s nothing quite as comforting as a warm bowl of chili, and this Vegetarian Three-Bean Chili with Corn is a hearty, satisfying, and flavor-packed version that proves you don’t need meat to enjoy a rich, robust chili. Packed with three types of beans, sweet corn, and a mix of aromatic vegetables and spices, this chili is a protein- and fiber-rich meal that’s perfect for any time of year.
What makes this chili so special is its balance of flavors: the sweetness of corn, the earthiness of beans, and the smoky, slightly spicy chili base come together to create a dish that’s comforting, filling, and deeply flavorful. It’s an ideal recipe for a weeknight dinner, a potluck gathering, or even meal prep for the week.
Why I Love This Recipe
I love this recipe because it’s so versatile, healthy, and satisfying. The combination of three types of beans—typically black beans, kidney beans, and pinto beans—creates a texture that’s hearty yet soft. The corn adds natural sweetness and a delightful crunch in each bite, while the spices infuse a smoky warmth that fills the kitchen with an irresistible aroma. This chili is also a blank canvas: you can adjust the heat level, swap vegetables, or even add grains for a complete meal. It’s comforting, nutritious, and incredibly satisfying without any meat.
Why It’s a Must-Try
- Nutritious & Protein-Rich: Beans provide plant-based protein, fiber, and essential nutrients.
- Flavorful & Hearty: Packed with vegetables, beans, and spices, each bite bursts with taste.
- Perfect for Any Diet: Vegan, vegetarian, and gluten-free friendly.
- Make-Ahead Friendly: Flavors deepen when reheated, perfect for meal prep.
- Budget-Friendly: Uses pantry staples that are affordable and accessible.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 6–8
- Calories per Serving: ~280 kcal
- Course: Main Dish
- Cuisine: American / Southwestern
Ingredients
Vegetarian Three-Bean Chili with Corn
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 (14.5 oz / 410g) can diced tomatoes
- 1 (15 oz / 425g) can black beans, drained and rinsed
- 1 (15 oz / 425g) can kidney beans, drained and rinsed
- 1 (15 oz / 425g) can pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup vegetable broth (or water)
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar or lime juice (for brightness)
- Fresh cilantro or parsley, chopped, for garnish (optional)
Quick Directions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell peppers, and carrot until softened.
- Add cumin, paprika, chili powder, oregano, cayenne, salt, and pepper. Stir for 1–2 minutes.
- Add diced tomatoes, tomato paste, vegetable broth, beans, and corn.
- Bring to a simmer, cover, and cook 20–25 minutes, stirring occasionally.
- Stir in apple cider vinegar or lime juice. Adjust seasoning.
- Serve hot with toppings like cilantro, avocado, or shredded cheese.
Step-by-Step Preparation Method
Step 1: Prepare Vegetables
- Wash, peel, and dice the onion, bell peppers, and carrot. Mince garlic.
Step 2: Sauté Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook for 2–3 minutes until translucent.
- Add garlic, bell peppers, and carrot. Sauté another 5 minutes until softened.
Step 3: Add Spices
- Stir in ground cumin, smoked paprika, chili powder, oregano, cayenne pepper, salt, and black pepper.
- Cook for 1–2 minutes to toast the spices and release their aroma.
Step 4: Add Tomatoes and Beans
- Pour in diced tomatoes and tomato paste, stir to combine.
- Add vegetable broth and all three types of beans: black beans, kidney beans, and pinto beans.
- Stir in corn kernels.
Step 5: Simmer
- Bring the mixture to a gentle simmer.
- Cover the pot partially and simmer for 20–25 minutes, stirring occasionally, until the chili thickens and vegetables are tender.
Step 6: Finish with Brightness
- Stir in apple cider vinegar or lime juice to balance flavors.
- Taste and adjust salt, pepper, or spice as needed.
Step 7: Serve
- Serve hot, garnished with fresh cilantro, parsley, avocado, or shredded cheese if desired.
How to Serve
- Ladle into bowls with warm cornbread, rice, or tortilla chips.
- Top with sour cream, shredded cheese, avocado slices, or fresh herbs.
- Great for meal prep: pairs well with a simple salad or crusty bread.
Recipe Tips
- Adjust Heat: Add extra cayenne or hot sauce for spicier chili.
- Beans: Use your favorite beans, canned or freshly cooked.
- Thickness: Simmer longer for thicker chili, or add a splash of broth if too thick.
- Flavor Development: Chili tastes even better the next day—flavors meld beautifully.
Variations
- Southwestern Quinoa Chili: Add 1 cup cooked quinoa for added texture and protein.
- Smoky Chipotle Chili: Add 1–2 minced chipotle peppers in adobo sauce for a smoky kick.
- Roasted Vegetable Chili: Roast bell peppers, zucchini, and carrots before adding for deeper flavor.
- Cheesy Chili: Stir in shredded cheese near the end for a creamy version.
- Spicy Sweet Chili: Add a tablespoon of maple syrup or honey to balance heat.
Freezing and Storage
- Storage: Keep in an airtight container in the refrigerator for 3–4 days.
- Freezing: Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Special Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener (for canned beans and tomatoes)
- Measuring spoons and cups
Conclusion
This Vegetarian Three-Bean Chili with Corn is a wholesome, hearty, and flavorful meal that proves vegetarian cooking can be just as satisfying as any meat-based dish. With a medley of beans, sweet corn, and aromatic spices, it’s a versatile recipe perfect for weeknight dinners, meal prep, or cozy gatherings. Easy to make, nutritious, and deeply comforting, this chili is a must-try for anyone seeking a delicious plant-based meal that warms the heart and satisfies the appetite.
Vegetarian Three-Bean Chili with Corn
Description
There’s nothing quite as comforting as a warm bowl of chili, and this Vegetarian Three-Bean Chili with Corn is a hearty, satisfying, and flavor-packed version that proves you don’t need meat to enjoy a rich, robust chili.
Ingredients
Vegetarian Three-Bean Chili with Corn
Instructions
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Step 1: Prepare Vegetables : Wash, peel, and dice the onion, bell peppers, and carrot. Mince garlic.
-
Step 2: Sauté Aromatics : Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook for 2–3 minutes until translucent. Add garlic, bell peppers, and carrot. Sauté another 5 minutes until softened.
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Step 3: Add Spices : Stir in ground cumin, smoked paprika, chili powder, oregano, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices and release their aroma.
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Step 4: Add Tomatoes and Beans : Pour in diced tomatoes and tomato paste, stir to combine. Add vegetable broth and all three types of beans: black beans, kidney beans, and pinto beans. Stir in corn kernels.
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Step 5: Simmer : Bring the mixture to a gentle simmer. Cover the pot partially and simmer for 20–25 minutes, stirring occasionally, until the chili thickens and vegetables are tender.
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Step 6: Finish with Brightness : Stir in apple cider vinegar or lime juice to balance flavors. Taste and adjust salt, pepper, or spice as needed.
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Step 7: Serve : Serve hot, garnished with fresh cilantro, parsley, avocado, or shredded cheese if desired.
