Introduction
Chili has come a long way from its origins in the Mexican border towns of Texas, where it was known as 'chili con carne.' This meatless version pays homage to the Native American tradition of combining beans and corn, a pairing that has sustained communities for millennia. While traditionalists might argue that authentic chili never contained beans, this vegetarian adaptation embraces them as a central ingredient, proving that modern interpretations can be just as satisfying as their historical counterparts. The dish gained popularity during the 1960s and '70s as vegetarianism grew in the United States, and has since become a beloved comfort food that even dedicated meat-eaters enjoy, especially during the cooler months of fall and winter.
Ingredients
• 3 cans (15 oz each) beans - 1 can each black beans, kidney beans, and pinto beans, drained and rinsed
• 2 medium yellow onions, finely diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 2 ears fresh sweet corn, kernels cut from cob (or 2 cups frozen corn)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 cups vegetable broth, low sodium
• 1 medium red bell pepper, diced
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
Step 1:
Heat olive oil in a large Dutch oven over medium heat. Add diced onions and cook until translucent, about 5-7 minutes.
Step 2:
Add minced garlic and diced bell pepper, cooking for an additional 3 minutes until fragrant.
Step 3:
Stir in chili powder, cumin, smoked paprika, and oregano. Toast the spices for 1 minute until fragrant.
Step 4:
Add chopped chipotle pepper, fire-roasted tomatoes, drained and rinsed beans, corn kernels, and vegetable broth. Stir to combine.
Step 5:
Season with kosher salt and black pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 30-35 minutes, stirring occasionally.
Step 6:
Taste and adjust seasonings as needed. Allow to rest for 5 minutes before serving.
Q: Can I make this in a slow cooker?
A: Yes, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Q: How can I thicken the chili?
A: Simmer uncovered for additional time or mash some of the beans against the pot side.
Q: Is this chili spicy?
A: It has moderate heat from the chipotle pepper. Adjust or omit for milder flavor.
• For a milder version, reduce or omit the chipotle pepper.
• Fire-roasted tomatoes add smoky depth, but regular diced tomatoes can be substituted.
• Any combination of beans can be used based on preference.
• Fresh corn can be replaced with frozen corn when not in season.
• Recipe is naturally vegan and gluten-free.
• Beans should be thoroughly rinsed to reduce sodium content.
Serve hot in bowls. Optional toppings include diced avocado, fresh cilantro, lime wedges, or vegan sour cream.
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Prep all vegetables and measure spices before starting to cook. The longer the chili simmers, the more the flavors will develop.
- Don't skip rinsing the beans - it removes excess sodium and prevents the chili from becoming too starchy
- Toast the spices to enhance their flavor
- Allow chili to rest before serving to let flavors meld
For added protein, include diced plant-based meat substitute. For extra heat, add diced jalapeños or increase chipotle pepper.
Serve with cornbread or brown rice. Pair with a Mexican lager beer or lime-sparkling water.
Year-round dish, best with fresh corn in summer months
Contains no common allergens. Naturally free from dairy, eggs, nuts, soy, wheat, and gluten. Always check individual ingredients for specific allergies.
