Vegetable Chili

Ellen Whiteman

Vegetable Chili is a delicious and hearty dish that is perfect for those following a low carb, gluten-free, and vegetarian diet. It is a spicy and flavorful Mexican-inspired comfort food that can be easily prepared in one pot. This recipe includes ingredients such as olive oil, diced onion, bell pepper, corn kernels, garlic cloves, diced tomatoes, kidney beans, bay leaves, chili powder, ground cumin, salt, and cayenne pepper.

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💪🏻 Low Carb
🌾 Gluten Free
🥗 Vegetarian
Comfort Food
One Pot

10 mins

30 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 12Serves: 4
2 tbsp olive oil
3/4 cup diced onion
1 bell pepper

any color, cored, seeded, and diced

3/4 cup corn kernels

fresh or frozen (no need to defrost frozen corn)

2 garlic cloves


28 oz diced tomatoes with juice

one 28-ounce can

15 oz kidney beans

drained and rinsed

2 bay leaves
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/8 tsp cayenne pepper

or to taste


Step 1 : 

Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the corn and garlic and sauté for 1 or 2 minutes.

Step 2 : 

Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 minutes and up to 1 hour. The longer it simmers, the better the chili will be.

Step 3 : 

Remove the bay leaves, ladle the chili into bowls, and serve with the desired toppings.

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