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.
2carrotssliced (and halved if they are large) (about 1 cup)
15oz. canned red kidney beanswith their liquid, preferably without added sugar
15oz. canned black beansreduced-salt, if possible, reduced salt, if possible, with their liquid
1cupmild salsa
28oz. crushed tomatoes
1Tbsp. chili powderor more to taste
1 1 1/2cupscorn kernelsfresh, frozen, or canned
1cuplow fat plain sour cream or yogurtfor serving (optional)
1cupshredded Cheddar cheesefor 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!”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!