Vegetarian Bean Chili

Name: Vegetarian Bean Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 260 g Red kidney beans; 260 g Dark red kidney beans; 260 g Black beans; 120 g Green pepper; 400 g Tomatoes, diced; 150 g Corn, frozen; 12 g Chili powder; 1 g Black pepper; ½ g Cayenne pepper

Vegetarian Bean Chili · ready in 30 min · 4 servings · 310 kcal per serving · easy · 9 ingredients

A hearty, comforting chili packed with tender beans, sweet corn, and peppers simmered in a warmly spiced tomato base that is satisfying, colorful, and perfect for easy weeknight meals.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 310
Difficulty: easy

American Mexican Main dishes Meal prep Quick (30 min or less)Vegetarian Vegan Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

260 gRed kidney beans
260 gDark red kidney beans
260 gBlack beans
120 gGreen pepper
400 gTomatoes, diced
150 gCorn, frozen
12 gChili powder
1 gBlack pepper
½ gCayenne pepper

Equipment

stovetop, chef knife, cutting board, saucepan, wooden spoon, colander, measuring spoons, lid, oven mitts

Instructions

Saute green pepper
Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp. · 5 min
What to look for: pepper turns bright and slightly softened
Bloom chili powder
Add the chili powder and saute 1 minute more. · 1 min
What to look for: spices become fragrant
Drain beans
Drain the 3 cans of beans. · 2 min
What to look for: beans fully drained
Combine chili base
Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well. · 3 min
What to look for: evenly mixed and colorful
Season chili
Season with salt, black pepper, and cayenne pepper to taste. · 1 min
What to look for: specks of spice evenly distributed
Simmer chili
Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes. · 12 min
What to look for: gentle bubbling

Nutrition (per serving)

kcal	310
Protein	14 g
Carbohydrates	56 g
of which sugars	7 g
Fat	4 g
of which saturated	1 g
Fibre	16 g
Sodium	620 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

May contain: corn

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Red kidney beans

pinto beans: Creamy texture works well in chili
chickpeas: Slightly firmer bite

Dark red kidney beans

light red kidney beans: Nearly identical flavor and structure

Black beans

black eyed peas: Milder but pleasant

Green pepper

zucchini: Adds moisture with mild flavor

Tomatoes

crushed tomatoes: Creates thicker chili

Corn

fresh corn kernels: Adds brighter sweetness