A twist on a traditional chili recipe, this Vegan and Vegetarian Beet and Black Bean Chili with Roasted Corn is packed with plant-based protein and delicious Southwest flavors!

We can’t get over how absolutely tasty this soup is with its roasted corn, crushed tomatoes, veggies, and red beets. Yes. Beets in chili taste amazing! This smoky, savory, and sweet combo is so delicious, it may be your new go-to chili, especially during the colder Fall and Winter months.

Topped with spicy jalapenos and aromatic cilantro, this Beet and Bean Plant-Based Chili is a family favorite. Cooked red beets are uniquely flavorful with their earthy sweetness. Adding them to soups, chili, and stews is a wonderful way to enjoy their incredible health benefits AND utilize their unique flavors. If you wish to eliminate the beet preparation, you can also use ready-to-eat packaged red baby beets.

We love the addition of more fiber, more nutrients, and more flavors that the beautiful red beet brings to this super scrumptious vegan plant-powered chili. You can use a variety of beans (like pinto, kidney, etc.) for this vegan chili with beans recipe, but we think the best beans for chili are black beans (from a can or freshly cooked). And adding corn is a must for this tasty recipe! You can use any canned or fresh corn that you prefer; however, our recipe uses Trader Joe’s frozen roasted corn as it adds an extra smokey roasted flavor.

Like it spicy? Add more or less “heat” to your preferred taste. For extra spice, add green chiles and extra chili powder depending on your heat preferences.

Traditional Southwest-Style chili does NOT contain tomatoes; however, this recipe does. We like the stewed tomato flavor combined with beets, black beans, roasted corn, and chiles. If you want to remove the stewed tomatoes, you may need to add more veggie broth to balance the veggies to liquid ratio.

For more delicious vegan soup recipes, try Creamy Coconut Beet Greens and Fennel Soup and Roasted Golden Beet and Delicata Squash Soup.

Are you a super soup fan like us? Depending on the season, we got you covered with 40+ Healthy Vegetable and Fruit Soups to Eat This Fall or 30+ Vegetarian and Vegan Winter Soups to Boost Your Immunity

SOUTHWEST-STYLE VEGAN BEET AND BLACK BEAN CHILI WITH ROASTED CORN RECIPE: The Best Vegan Chili

Southwest-Style Vegan Beet and Bean Chili with Roasted Corn

Yield: 4-6

Author: Aarika Chilson

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A twist on a classic chili recipe, this Vegan Beet and Black Bean Chili with Roasted Corn is packed with plant-based protein and delicious Southwest flavors!

Ingredients

1 can organic diced or crushed tomatoes
2-3 red beets, cooked
2 large carrots, diced
1/2 yellow onion, chopped
2 cans black beans, strained and rinsed
1 1/2 cups roasted corn
1 large bell pepper, chopped
1/2 medium jalapeño (stemmed, seeded, minced)
1 small can green chiles (optional)
4 garlic cloves, minced
4 cups veggie broth (low sodium is preferred)
2 tsp chili powder (add more for extra heat)
2 tsp cumin
2 1/2 tsp smoked paprika
salt to taste
fresh cilantro and/or green onions, chopped (to garnish)

Instructions

to cook the chili

Use ready-to-eat beets, like packaged Love Beets or canned beets (no vinegar and low sodium) or roast beets (see our tips on roasting beets)
After beets are roasted (and cool enough to handle) or if using ready-to-eat beets, cut beets into bite-size cubes/chunks.
While beets are roasting or if using ready-to-eat beets, start the chili.
In a medium-large pot on medium heat, add oil and heat.
Add garlic, onions, and jalapeño (make sure it is seeded if you want to reduce the heat or add more jalapeño for a spicier chili) and sauté for 5-10 minutes.
Add all (except garnishes) remaining ingredients to pot.
Cover and simmer on low heat for about 20 minutes.
Remove vegan beet and bean chili from heat and add garnishes: chopped cilantro, green onions, and/or extra fresh jalapeños.
Adjust flavor as needed. For extra pizzazz, add a spoonful of vegan sour cream or vegan shredded Romano or Cotija cheese.
Serve fresh and warm. Enjoy!

Notes

Cooking time is based on ready-to-eat (already cooked) beets; however, if roasting beets, you will need to add 25-30 minutes for roasting time. Beets are ready when a knife easily pierces them. For more info on roasting beets, please visit our guide to COOKING AND PREPARING BEETS.