Vegetarian Bean Chili Recipe

Name: Vegetarian Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) can diced tomatoes; 2 tablespoons vegetable oil; 1 onion, finely chopped; 3 tablespoons chili powder; 2 teaspoons ground cumin; 3 garlic cloves, minced; 2 (16 ounce) cans beans (pinto, black, navy, kidney); 1 tablespoon minced canned chipotle peppers in adobo seasoning; 1 ½ cups frozen corn; salt; pepper

Servings: persons

1 (28 ounce) can diced tomatoes
2 tablespoons vegetable oil
1 onion, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
2 (16 ounce) cans beans (pinto, black, navy, kidney)
1 tablespoon minced canned chipotle peppers in adobo seasoning
1 ½ cups frozen corn
salt
pepper

1
Pulse tomatoes in food processor until coarsely ground.
2
Heat oil in Dutch oven over medium heat until shimmering.
3
Cook onion until softened, about 5 minutes.
4
Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds.
5
Stir in tomatoes, beans, and chipotle; simmer until slightly thickened, about 15 minutes.
6
Stir in corn and cook until heated through, about 2 minutes.
7
Season with salt and pepper.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (28 ounce) can diced tomatoes, 2 tablespoons vegetable oil, 1 onion, finely chopped, 3 tablespoons chili powder, and more.

Yes, Vegetarian Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Bean Chili

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