Vegetarian Chili Soup with Corn and Beans - Vegetarian

This Hearty Vegetarian Chili with Corn and Beans elegantly fuses robust flavors and vibrant ingredients into one comforting and nutritious bowl. The rich tomato base marries beautifully with sweet corn, hearty beans, and a medley of spices, creating a dish that is as visually appealing as it is delicious.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Soup

Cuisine Mexican

Portions servings

Calories 220 kcal

Ingrédients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 medium bell pepper, chopped

1 medium carrot, diced

2 cans diced tomatoes (14.5 oz each)

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

Salt and and pepper to taste

1/4 cup fresh cilantro, chopped

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, bell pepper, and carrot; cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes, black beans, kidney beans, corn kernels, and vegetable broth.
Add chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Adjust seasoning if needed. Serve hot with a garnish of fresh cilantro.

Nutrition (per 100g)

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Vegetarian Chili Soup with Corn and Beans – Vegetarian