Vegetarian chili with beans and corn

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.

Kitchen Mexican

Time 35 min

Difficulty Easy

Equipment Frying pan

Portions

persons

Ingredients

300 g mixed beans (canned, rinsed)
150 g corn
400 g diced tomatoes
1 piece of onion
1 clove of garlic
1 tsp paprika
1 tsp cumin
1 tbsp oil
salt and pepper

Adjust the number of servings. The quantities automatically scale with them.

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.

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Ingredients