Steaming, spicy, and full of aromatic warmth: this vegetarian chili with beans and corn fills the kitchen with a comforting aroma. The beans add substance, the corn provides a gentle sweetness, and the tomatoes make the whole dish creamy. It’s a dish you can easily make in a single pot and that’s perfect for a second helping later in the week.
Since this dish is made entirely from plant-based ingredients, you’ll naturally be cooking without regular milk or cream. That makes this chili a great option if you want to avoid cow’s milk or prefer to avoid lactose. Just check the label on the cans of beans and tomatoes to make sure there are no unexpected additives.
Preparation
Step 1: Baking the base
Heat the oil in a large skillet or frying pan over medium heat. Sauté the onion and garlic until they are soft and translucent. Stir frequently so they don’t brown.
Step 2: Add the spices
Add the paprika and cumin and sauté them briefly, for about half a minute. This will release their aroma, but be careful not to let the spices burn.
Step 3: Let everything simmer together
Add the diced tomatoes, beans, and corn to the pan. Stir well and bring to a boil. Reduce the heat to low and let the chili simmer gently for about 20 minutes, until the sauce thickens slightly.
Step 4: Season to taste
Taste and add salt and pepper to taste. Let the chili sit for a few more minutes so the flavors can blend well. Serve warm, with rice or bread if desired.
Nutritional values per person
- 🥦 Vegetables: 120 g
- 🍚 Carbohydrates: 40 g
- 💪 Protein: 14 g
- 🥑 Grease: 8 g
- 🌾 Fiber: 10 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 520 kcal
Tips & label
Add a pinch of smoked paprika for extra depth of flavor.
Serve with rice, tortilla chips, or a spoonful of plant-based yogurt for a bit of contrast.
When purchasing canned beans and tomato products, check to make sure no milk ingredients or powdered cream have been added.
Let the leftovers cool, then store them in the refrigerator for up to three days; they reheat easily in a pan with a splash of water.
Use a wooden spoon to stir so that the beans stay whole and the sauce doesn't burn.
Nederlands 
English 
Español 
Deutsch 
Français 
Italiano
Your reading tip for now
Blog Cow's Milk
What is the difference between cow's milk allergy and cow's milk intolerance?
And why it's important to know the difference Avoiding cow's milk is one thing....
Jul
Cow milk-free recipes Lactose-free recipes Recipes
Chicken with Vegetables and Creamy Coconut Sauce
Creamy chicken with vegetables in coconut sauce—spicy and tender. Easy to make, cow's milk-free, and ready in...
Jul
Cow milk-free recipes Lactose-free recipes Recipes
Salmon with potatoes and green vegetables
A classic Dutch dish with salmon, potatoes, and green vegetables. Easy, cow's milk-free, and quick to prepare.
Jul
Blog Lactose
Ricotta and lactose intolerance: what can you do?
Ricotta and lactose intolerance: how much lactose is in it, what can you sometimes eat and what...
May
Blog Lactose
What is lactose intolerance?
Everything you want to know about this common complaint You eat a piece of milk chocolate or...
May
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Creamy curry pasta with spinach
Mild curry paste with spinach and creamy oat-based sauce. Quick, plant-based and full of flavor.
May