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Beans and Corn Chili

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1h

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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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1
Prepare the vegetables

Peel and finely chop the onion. Remove the seeds and dice the bell pepper. Peel and mince the garlic cloves.

2
Rinse and drain the beans

Rinse the canned black beans and kidney beans under cold water and drain well.

3
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.

4
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.

5
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.

6
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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