FreeVegetarian

Vegetarian Chilli with Kidney Beans & Corn

Name: Vegetarian Chilli with Kidney Beans & Corn
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

Servings

6 bowls

Prep

15 min

Cook

40 min

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

Instructions

1Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
2Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
3Add kidney beans, corn, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
4Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.
5Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot.

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