Easy Vegetarian Chili With Black Beans and Corn – Hearty & Flavorful

This Vegetarian Chili is the kind of meal you make on a weeknight and keep eating all week. It’s thick, comforting, and full of flavor, with just the right amount of heat. Black beans, sweet corn, and tomatoes come together in a rich, spiced base that tastes like it simmered all day.

You can keep it simple or dress it up with toppings, and it’s easy to make ahead. Best of all, it’s budget-friendly, family-friendly, and happens to be healthy too.

Why This Vegetarian Chili Recipe Works

This chili leans on pantry staples, so it’s reliable and affordable. Black beans bring protein and creaminess, while corn adds sweetness and crunch.

Smoky spices and aromatics build deep flavor without meat. A quick simmer thickens everything and lets the flavors meld. The result is a hearty bowl that feels complete on its own and pairs well with rice, cornbread, or tortilla chips.

Shopping List for this Vegetarian Chili

• Olive oil (or neutral cooking oil)
• Yellow onion (1 large), diced
• Red bell pepper (1), diced
• Garlic (3–4 cloves), minced
• Jalapeño (1), seeded and minced (optional for heat)
• Chili powder (2–3 tablespoons)
• Ground cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Dried oregano (1 teaspoon)
• Tomato paste (2 tablespoons)
• Fire-roasted diced tomatoes (1 can, 14.5 oz)
• Tomato sauce or crushed tomatoes (1 can, 15 oz)
• Vegetable broth (2 cups), plus more as needed
• Black beans (2 cans, 15 oz each), drained and rinsed
• Corn kernels (1.5–2 cups), frozen or canned and drained
• Salt and black pepper
• Brown sugar or maple syrup (1–2 teaspoons, optional to balance acidity)
• Lime (1), for juice
• Fresh cilantro, chopped (optional)
• Toppings: sour cream or yogurt, shredded cheese, sliced green onions, avocado, tortilla chips

How to Make a Vegetarian Chili

1. Warm the pot: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Sauté aromatics: Add diced onion and bell pepper.Cook, stirring, until softened and lightly golden, about 6–8 minutes. Add garlic and jalapeño and cook 1 minute more.
3. Bloom the spices: Stir in chili powder, cumin, smoked paprika, and oregano. Cook 30–60 seconds until fragrant.This wakes up the spices and builds depth.
4. Tomato base: Add tomato paste and stir to coat the vegetables. Let it darken slightly, about 1 minute.
5. Liquids and beans: Pour in diced tomatoes, tomato sauce, and vegetable broth. Stir in black beans and corn.Bring to a gentle boil.
6. Simmer: Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. The chili should thicken; add a splash of broth if it gets too dense.
7. Season smartly: Taste and add salt and pepper. If the tomatoes are sharp, stir in 1–2 teaspoons brown sugar or maple syrup.Finish with the juice of half a lime for brightness.
8. Rest and serve: Turn off the heat and let the chili sit for 5 minutes. Ladle into bowls and top with cilantro, cheese, avocado, sour cream, or crunchy chips.

Keeping the Vegetarian Chili Fresh

Chili always tastes better the next day. Store leftovers in airtight containers for up to 4–5 days in the fridge.

It also freezes beautifully for up to 3 months. Cool completely before freezing, and leave a little space at the top of containers for expansion.

Reheat on the stove over low heat, adding a splash of broth or water to loosen. For meal prep, portion into single servings so you can grab-and-go for lunch.

If you’re freezing, skip toppings until serving time for best texture.

Why This Vegetarian Chili is Good for You

• Plant protein and fiber: Black beans deliver protein and fiber that keep you full and support digestion.
• Antioxidant-rich: Tomatoes, peppers, and spices offer antioxidants like lycopene and capsaicin.
• Balanced energy: Beans and corn provide complex carbs for steady energy, without heavy saturated fat.
• Customizable sodium and fat: You control the salt and oil, and can choose lighter toppings like yogurt and avocado.

Pitfalls to Watch Out For

• Under-seasoning: Beans and tomatoes need salt. Season in layers and taste at the end with your toppings in mind.
• Skipping the spice bloom: Adding spices but not toasting them makes the flavor flatter. Give them that 30–60 seconds.
• Too thick or too thin: Simmer uncovered to reduce; add broth to thin.Aim for a spoonable, hearty texture.
• Harsh acidity: Tomatoes can be sharp. Balance with a pinch of sugar and a squeeze of lime.
• Raw aromatics: Don’t rush the onions and peppers. Softening them builds sweetness and body.

Alternatives to Vegetarian Chili

• Bean swap: Use pinto or kidney beans, or a mix.Chickpeas add texture, too.
• Add veg: Stir in diced sweet potato, zucchini, or carrots. Sweet potato needs a longer simmer (add earlier with liquids).
• Spice profile: Try chipotle in adobo for smoky heat, or a dash of cinnamon and cocoa for a mole-like note.
• Grains: Add cooked quinoa or bulgur at the end to bulk it up.
• Oil-free: Sauté in a splash of broth instead of oil if you prefer.
• Topping twists: Pickled onions, quick slaw, or crumbled feta change the vibe fast.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onions, peppers, garlic, jalapeño, and spices on the stove first for best flavor.

Transfer to a slow cooker with the remaining ingredients and cook on Low for 4–6 hours or High for 2–3 hours. Stir before serving and adjust seasoning.

Can I use dried beans instead of canned?

Absolutely. Cook 1.5 cups dried black beans until tender, then use about 3 to 3.5 cups cooked beans in the recipe.

Make sure they’re fully soft before adding so they don’t stay firm in the chili.

How spicy is this chili?

Mild to medium, depending on your chili powder and whether you add jalapeño. For less heat, skip the jalapeño and use mild chili powder. For more heat, add cayenne or chipotle.

What if my chili tastes flat?

Add salt, a squeeze of lime, and a little sugar to balance acidity.

A splash of soy sauce or tamari can also deepen the savory notes. Let it simmer a few extra minutes after adjusting.

How can I thicken the chili without simmering longer?

Mash some of the beans against the side of the pot or stir in a spoonful of tomato paste. You can also add a small handful of crushed tortilla chips to thicken and add corn flavor.

Is this gluten-free?

Yes, as written, it’s naturally gluten-free.

Just check labels on broth and spices, and choose gluten-free toppings and chips.

Can I meal-prep this for the week?

Definitely. Portion into containers with rice or quinoa on the side. Store toppings separately and add just before eating.

It reheats well and stays tasty for several days.

What should I serve with it?

It’s great with cornbread, warm tortillas, brown rice, or a simple green salad. For crunch, add tortilla chips on top. For creaminess, go with avocado or a dollop of yogurt.

Final Thoughts

Vegetarian Chili with Black Beans and Corn is the kind of recipe that fits any night of the week.

It’s simple to make, packed with flavor, and easy to adapt to your tastes. Keep the ingredients on hand, and you can have a hearty, satisfying dinner without fuss. Make a big pot today and enjoy it again tomorrow—because this chili only gets better with time.