Spicy Veggie Chili

Spicy Veggie Chili


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Enjoy a full range of spices in one dish. The cool sour cream on top will give you a break from all the spiciness. This veggie chili is the perfect meal to bring to a summer gathering and eat around a bonfire.

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Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

6-8 servings


  • 2 Tbs. olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 C corn kernels
  • Salt
  • 6 cloves garlic, finely chopped
  • 3 Tbs. chili powder
  • 1 Tb.s ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. dried oregano
  • 1 Tbs. tomato paste
  • 1 can whole plum tomatoes, crushed
  • 2 cans pinto beans, drained and rinsed
  • Sour cream, for topping
  • Chives, for topping
  • Shredded cheddar cheese, for topping

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Heat the olive oil in a large saucepan. Add onion, bell peppers, corn kernels and 1/2 teaspoon salt. Stirs until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the chili powder, cumin, coriander, oregano, tomato paste and cook for about 4 minutes.

Stir in the tomatoes, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook until the chili thickens slightly, about 1 hour to 1 1/2 hours.

Serve in bowl and top with sour cream, cheese and chives.

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