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Budget-Friendly Vegetarian Chili

A hearty and nutritious chili packed with beans and vegetables, perfect for a budget-conscious meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium bell pepper diced
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can diced tomatoes with juice
  • 1 tablespoon chili powder adjust to taste
  • 1 teaspoon cumin for flavor
  • 1 cup vegetable broth low-sodium
  • 1 cup corn frozen or canned
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper to taste

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 3 minutes until translucent.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
  • Add the black beans, kidney beans, diced tomatoes, chili powder, cumin, and vegetable broth to the pot.
  • Bring the mixture to a simmer, then reduce heat and let it cook for about 15 minutes.
  • Stir in the corn, salt, and black pepper, and cook for another 5 minutes.

Notes

This chili can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Serve with your choice of toppings like avocado, cheese, or cilantro.