Bean Stews and Chilis/ Fall Harvest Soups/ Vegan Recipes

Vegetarian Chili with Corn and Soy Beans

Here is a tasty recipe for a small budget. This is where the chili comes in—this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!

If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But it’s honestly so tasty that you can eat it plain!

You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.

Preparation: 5 minutes

Cooking: 1 hour

Total: 1 hour 5 minutes

Servings: 4



  •  1 tablespoon olive oil
  • 1 large chopped onion
  • 3 chopped garlic cloves
  • 1 can (28 oz) drained diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons chili spices
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sugar
  • 3/4 cup frozen corn kernels
  • 3/4 cup canned red kidney beans, rinsed and drained
  • 3/4 cup thawed frozen soy beans (edamame)



  1. In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.
  2. Add the rest of the ingredients and mix everything.
  3. Cook for 1 hour. Taste and rectify the seasoning as needed.
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