Name: Easy Veggie Chili Recipe
Ingredients: 1 tablespoon Olive Oil: Extra virgin preferred, for sautéing the vegetables and building the flavor base.; 1 large Yellow Onion: Finely chopped; provides a sweet and savory aromatic foundation.; 2 Bell Peppers: Any color combination (red, yellow, orange, or green), seeded and chopped; adds sweetness, color, and texture. Red peppers tend to be the sweetest.; 3-4 cloves Garlic: Minced; delivers that essential pungent kick. Adjust amount based on your love for garlic!; 2 medium Carrots: Peeled and diced; lend a subtle sweetness and earthy flavor, plus a nice bite.; 2 stalks Celery: Diced; contributes a savory, slightly vegetal note and classic mirepoix flavor.; 1 (15-ounce) can Kidney Beans: Rinsed and drained; the classic chili bean, hearty and robust.; 1 (15-ounce) can Black Beans: Rinsed and drained; adds a different texture and slightly sweeter, earthier flavor.; 1 (15-ounce) can Pinto Beans: Rinsed and drained; creamy and mild, complementing the other beans perfectly. (Feel free to substitute with other beans like cannellini or great northern).; 1 (28-ounce) can Crushed Tomatoes: Undrained; forms the rich, savory base of the chili. Fire-roasted crushed tomatoes can add extra depth.; 1 (14.5-ounce) can Diced Tomatoes: Undrained; provides chunkier tomato pieces for texture. Again, fire-roasted is a great option here.; 1 (4-ounce) can Diced Green Chilies: Mild, undrained; adds a subtle tang and background heat without being overly spicy.; 1 cup Vegetable Broth: Low sodium preferred, to control the saltiness; used to adjust consistency and add flavor.; 1 cup Frozen Corn: No need to thaw; adds pops of sweetness and texture.; 2 tablespoons Chili Powder: The backbone spice blend; use a good quality blend, or make your own!; 1 tablespoon Ground Cumin: Essential smoky, earthy flavor that defines chili.; 1 teaspoon Smoked Paprika: Adds a wonderful smoky dimension that mimics meatiness.; 1 teaspoon Dried Oregano: Provides an herbaceous, slightly peppery note.; 1/2 teaspoon Salt: Or to taste; adjust based on your broth and preference.; 1/4 teaspoon Black Pepper: Freshly ground preferred, for a touch of spice.; Optional: 1/4 – 1/2 teaspoon Cayenne Pepper: For those who like a bit more heat. Start small and add more if desired.; Optional: 1 bay leaf: Adds a subtle background herbal note; remember to remove before serving.; Optional Garnish: Fresh cilantro, chopped red onion, shredded cheddar cheese (or vegan alternative), sour cream (or vegan alternative), avocado slices, tortilla chips, sliced jalapeños.

Ingredients

Scale

Here’s what you’ll need to create this vibrant and flavorful Easy Veggie Chili:

1 tablespoon Olive Oil: Extra virgin preferred, for sautéing the vegetables and building the flavor base.
1 large Yellow Onion: Finely chopped; provides a sweet and savory aromatic foundation.
2 Bell Peppers: Any color combination (red, yellow, orange, or green), seeded and chopped; adds sweetness, color, and texture. Red peppers tend to be the sweetest.
3–4 cloves Garlic: Minced; delivers that essential pungent kick. Adjust amount based on your love for garlic!
2 medium Carrots: Peeled and diced; lend a subtle sweetness and earthy flavor, plus a nice bite.
2 stalks Celery: Diced; contributes a savory, slightly vegetal note and classic mirepoix flavor.
1 (15-ounce) can Kidney Beans: Rinsed and drained; the classic chili bean, hearty and robust.
1 (15-ounce) can Black Beans: Rinsed and drained; adds a different texture and slightly sweeter, earthier flavor.
1 (15-ounce) can Pinto Beans: Rinsed and drained; creamy and mild, complementing the other beans perfectly. (Feel free to substitute with other beans like cannellini or great northern).
1 (28-ounce) can Crushed Tomatoes: Undrained; forms the rich, savory base of the chili. Fire-roasted crushed tomatoes can add extra depth.
1 (14.5-ounce) can Diced Tomatoes: Undrained; provides chunkier tomato pieces for texture. Again, fire-roasted is a great option here.
1 (4-ounce) can Diced Green Chilies: Mild, undrained; adds a subtle tang and background heat without being overly spicy.
1 cup Vegetable Broth: Low sodium preferred, to control the saltiness; used to adjust consistency and add flavor.
1 cup Frozen Corn: No need to thaw; adds pops of sweetness and texture.
2 tablespoons Chili Powder: The backbone spice blend; use a good quality blend, or make your own!
1 tablespoon Ground Cumin: Essential smoky, earthy flavor that defines chili.
1 teaspoon Smoked Paprika: Adds a wonderful smoky dimension that mimics meatiness.
1 teaspoon Dried Oregano: Provides an herbaceous, slightly peppery note.
1/2 teaspoon Salt: Or to taste; adjust based on your broth and preference.
1/4 teaspoon Black Pepper: Freshly ground preferred, for a touch of spice.
Optional: 1/4 – 1/2 teaspoon Cayenne Pepper: For those who like a bit more heat. Start small and add more if desired.
Optional: 1 bay leaf: Adds a subtle background herbal note; remember to remove before serving.
Optional Garnish: Fresh cilantro, chopped red onion, shredded cheddar cheese (or vegan alternative), sour cream (or vegan alternative), avocado slices, tortilla chips, sliced jalapeños.

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Instructions

Follow these simple steps to create your delicious pot of Easy Veggie Chili:

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and the peppers soften slightly. This step builds the foundational layer of flavor.
Add More Veggies & Garlic: Add the diced carrots and celery to the pot. Continue to sauté for another 5 minutes, allowing the vegetables to soften further. Stir in the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Bloom the Spices: Push the vegetables slightly to one side of the pot if possible. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) directly to the hot spot with a little oil. Stir the spices constantly for about 30-60 seconds until they become very fragrant. This process, called “blooming,” intensifies their flavor significantly compared to just adding them to liquid. Then, stir the toasted spices into the vegetables.
Combine Ingredients: Add the rinsed and drained kidney beans, black beans, and pinto beans to the pot. Pour in the crushed tomatoes, diced tomatoes (with their juice), diced green chilies (with their juice), and vegetable broth. Add the frozen corn and the optional bay leaf.
Simmer: Stir everything together thoroughly to combine. Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. For the best flavor development, simmer for 45-60 minutes, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen. Taste and adjust seasonings if necessary – you might want more salt, chili powder, or a touch more cayenne. If the chili seems too thick, add a splash more vegetable broth or water. If it’s too thin, let it simmer uncovered for the last 10-15 minutes.
Final Touches: Once the chili has reached your desired consistency and the flavors are well-blended, remove the bay leaf (if used).
Serve: Ladle the hot Easy Veggie Chili into bowls and serve immediately with your favorite toppings.

Nutrition

Serving Size: one normal portion
Calories: 350