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–+ servings
A bowl full of Black Bean Veggie Chili with a gold spoon on a napkin
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper - even potato (trust me!) Easy to make and super freezer friendly. A new fave!
Yield: 6

Ingredients

For the black bean veggie chili

  • 1 tablespoon olive oil
  • 1 medium onion diced; about 2 cups
  • 1 red bell pepper chopped; about 1 cup
  • 2 medium carrots diced; about 1 cup
  • 3 cloves garlic minced; about 1 tablespoon
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
  • 2 15-ounce cans fire-roasted diced tomatoes
  • 1 1/2 cups low-sodium vegetable broth
  • 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
  • 1 teaspoon kosher salt plus more, to taste
  • 1/2 teaspoon freshly ground black pepper plus more, to taste
  • 1 cup broccoli florets diced small
  • 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
  • 1/2 lime squeezed

Optional toppings

  • sour cream or vegan sour cream
  • shredded cheddar or Monterey Jack
  • fresh cilantro
  • sliced jalapeños
  • lime wedges for squeezing over the top
  • chopped red onion, sweet onion, or scallions
  • diced avocado

Instructions

  • Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
  • Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
  • Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  • Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
  • Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicy chili powder blend. 
  • Use 1/2-2 teaspoons cayenne pepper. 
  • Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons - if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition Facts

Calories: 463kcal, Carbohydrates: 30g, Protein: 57g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 406mg, Potassium: 1493mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1116IU, Vitamin C: 48mg, Calcium: 115mg, Iron: 10mg