Vegetarian Chili

Nutrient-rich beans take the place of ground beef in this chili recipe. As always, how much chili powder to use is a matter of personal taste—feel free to add more if desired.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. vegetable oil
  • 1 red bell pepper, cored, seeded, and diced
  • ¾ cup canned corn niblets, drained
  • 1 cup canned red kidney beans, drained
  • 1 cup canned black beans, drained
  • 1½ cups canned whole tomatoes
  • 1 can (6 oz.) tomato paste
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. brown sugar
  • 1 Tbsp. onion powder


  • Heat oil in a large skillet; add the bell pepper and cook, stirring, for 3–4 minutes, or until softened. Stir in the corn, kidney beans, black beans, whole tomatoes, tomato paste, and seasonings, and bring to a boil. Turn down the heat, and simmer for 5 minutes, or until heated through. Serve hot.