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Close-up of a Dutch oven vegetable stew over a fire, surrounded by vibrant camping tools

Vegetarian Chili: Packed with Protein and Flavor

A hearty, protein-rich vegetarian chili loaded with beans, vegetables, and bold spices. Perfect for a nutritious and satisfying meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn kernels
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat.
  • Sauté onion and garlic until fragrant and translucent.
  • Add chopped bell pepper and cook until slightly softened.
  • Stir in black beans, kidney beans, diced tomatoes, and corn kernels.
  • Season with chili powder, cumin, salt, and pepper. Stir well.
  • Simmer uncovered for 20–25 minutes, stirring occasionally.
  • Taste and adjust seasonings if needed. Serve hot.

Notes

For added heat, include a diced jalapeño when sautéing the onion and garlic. This chili pairs wonderfully with rice, tortilla chips, or a dollop of sour cream. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.