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Vegetarian Chilli with Kidney Beans & Corn

Vegetarian Chilli with Kidney Beans & Corn

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

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