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Smoky Vegetarian Chili with Pinto Beans and Corn

Preparation 00:10 Cook Time 00:20 Total Time 0:30
Serves 6     adjust servings

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.


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced small
  • 1 green bell pepper, diced small
  • 1 large carrot, diced small
  • 2 medium stalks celery, diced small
  • 2 teaspoons salt, divided (see note in directions)
  • 6 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder*
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet smoked paprika
  • 2 cups good vegetable broth
  • 26 ounces chopped tomatoes
  • 4 15.5-ounce cans pinto beans, rinsed and drained
  • 10 ounces frozen corn kernels
  • 1/2 cup chopped cilantro
  • Juice of 1/2 lime
  • Shredded sharp cheddar or jack cheese
  • Sliced avocado
  • Minced red onion
  • Sour cream


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.


Recipe Notes

* Chili powder means the American spice blend, not pure ground chilis.

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