Hearty Black Bean & Corn Vegan Chili

vegan chili


Delicious hearty vegan chili made with black beans & corn (aka the best thing you will ever put in your mouth). I can’t even describe the level of YUM. Not to mention it works out to be zero points for you guys who are on Weight Watchers! How exciting! 😉

When I was a kid, my mom would make chili quite frequently and I’m not even kidding it was probably my favourite meal to have. The spices and texture were just a perfect match and it was always just absolute bliss consuming a nice bowl of chili. She would put all kinds of veggies in there and I swear veggies were NOT my thing when I was a kid. As most children who grew up as non-vegans, they likely looked at veggies like they were the most evil things on the planet. Well look at me now 10 year old Kristin! HA!


vegan chili


So recently I had been craving chili, thinking about it a bit wondering why I haven’t had it in about 5 years. It struck me… I have to create a vegan version! I looked around to see what I had and I wrote up a recipe and then the big day came, I made it! I actually made this for a potluck I attended last night, and I’ll just give away the surprise… everyone loved it! So basically now you can skip ahead to the recipe because really that’s all you need to know, is that it is absolutely amazing… haha!

This chili is oil free, low fat & PACKED full of nutrition, vitamins, minerals, carbs and fibre!

Hearty Black Bean & Corn Vegan Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1/2 red onion
  • 2 red bell peppers
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • 4 cups cooked & rinsed black beans
  • 2 cups red lentils
  • 1 can diced tomatoes
  • 1 jar salsa verde
  • 2 cups frozen corn
  • 2 tsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp garlic powder
  • 1/2 tsp cracked black pepper to taste


  1. Place diced onion, red pepper & garlic into a pot and saute on medium heat with a splash of water until fragrant, about 3-5 minutes

  2. Add in the rest of the ingredients, and stir well

  3. Let simmer on low-medium heat for 20-25 minutes or until lentils have soaked up most of the liquid. If the chili is too thick, add more veggie broth

  4. Serve & top with avocado & cilantro or whatever you like! ENJOY!

If you decide to recreate this recipe and take a photo, please tag me on Instagram @platedbykay + #PlatedByKay! I love to see your recreations!

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