Here is a tasty recipe for a small budget. This simple Vegetarian Chili with Corn and Soy Beans can be prepared in a single saucepan in an hour!
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Chili is a classic dish, a thousand times reinvented. The comforting flavors of spices and vegetables can be varied in countless ways, but chili always remains one of the best comfort foods of all time. Eating a warm bowl of chili is always a special treat!
If you want to spoil yourself a little bit more, serve your chili with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But this vegetarian chili is honestly so tasty that you can eat it plain!
This Vegetarian Chili with Corn and Soy Beans recipe is...
- Vegan
- Vegetarian
- Easy to make
- Versatile
- Budget-friendly
How to Make Vegetarian Chili with Corn and Soy Beans
- In a saucepan, heat the oil, and brown the onion and garlic.
- Add the rest of the ingredients and stir until well combined.
- Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.
Full directions for how to make Vegetarian Chili with Corn and Soy Beans are in the printable recipe card below.
Vegetarian Chili with Corn and Soy Beans FAQs
Can I freeze vegetarian chili?
Yes, you can store your vegetarian chili for up to 3 months in the freezer. I like to store mine in single servings so I can easily reheat only the amount I need to eat. When you're ready to eat your chili again, simply reheat it in the microwave or on the stove until deliciously warm.
How can I use up leftover vegetarian chili?
You can serve this chili as a garnish on fries, on nachos, on a baked potato, on a veggie dog, on mac & cheese, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.
Recipe
Vegetarian Chili with Corn and Soy Beans
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 can diced tomatoes 28 oz, drained
- 1 can crushed tomatoes 28 oz
- 2 tbsp tomato paste
- 1–2 tbsp chili spice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sugar
- ¾ cup frozen corn kernels
- ¾ cup red kidney beans from a can, rinsed and drained
- ¾ cup thawed frozen soy beans edamame
Instructions
- In a saucepan, heat the oil over medium high heat. Brown the onion and garlic for 1–2 minutes.
- Add the rest of the ingredients and stir until well combined.
- Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.
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