Description

A quick, budget-friendly, and kid-approved vegetarian chili made with black beans, corn, and hidden spinach. Perfect for meal prep and weeknight dinners.

Ingredients

Scale

1 large yellow onion, diced
4 cloves garlic, minced
2 cans (15oz each) black beans, drained and rinsed
1 can (15oz) corn, drained
1 can (14.5oz) diced tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ cup medium salsa
1 cup frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
Salt to taste

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook for 4-5 minutes until translucent.
Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Add chili powder, cumin, and smoked paprika; stir constantly for 1 minute to bloom the spices.
Add tomato paste and cook for 1 minute, stirring until it darkens slightly.
Add black beans, corn, diced tomatoes (with juices), vegetable broth, and salsa. Stir to combine and scrape up browned bits from the bottom.
Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 20 minutes, stirring every 5-10 minutes.
Stir in the thawed, squeezed spinach and let it wilt. Taste and adjust seasoning with salt or spices if needed.
Serve hot with optional toppings like cheese, sour cream, avocado, lime, and cilantro.

Notes

For a thicker consistency, mash ½ cup of the cooked beans and stir them back into the pot. This chili tastes better the next day as flavors meld. It freezes well for up to 3 months. Ensure vegetable broth and salsa are certified gluten-free if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6
Sodium: 650
Fat: 4
Saturated Fat: 1
Carbohydrates: 45
Fiber: 12
Protein: 15

Keywords: vegetarian chili, budget meal prep, healthy dinner, black bean chili, meal prep, kid-friendly recipes, gluten-free