Hearty vegetarian chili with charred corn, black, pinto, and cannellini beans simmered in a smoky, spiced tomato base.
For deeper smoky flavor, char the corn in a dry cast-iron skillet over medium-high heat for 8–10 minutes, stirring often, until kernels blacken slightly. This chili freezes well for up to 3 months; cool completely before transferring to freezer containers.
Substitute diced fresh tomatoes (about 4 medium) for canned if tomatoes are in season; reduce vegetable broth to 1 cup. Make it spicier by adding 1–2 diced jalapeños or a pinch of cayenne pepper when you add the chili powder.
Ingredients
Scale
Measurement units
- 2 cups corn kernels, fresh or frozen (fresh kernels from about 3 ears, or frozen)
- 1 can (15 oz) black beans, canned
- 1 can (15 oz) pinto beans, canned
- 1 can (15 oz) cannellini beans, canned
- 2 cans (14.5 oz each) diced tomatoes, canned (fire-roasted preferred)
- 3 tbsp tomato paste
- 1 yellow onion, large
- 4 garlic cloves
- 1 red bell pepper
- 1 ½ cups vegetable broth
- 2 tbsp chili powder
- 1 ½ tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice, fresh
- ¼ cup cilantro, fresh (for garnish)
- ½ cup diced red onion (for serving, optional)
- 1 cup shredded cheddar cheese (for serving, optional)
- ½ cup sour cream (for serving, optional)
Ingredients
Scale
Measurement units
- 2 cups corn kernels, fresh or frozen (fresh kernels from about 3 ears, or frozen)
- 1 can (15 oz) black beans, canned
- 1 can (15 oz) pinto beans, canned
- 1 can (15 oz) cannellini beans, canned
- 2 cans (14.5 oz each) diced tomatoes, canned (fire-roasted preferred)
- 3 tbsp tomato paste
- 1 yellow onion, large
- 4 garlic cloves
- 1 red bell pepper
- 1 ½ cups vegetable broth
- 2 tbsp chili powder
- 1 ½ tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp lime juice, fresh
- ¼ cup cilantro, fresh (for garnish)
- ½ cup diced red onion (for serving, optional)
- 1 cup shredded cheddar cheese (for serving, optional)
- ½ cup sour cream (for serving, optional)
Instructions
Char the corn
Heat a cast-iron skillet over medium-high heat until very hot, about 2 minutes.
Add 2 cups corn kernels and cook, stirring often, until kernels are blackened and charred in spots, 8 to 10 minutes.
Transfer charred corn to a plate and set aside.
Sauté aromatics
In a large pot, heat olive oil (2 tablespoon) over medium heat.
Add 1 diced onion and 1 diced red bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
Build the chili base
Add tomato paste (3 tablespoon) and stir to coat the vegetables, cooking for 1 minute.
Stir in chili powder (2 tablespoon), cumin (1 ½ teaspoon), and smoked paprika (1 teaspoon); cook for 1 minute to bloom the spices.
Add beans and tomatoes
Pour in 2 cans (14.5 oz each) fire-roasted diced tomatoes with their liquid.
Add 1 can (15 oz) drained black beans, 1 can (15 oz) drained pinto beans, and 1 can (15 oz) drained cannellini beans.
Stir in vegetable broth (1 ½ cup) and the charred corn.
Simmer the chili
Bring the chili to a gentle simmer, then reduce heat to low.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
Finish and season
Stir in 1 tbsp fresh lime juice.
Taste and adjust seasoning with salt and black pepper as needed.
Serve
Ladle chili into bowls and top with fresh cilantro, diced red onion, shredded cheddar cheese, and sour cream as desired.
Before you cook
Cook notes
- • For deeper smoky flavor, char the corn in a dry cast-iron skillet over medium-high heat for 8–10 minutes, stirring often, until kernels blacken slightly.
- • This chili freezes well for up to 3 months; cool completely before transferring to freezer containers.
- • Make it spicier by adding 1–2 diced jalapeños or a pinch of cayenne pepper when you add the chili powder.
- • Substitute diced fresh tomatoes (about 4 medium) for canned if tomatoes are in season; reduce vegetable broth to 1 cup.
- • For a thicker chili, simmer uncovered for the final 10 minutes; for a brothier version, add 0.5 cup more vegetable broth.
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