Warm up with a bowl of this Hearty Vegan Chili with Kidney Beans, Corn, and Spicy Tomato Stew—a dish that’s packed with bold flavors, protein, and wholesome ingredients. Whether you’re looking for a cozy weeknight dinner or a crowd-pleaser for game day, this chili is sure to hit the spot.
Loaded with kidney beans, sweet corn, and a smoky, spiced tomato base, it’s a one-pot meal that’s easy to make, budget-friendly, and perfect for leftovers. Customize it with your favorite toppings for a dish that’s as versatile as it is satisfying.
Why You’ll Love This Recipe
- Comforting and Filling: A warm, hearty meal packed with plant-based protein and fiber.
- Rich and Flavorful: Smoky spices and tomatoes create a bold and satisfying base.
- Easy to Make: Ready in under an hour with minimal prep.
- Perfect for Meal Prep: Tastes even better the next day and freezes well.
Ingredients
For the Chili:
- 1 tablespoon olive oil (or water for oil-free cooking)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 medium carrot, diced
- 1 medium zucchini, diced (optional)
- 1 1/2 cups canned kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Vegan sour cream
- Crushed tortilla chips
- Sliced jalapeños
Ingredient Breakdown
Kidney Beans
These protein-rich beans are hearty and filling, making them the star of this chili. Feel free to swap them for black beans or pinto beans if preferred.
Corn
Adds a touch of natural sweetness and a pop of color to the chili. Frozen or canned corn works equally well.
Tomato Base
Diced tomatoes and tomato paste create a rich, flavorful sauce that’s enhanced by the smoky spices.
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Stir in the bell pepper, carrot, and zucchini (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step 2: Add the Spices
- Sprinkle in the smoked paprika, cumin, chili powder, ground coriander, cayenne pepper (if using), salt, and black pepper.
- Stir well and cook for 1 minute to toast the spices and enhance their flavor.
Step 3: Add the Liquids and Beans
- Stir in the diced tomatoes, tomato paste, vegetable broth, kidney beans, and corn.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
Step 4: Taste and Adjust
- Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
Step 5: Serve
- Ladle the chili into bowls and add your favorite toppings, like sliced avocado, vegan sour cream, or crushed tortilla chips. Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Make It Smokier: Add a teaspoon of chipotle powder or diced chipotle peppers in adobo sauce for an extra smoky kick.
- Add Grains: Stir in cooked quinoa or bulgur for added texture and protein.
- Switch the Beans: Use black beans, chickpeas, or a mix of your favorite beans for variety.
- Make It Oil-Free: Sauté the vegetables in a splash of vegetable broth instead of olive oil.
- Freeze Leftovers: Store in airtight containers and freeze for up to 3 months. Thaw and reheat on the stovetop or microwave when ready to serve.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 220
- Protein: 8g
- Carbohydrates: 35g
- Fat: 4g
- Fiber: 9g
- Vitamin C: 40% of the daily value
- Iron: 15% of the daily value
This chili is a nutrient-packed, satisfying meal that’s perfect for any time of year.
Conclusion
This Hearty Vegan Chili with Kidney Beans, Corn, and Spicy Tomato Stew is the ultimate comfort food, offering bold flavors and hearty ingredients in every spoonful. It’s easy to make, incredibly versatile, and perfect for feeding a crowd or storing for later.
Ready to try it out? Let us know how it turned out in the comments below! Share your favorite toppings or creative twists, and don’t forget to tag us on social media with your chili creations.
Frequently Asked Questions
1. Can I make this chili in a slow cooker?
Yes! Sauté the vegetables and spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. How can I make this chili less spicy?
Skip the cayenne pepper and use mild chili powder to keep the heat level low.
3. Can I add more protein?
Absolutely! Add cooked lentils, crumbled tofu, or vegan ground meat for extra protein.
4. How do I thicken the chili?
If your chili is too thin, let it simmer uncovered for an additional 10-15 minutes until it reaches your desired consistency.
5. What pairs well with chili?
Serve with cornbread, a fresh salad, or a side of rice for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.