- 15 ounces Black Beans
- 15 ounces Red Kidney Beans
- 2 Tablespoons Olive Oil
- 0.5 cup, chopped Onion
- 1 large Carrot
- 2 large Garlic Cloves
- 4 teaspoons Chili Powder
- 2 teaspoons Smoked Paprika Powder
- 3 teaspoons Kosher Salt
- 2 teaspoons Freshly Ground Pepper
- 1 Tablespoon Tomato Paste
- 15 ounces Fire Roasted Crushed Tomatoes
- 1 cup Chicken or Vegetable Broth
- 10 ounces (optional) Frozen Sliced Okra
- 1 cup Frozen Corn
- Greek Yogurt/Sour Cream
- Fresh Cilantro
- Green Onion
If you like Mexican flavors, chances are you like bean chili. Chances are you’ve even made it before!
Chili was a college meal staple and now that I’m all grown up (sort of), I’ve refined my chili recipes. This vegetarian version may even be my favorite chili ever.
To me, it’s all about the one-pot convenience and layering flavors. This chili is a great week-night dinner and makes for excellent leftovers! Store it in an air-tight container in the refrigerator for up to 4 days.
Try it with a slice of homemade cornbread!
Get a Large Soup Pot
Heat up about 2 Tbsps of olive oil in your pot on medium-high heat. Once hot, add your chopped onions and sauté for a couple of minutes.
Next, lower the heat to medium and add the minced garlic, chili powder, smoked paprika powder, salt and black pepper.
You can also add a bit of cayenne pepper if you like it spicy! Start with 1/2 tsp and go from there.
After the garlic and spices have been toasted in the oil for a minute or two, add the chopped carrots. Stir and cook for a couple of minutes.
Next, add the fire roasted crushed tomatoes and chicken or vegetable broth. Stir to combine then cover and simmer on medium-low heat for 30 minutes.
Add The Beans and Frozen Vegetables
Drain and rinse the black and red kidney beans then add to your chili pot.
Also add the frozen and lightly thawed okra and corn.
Stir then cover the pot and allow everything to heat through for 10 minutes.
Lastly, give the chili a taste and add more salt and/or pepper if needed.
To serve, add some fresh cilantro and green onion and a dollop of greek yogurt/sour cream or even shredded cheese!
This chili pairs incredibly well with my easy, homemade Skillet Cornbread.