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North of the Border Veggie Chili

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North of the Border Veggie Chili

North of the Border Veggie Chili

Jessica Braider
This is an awesome, super simple vegetarian chili! It’s sweet, chunky, and just a little spicy. If your kids won’t eat these foods mixed together, remove a couple of spoonfuls of the beans and corn to serve to them separately.
Cook Time 30 mins
Total Time 30 mins
Servings 8 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 2 carrots sliced (and halved if they are large) (about 1 cup)
  • 15 oz. canned red kidney beans with their liquid, preferably without added sugar
  • 15 oz. canned black beans reduced-salt, if possible, reduced salt, if possible, with their liquid
  • 1 cup mild salsa
  • 28 oz. crushed tomatoes
  • 1 Tbsp. chili powder or more to taste
  • 1 1 1/2 cups corn kernels fresh, frozen, or canned
  • 1 cup low fat plain sour cream or yogurt for serving (optional)
  • 1 cup shredded Cheddar cheese for serving (optional)

Instructions
 

  • In a large heavy saucepan or stockpot, heat the oil over medium heat.
  • Add the onions and peppers and sauté them until the onions start to brown, about 5 minutes.
  • Add the carrots, both types of beans, salsa, tomatoes, and chili powder to the pot.
  • Bring it to a boil, lower the heat, and simmer it, uncovered, for 20 minutes or up to 40 minutes, stirring it occasionally. About 10 minutes before serving, stir in the corn.
  • Serve the chili topped with a dollop of sour cream or yogurt and sprinkled with cheese, if desired. The chili can also be made ahead and frozen for up to 3 months.

Slow Cooker Directions

  • You will need at least a 5L crockpot to prepare this in its entirety. Omit the oil. Place all ingredients except the sour cream and cheese in the slow cooker and cook on low for 7-8 hours or on high for 3 1/2 – 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Place oil, onions, and peppers in pot and use sauté mode until onions start to brown, about 5 minutes. Press cancel button, and add all remaining ingredients except sour cream and cheese and stir well to combine. (If you prefer a denser chili with less liquid, drain one of the cans of beans before adding.)
  • Cook on low pressure for 10 minutes. Quick Pressure Release (QPR) or Natural Pressure Release (NPR) as desired.

Notes

Do Ahead or Delegate: Dice the onion, bell pepper, and carrots, thaw the corn if using frozen, or fully prepare and refrigerate or freeze the chili.
Scramble Flavor Booster: Add ½ tsp. cumin to the chili and serve it with hot pepper sauce, such as Tabasco.
Tip: My family loves to crumble cornbread over their chili bowls and mix it all together.  As our moms used to say, “It’s all going to the same place!”
Nutritional Information Per Serving (% based upon daily values): Calories 187, Total Fat: 3g, 4%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 163mg, 7%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 10g, 40.5%; Sugar: 8g; Protein: 9g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Instant Pot, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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