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Smoky Vegetarian Chili Recipe with Pinto Beans and Corn

A fabulous bowl of vegetarian chili can be yours in 30 minutes. (Post contains affiliate links.)

Smoky Vegetarian Chili Recipe with Pinto Beans and Corn | Umami GirlHooray for chili season. There’s nothing like a 30-minute dinner (or week of lunches) that’s as good for you as it is warming and wonderful. This smoky vegetarian chili recipe gets its deep flavor from lightly browned vegetables, tomato paste and sweet smoked paprika, so you can cook it up in a flash without sacrificing one ounce of authenticity. And not that anyone’s counting, but it’s gluten-free and also vegan if you opt out of the cheese and sour cream.

Smoky Vegetarian Chili Recipe with Pinto Beans and Corn | Umami GirlSo. Now that dinner’s taken care of, what will you do with your time? Get a lot done. Shop for presents. Do a little dance. Volunteer. Take a nap! Whatever works. No matter what, there will be chili.

Smoky Vegetarian Chili Recipe with Pinto Beans and Corn | Umami Girl
Talk to you soon.

Carolyn xx

Smoky Vegetarian Chili with Pinto Beans and Corn
Serves 6
A quick, easy and satisfying dinner that's also great for a small crowd or to take for lunch as leftovers. It's gluten-free, if you're into that sort of thing, and vegan if you don't top it with cheese and sour cream. Great with cornbread muffins and a simple salad.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 large yellow onion, diced small
  3. 1 green bell pepper, diced small
  4. 1 large carrot, diced small
  5. 2 medium stalks celery, diced small
  6. 2 teaspoons salt, divided (see note in directions)
  7. 6 garlic cloves, chopped
  8. 2 tablespoons tomato paste
  9. 1 tablespoon chili powder*
  10. 2 teaspoons ground cumin
  11. 1 teaspoon sweet smoked paprika
  12. 2 cups good vegetable broth
  13. 26 ounces chopped tomatoes
  14. 4 15.5-ounce cans pinto beans, rinsed and drained
  15. 10 ounces frozen corn kernels
  16. 1/2 cup chopped cilantro
  17. Juice of 1/2 lime
To serve
  1. Shredded sharp cheddar or jack cheese
  2. Sliced avocado
  3. Minced red onion
  4. Sour cream
Instructions
  1. In a 5 1/2-quart Dutch oven or similar heavy pot, warm the olive oil over medium-high heat. Add the onion, green pepper, carrot, celery and 1 teaspoon salt and cook, stirring only occasionally, until vegetables are beginning to be tender and browned, about 10 minutes. Add garlic and cook, stirring frequently, for one minute. Add tomato paste, chili powder, cumin and paprika and cook, stirring, one minute more. Stir in broth and tomatoes (with all their juices), along with an additional teaspoon salt if your beans are unsalted or low-sodium. Bring to a boil, then reduce heat to simmer for 5 minutes. Sauce should be nice and thick. Add beans and corn (straight from frozen is fine) and simmer until warmed through. Off the heat, stir in cilantro and lime juice. Serve with shredded cheese, avocado, red onion and sour cream if you like.
Notes
  1. * Chili powder means the American spice blend, not pure ground chilis.
Umami Girl http://umamigirl.com/
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Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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