Bean and Corn Chili

  • Servings : 4

  • Prep Time : about 10 minutes

  • Cook Time : about 10 minutes

For more variety and visual appeal, use two different types of beans. Unless you have a hot chili powder (sometimes called Mexican-style) you know-and-love, play it safe and use a mild blend. I like the Spice Garden brand available in many health food stores. You can always add a bit of Tabasco or cayenne at the end if you want the dish to be hotter.

For a change of pace, serve the chili over quinoa. It's also great as a topping for a split-open baked potato.


  • 1 tablespoon olive oil
  •  1 medium onion, coarsely chopped
  • 1 green or red bell pepper, cored, seeded and diced
  • 2 large cloves garlic, slivered
  • 3 1/2 cups cooked red kidney, black, or pinto beans or 2 (15 ounce) cans beans, drained (rinsed if nonorganic)
  • 1 (14.5-ounce) can diced tomatoes with green chilies or Mexican-style stewed tomatoes with chipotles, coarsely chopped
  • 1 1/2 to 2 teaspoons mild chili powder
  • 1/4 teaspoon salt, or to taste
  • 1 1/2 cups fresh or frozen corn (no need to defrost)
  • 1/3 cup chopped fresh cilantro


Step 1

In a large saucepan, heat the oil. Sauté the onion, bell pepper, and garlic over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes.

Step 2

Add the beans, tomatoes, chili powder, and salt. Bring to a boil, then reduce the heat and simmer, uncovered. Stirring occasionally, for 7 minutes.

Step 3

Stir in the corn and continue cooking until the corn is tender, about 1 more minute. Stir in the cilantro and serve.


Crunchy summer chili

Add 1 cup finely diced zucchini or jicama when you add the corn.

Recipe Source: Short-Cut Vegan
Reprinted with permission from the author, Lorna Sass.
Photograph © Wanda Embar.

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