This hearty vegetarian chili has been a staple in my kitchen for years. I first put this combination together on a rainy Sunday when my pantry was full of canned beans and I wanted something filling, flavorful, and unfussy. The dish balances earthy black and kidney beans with the bright acidity of fire-roasted tomatoes and the sweet pop of corn. It’s the kind of meal that warms the house and makes everyone linger at the table. I discovered that a modest handful of well-chosen spices — chili powder and a touch of cumin — brings everything into harmony without fuss. I remember the first time I served this to a mixed crowd of meat-eaters and vegetarians: everyone went back for seconds, and my skeptical cousin asked for the recipe. The texture is a key part of its appeal — creamy beans contrasted with tender diced peppers and kernels of corn, finished with a silky, slightly thick broth. It’s proof that simple ingredients, treated with care, can create a satisfying main course. Serve it with avocado slices or a dollop of sour cream if you like, or keep it light and vegan with a squeeze of lime and fresh cilantro.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained: Use a good-quality brand such as Goya or Eden; rinsing removes excess sodium and improves texture. Black beans add creaminess and depth.
• 1 can (15 oz) kidney beans, rinsed and drained: Choose canned kidney beans labeled "no salt added" if preferred. They contribute body and a slightly firmer bite that contrasts nicely with black beans.
• 1 can (14.5 oz) fire-roasted diced tomatoes: The fire-roasted variety gives a subtle smoky note; Hunt's or Muir Glen are reliable brands.
• 1 cup bell peppers, diced (mix of colors): Use a combination of red and yellow for sweetness and color. Dice to about 1/2-inch pieces so they soften quickly and evenly.
• 1 medium onion, chopped: A yellow or sweet onion works best; chop to medium dice so it becomes tender and slightly translucent while sautéing.
• 4 garlic cloves, minced: Fresh garlic is essential for aromatic depth. Mince finely so the garlic distributes through the pot.
• 2 tbsp chili powder: Use a good chili powder blend (not pure ground chilies) for layered flavor; adjust down to 1 tbsp if you prefer mild heat.
• 1 tsp ground cumin: Adds an earthy, warm background note; toast briefly in the pot with the chili powder to bloom its aroma.
• 2 cups low-sodium vegetable broth: Vegetable broth keeps this vegan and provides liquid to simmer; use low-sodium so you can control final seasoning.
• 1 cup corn kernels (fresh or frozen): Adds sweet crunch; frozen works beautifully and is convenient year-round.
• 2 tbsp olive oil: For sautéing the aromatics; extra virgin is fine for flavor as the oil is not exposed to very high heat.
• Optional toppings: Sour cream or avocado slices, chopped cilantro, lime wedges, hot sauce, and shredded cheddar are great finishing options.

Instructions

Heat the base: Warm 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté, stirring frequently, until the edges are translucent and the centers are tender, about 3 to 5 minutes. The goal is golden, not browned; lower the heat if the onions begin to scorch. Adding a pinch of salt here helps draw moisture out and accelerates softening. Add garlic and peppers: Stir in the minced garlic and diced bell peppers. Cook until the peppers begin to soften and the garlic is fragrant, approximately 4 to 6 minutes. Keep the garlic moving in the pan to prevent burning. You should see the peppers lose a bit of their raw bite and the onions take on color. Bloom the spices: Sprinkle in 2 tablespoons chili powder and 1 teaspoon ground cumin, stirring constantly for about 30 seconds. Toasting the spices in the hot oil deepens their flavor and releases essential oils; you’ll smell a fragrant warmth as they bloom. Combine tomatoes and beans: Add 1 can fire-roasted diced tomatoes with their juices, along with the rinsed and drained black beans and kidney beans. Stir to combine and let the mixture come back to a gentle simmer. Scrape the bottom of the pot to incorporate any browned bits for extra flavor. Simmer to meld flavors: Pour in 2 cups low-sodium vegetable broth and bring the pot to a low simmer. Reduce heat to maintain a gentle simmer and cook uncovered for 20 to 30 minutes, stirring occasionally, until the liquid reduces slightly and the flavors concentrate. If you prefer a thicker texture, simmer longer; for a stew-like consistency, partially mash some of the beans with the back of a spoon. Finish with corn and season: Stir in 1 cup corn kernels during the last five minutes of cooking so they retain a tender-crisp texture. Taste and adjust seasoning with salt, freshly ground black pepper, and a squeeze of lime if desired. Serve hot with optional toppings such as avocado slices or a dollop of sour cream.

Storage Tips

Cool any leftover chili to room temperature (no longer than two hours to avoid the danger zone), then transfer to airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator or rewarm from frozen on the stovetop over low heat, adding a splash of vegetable broth to loosen the consistency if needed. Reheat until steaming through, and always taste for seasoning because flavors can mute during storage.

Ingredient Substitutions

If you need to switch things up, try pinto or cannellini beans instead of one of the canned varieties. Swap corn for diced sweet potato for a heartier, autumnal version — dice to 1/2-inch and add earlier so it softens. If you prefer more heat, fold in 1 to 2 teaspoons of chipotle in adobo or a diced jalapeño with the peppers. For a lower-sodium version, use no-salt-added canned beans and unsalted broth and amplify flavor with a splash of balsamic vinegar or a teaspoon of smoked paprika.

Serving Suggestions

Serve in wide bowls with a variety of toppings for a fun family-style meal: sliced avocado, Greek yogurt or sour cream, shredded cheddar, chopped cilantro, pickled red onions, and lime wedges all work beautifully. Pair with warm cornbread, a green salad, or baked tortilla chips. For a casual gathering, set out bowls of toppings and let guests customize their bowls.

Cultural Background

This type of bean-based, spiced stew draws inspiration from Southwestern and Tex-Mex traditions, where chili con carne evolved into many vegetarian takes using beans and roasted peppers. Fire-roasted tomatoes add a slightly smoky layer reminiscent of traditional open-fire cooking. Over time, home cooks have adapted these ideas to create plant-forward versions that still honor the bold flavors of the region.

Seasonal Adaptations

In late summer, use fresh roasted tomatoes and fresh corn cut off the cob for brighter flavor. In winter, add a roasted butternut squash or sweet potato for body and sweetness. During the holidays, garnish with warm spices such as a pinch of cinnamon alongside the cumin for a richer braise that pairs well with oven-roasted vegetables and crusty bread.

Meal Prep Tips

Make a double batch and freeze in individual portions for easy lunches. To save time during the week, chop the onion and peppers and store them in the refrigerator up to 24 hours before cooking. If you’re packing leftovers for work, keep toppings separate and reheat the chili in a microwave-safe container with a lid that vents, stirring halfway through to ensure even heating.

This chili is meant to be shared and adapted. Whether you’re making it for a busy weeknight, a casual party, or a cozy dinner, it rewards simplicity, patience, and a few quality ingredients. I hope it becomes one of your go-to meals — and that you enjoy the small rituals of stirring, tasting, and making it your own.