Vegetarian Regional Bean and Corn Chili
A hearty vegetarian chili packed with regional beans, sweet corn, and warm spices, perfect for a comforting meal. This latin american-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed pinto beans
- 1 cup fresh or 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
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, cooking for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute until spices bloom.
- Step 3: Add 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained and rinsed black beans, 1 can (15 oz) drained and rinsed pinto beans, 1 cup corn kernels, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Bring the chili to a simmer, reduce heat to low, and cook uncovered for 30 minutes, stirring occasionally, until thickened and flavors meld.
- Step 5: Serve hot topped with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over each bowl.
Frequently asked questions
How long does Vegetarian Regional Bean and Corn Chili take to make?
Total time is about 55 minutes (15 min prep + 40 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 Vegetarian Regional Bean and Corn 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 Vegetarian Regional Bean and Corn 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 Vegetarian Regional Bean and Corn 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 Vegetarian Regional Bean and Corn 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.
