One-Pot Spiced Harvest Chili
A comforting one-pot chili featuring a medley of beans and sweet corn. This american-inspired one pot (vegetarian) ready in about 40 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed kidney beans
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped, for garnish fresh cilantro
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder. Cook for 1 minute until spices are aromatic.
- Step 3: Add 14 oz canned diced tomatoes with juices, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) kidney beans drained and rinsed, and 1 cup frozen corn kernels. Pour in 2 cups vegetable broth, and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring chili to a boil, then reduce to a simmer. Cover and cook for 25 minutes, stirring occasionally, until flavors meld and chili thickens.
- Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.
Frequently asked questions
How long does One-Pot Spiced Harvest Chili take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spiced Harvest Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Spiced Harvest Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spiced Harvest Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Spiced Harvest Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious! My family enjoyed it so much we made it twice this week.
- ★★★★★
Made this for a family dinner and everyone loved it. The harvest vegetables added a great texture.
- ★★★★★
This chili was a hit with my kids! The spices were perfect and it was so easy to make in one pot.
