Veg & Bean Chili Recipe

Prep vegetables

Peel and finely chop the onion. Core and dice the red and green bell peppers into 1/2-inch pieces. Peel and dice the carrots. Trim and slice the celery. Mince the garlic. If using jalapeño, halve, remove seeds for less heat, and finely chop.

Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. When oil shimmers, add the chopped onion and a pinch of salt. Sauté 5–7 minutes until the onion is softened and beginning to brown.

Add the diced bell peppers, carrots, and celery. Cook, stirring occasionally, 6–8 minutes until softened and edges begin to brown. Add the minced garlic and chopped jalapeño (if using) and cook 1 minute until fragrant.

Stir the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, and red pepper flakes into the vegetables. Cook spices 1–2 minutes, stirring constantly, to bloom their flavors.

Add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly—this deepens the tomato flavor and helps incorporate the paste into the base.

Pour in the canned diced tomatoes with their juices and break up any large pieces with your spoon. Add the drained and rinsed kidney, black, and pinto beans. Stir to combine.

Add the vegetable broth and stir in the brown sugar (or maple syrup), salt, and black pepper. If the chili looks too thick, add up to 1/2 cup water to reach the desired consistency.

Bring the pot to a gentle simmer. Reduce heat to low, cover partially with a lid, and simmer for 25–30 minutes, stirring occasionally, to meld flavors and soften the vegetables. If using frozen corn, stir it in during the last 5 minutes of simmering to heat through.

Taste and adjust seasoning: add more salt, chili powder, or a pinch of sugar if needed. Squeeze the juice of 1 lime into the chili and stir.

Remove from heat and stir in chopped fresh cilantro (reserve a little for garnish if desired).

Ladle chili into bowls and serve with optional garnishes: a dollop of sour cream or yogurt, a sprinkle of shredded cheese, extra cilantro, and tortilla chips or cornbread on the side.