Vegetarian Three-Bean Chili with Corn

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

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell peppers, and carrot until softened.
2. Add cumin, paprika, chili powder, oregano, cayenne, salt, and pepper. Stir for 1–2 minutes.
3. Add diced tomatoes, tomato paste, vegetable broth, beans, and corn.
4. Bring to a simmer, cover, and cook 20–25 minutes, stirring occasionally.
5. Stir in apple cider vinegar or lime juice. Adjust seasoning.
6. 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

1. Southwestern Quinoa Chili: Add 1 cup cooked quinoa for added texture and protein.
2. Smoky Chipotle Chili: Add 1–2 minced chipotle peppers in adobo sauce for a smoky kick.
3. Roasted Vegetable Chili: Roast bell peppers, zucchini, and carrots before adding for deeper flavor.
4. Cheesy Chili: Stir in shredded cheese near the end for a creamy version.
5. 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.