Simmered Vegan Chili with Tomatoes and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, flavorful chili packed with beans, corn, and tomatoes, simmered to perfection for a comforting meal. This american-inspired vegan ready in about 45 minutes pairs black beans, kidney beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 6 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 1 can (15 oz) rinsed black beans, 1 can (15 oz) rinsed kidney beans, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels, 1 diced red bell pepper, 1 diced onion, and 3 minced garlic cloves.
  2. Step 2: Add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 2 cups vegetable broth to the pot. Stir well to combine.
  3. Step 3: Bring mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
  4. Step 4: Taste and adjust seasoning with salt as needed. Serve hot, optionally garnished with fresh cilantro.

Frequently asked questions

How long does Simmered Vegan Chili with Tomatoes and Corn take to make?

Total time is about 45 minutes (15 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 Simmered Vegan Chili with Tomatoes and Corn?

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 black beans from drying out.

Can I substitute ingredients in Simmered Vegan Chili with Tomatoes and Corn?

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 Simmered Vegan Chili with Tomatoes and Corn 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 Simmered Vegan Chili with Tomatoes and Corn vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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