LockedVegetarian

Vegetarian Chilli with Kidney Beans & Corn

Name: Vegetarian Chilli with Kidney Beans & Corn
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 bowls
Ingredients: 1 tablespoon olive oil; 1 large onion; 2 cloves garlic; 1 large red bell pepper; 2 cups kidney beans; 1 cup corn kernels; 2 cups diced tomatoes; 2 cups vegetable broth; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh cilantro

A hearty pot of kidney beans, corn, and tomatoes simmered with warm chili spices, no meat required.

Servings

6 bowls

Prep

15 min

Cook

35 min

Kidney beans and corn give this chilli its heft, while a mix of chili powder, cumin, and smoked paprika does the job usually left to browned meat, building real depth into the broth as it simmers.

Because beans stand in as the main protein, this pot stays entirely vegetarian without losing any of the heartiness you'd want from a chilli. Simmering it uncovered for the full twenty-five to thirty minutes is what lets the liquid reduce down and thicken rather than staying soupy. Fresh cilantro on top and a squeeze of lime, if you have one on hand, finish it off nicely. It also freezes well for later.

Ingredients

1 tablespoon olive oil
1 large onion — diced
2 cloves garlic — minced
1 large red bell pepper — diced
2 cups kidney beans — cooked or canned, rinsed and drained
1 cup corn kernels — fresh or frozen
2 cups diced tomatoes — canned or fresh
2 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt — to taste
1/4 teaspoon black pepper
2 tablespoons fresh cilantro — chopped, for garnish

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