Best-Ever Vegetarian Chili with Beans

Name: Best-Ever Vegetarian Chili with Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons neutral cooking oil (avocado or cold pressed canola oil); 1 yellow onion, chopped; 2 cloves garlic, minced (or 1 teaspoon jarred garlic); 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 tablespoon smoked sweet paprika; 1 tablespoon ancho chili powder (see notes for spicy options); 3 tablespoons tomato paste; 2 cups vegetable broth (or beer, for more flavor); 2 14-ounce cans diced fire-roasted tomatoes; 2 6-ounce cans of fire-roasted diced green chilis (or a small jar of salsa verde); 1 cup corn kernels cut from 2 fresh ears (or 1 cup frozen corn); 1 teaspoon smoked sea salt or regular kosher salt (NOT hickory or mesquite smoked salt. See notes.); ¼ teaspoon white or black pepper; 1 teaspoon dried oregano ( Mexican oregano if you can find it); 2-3 14-ounce cans of beans, drained and rinsed (I use black beans, pinto beans, and kidney beans); 1 medium yellow squash, chopped; 1 medium zucchini, chopped; 2 large bell peppers, chopped (any color); Optional toppings: cilantro, chopped avocado, queso fresco, cheddar cheese, diced red onion, sliced green onion, nonfat Greek yogurt, your favorite hot sauce

Instructions

Prep:15minCook:35min

Smoky, hearty, and loaded with veggies, this vegetarian chili brings big, deep chili flavor in a bean-powered, weeknight-friendly package. Perfect for fall dinners, a healthier option for game day, or cozy winter comfort.

Updated at: Sat, 07 Mar 2026 03:04:40 GMT