Recipe details
Lunch
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Beans and Corn Chili
1h
6 servings
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This hearty and flavorful Beans and Corn Chili is a delightful vegan dish that combines protein-rich beans with sweet corn and a zesty tomato-based sauce. Infused with aromatic spices and a hint of smokiness, this satisfying chili is perfect for a comforting meal on a cool day.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Peel and finely chop the onion. Remove the seeds and dice the bell pepper. Peel and mince the garlic cloves.
Rinse and drain the beans
Rinse the canned black beans and kidney beans under cold water and drain well.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the diced bell pepper and minced garlic. Cook for another 5 minutes, stirring occasionally.
Add spices and tomatoes
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.
Add beans, corn, and broth
Add the drained black beans, kidney beans, corn, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 30-35 minutes or until the flavors have melded.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Beans and Corn Chili hot, garnished with chopped cilantro.
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