Heart-Healthy Hearty Bean and Corn Chili

Warm, comforting, and packed with vibrant flavors, this Heart-Healthy Hearty Bean and Corn Chili is the ultimate guilt-free comfort food. Bursting with protein-rich kidney and black beans, sweet pops of corn, and a medley of colorful vegetables, this plant-based chili is as nourishing as it is satisfying. Seasoned with bold spices like chili powder, cumin, and oregano, and finished with a fresh cilantro garnish, every spoonful offers a harmonious blend of smoky, zesty, and hearty goodness. Ready in just one pot with minimal prep, this quick-to-make chili is perfect for busy weeknights or meal prep. Serve it steaming hot with creamy avocado and a bright squeeze of lime for a wholesome, flavor-packed meal that’s vegetarian, high in fiber, and brimming with heart-healthy ingredients.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 small carrots, diced
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, diced
• 1 medium lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, red and green bell peppers, and carrots to the pot. Sauté for about 5 minutes, until the vegetables are softened.

Step 3

Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to enhance the flavor of the tomato paste.

Step 5

Pour in the canned diced tomatoes, kidney beans, black beans, frozen corn, and vegetable broth. Stir to combine.

Step 6

Sprinkle the chili powder, ground cumin, dried oregano, salt, and black pepper over the mixture. Stir well to incorporate the spices.

Step 7

Bring the chili to a gentle simmer and reduce the heat to low. Cover the pot and let it cook for about 30 minutes, stirring occasionally.

Step 8

Taste the chili and adjust the seasoning with more salt and pepper if needed.

Step 9

Once the chili is done, remove it from the heat. Stir in the chopped cilantro.

Step 10

Serve the chili hot, garnished with diced avocado and a lime wedge on the side for squeezing over the top.

Nutrition Facts

Serving size	(3175.3g)

Amount per serving	% Daily Value*
Calories	2106.1

Total Fat 72.6g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 9.6g
Cholesterol 15.9mg	0%
Sodium 5022.8mg	0%
Total Carbohydrate 308.3g	0%
Dietary Fiber 102.2g	0%
Total Sugars 71.0g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 810.2mg	0%
Iron 31.0mg	0%
Potassium 7672.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 14.7%

Carbs: 55.7%