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Vegetarian Chili with Corn and Black Beans


Vegetarian Chili

Vegetarian Chili

Stephanie Gallagher
This vegetarian chili recipe is quick to make because it gets a head start from prepared salsa. Hearty and satisfying, this chili is uber healthy too - it has two kinds of beans and tons of vegetables. Serve this chili topped with sour cream and chopped onions, and with a side of skillet cornbread

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings


  • 1 Tbsp. canola oil
  • 1 small onion, diced
  • 1 medium green pepper, seeded and diced
  • 1 medium red pepper, seeded and diced
  • 2 large carrots, peeled and diced
  • 1 cup prepared tomato salsa (homemade or from a jar)
  • 1 28 oz. can crushed tomatoes
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 cup frozen corn
  • salt and pepper, to taste


  1. Heat oil in a heavy dutch oven (compare prices) over medium heat. Add onions and peppers. Cook, stirring occasionally, until vegetables soften, about 5 minutes.

  2. Add carrots. Cook another 5 minutes or so, until carrots soften.

  3. Stir in salsa, crushed tomatoes, black beans, kidney beans, chili powder and cumin.

  4. Turn heat down to medium-low, and let vegetarian chili simmer 15 minutes. Add corn. Cook chili another 5-10 minutes. Taste, and season with salt and pepper.
Makes 6 servings of vegetarian chili.

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