For a smoky flavor, try using fire-roasted corn and tomatoes. Adjust the amount of cayenne pepper to your desired level of spiciness. A dollop of sour cream or Greek yogurt makes a great topping. For a richer flavor, consider adding a tablespoon of chili powder or a pinch of smoked paprika. This chili freezes well, making it perfect for meal prepping.
Corn Chili
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS69
Embrace the vibrant flavors of the Southwest with this hearty and subtly spicy corn chili, a delightful vegetarian dish perfect for cozy nights. Serve with warm cornbread or over pasta for a comforting and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Fiber20 g
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Protein19 g
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Saturated Fat1 g
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Sodium1310 mg
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Sugar12 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02 Step
Recipe View 1 mins Stir in dried oregano and ground cayenne pepper; cook until fragrant, about 1 minute.
03 Step
Recipe View 1 mins Add frozen corn kernels, Mexican-style stewed tomatoes, drained pinto beans, drained kidney beans, tomato sauce, water, tomato paste, chicken bouillon granules, salt, and black pepper. Stir well to combine all ingredients.
04 Step
Recipe View 15 mins Bring the chili to a simmer, then reduce heat to low, cover, and cook for 10 to 15 minutes, or until heated through and slightly thickened, stirring occasionally.
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Israel Dicki
May 23, 2025This chili is so easy to make and tastes amazing! I love that it's vegetarian and packed with flavor.
Shany Konopelski
Feb 16, 2025My family loved this chili! It's a great weeknight meal.
Angelina Little
Dec 20, 2024I added a can of diced green chiles for extra heat and it was delicious!