Fresh Tomato and Red Bean Chili

Name: Fresh Tomato and Red Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: International
Ingredients: 400 g cooked red kidney beans, drained; 160 g canned corn, drained; 1 kg ripe tomatoes, chopped; 1 whole onion, diced; 150 g carrot, diced; 3 tbsp vegetable oil; 3 tbsp tomato paste; 240 ml vegetable broth; 3 whole garlic cloves, minced; 1 tsp ground cumin; 1 tsp mild chili powder; 3 sprigs fresh basil, chopped; 2 sprigs fresh dill, chopped; 1 tsp salt

Fresh tomatoes, red beans, carrots and corn make a bright, hearty vegetarian chili.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 6 servings

Jump to Recipe

Fresh tomatoes, red beans, carrots and corn make a bright, hearty vegetarian chili. This version gets its distinctive finish from basil and dill as well as cumin and chili powder. Simmer uncovered until the fresh tomatoes lose their watery edge, then taste before adding more heat. It is especially good over rice or with bread to catch the tomato-rich sauce. Warm oil in a pot and cook onion and carrot for 8 minutes; stir in garlic, cumin and chili powder for 30 seconds. Add tomato paste and chopped tomatoes, stir well and simmer uncovered for 15 minutes. Add cooked red beans, corn and broth; simmer 15 to 20 minutes until carrots are tender and sauce thickens.

How to tell when it is ready

Ladle into bowls hot, with rice or bread if desired.

Tips

Warm oil in a pot and cook onion and carrot for 8 minutes.
Add tomato paste and chopped tomatoes, stir well and simmer uncovered for 15 minutes.
Add cooked red beans, corn and broth.
Stir in basil, dill and salt.

Troubleshooting

If chili is watery, simmer uncovered longer.
If tomatoes are tart, taste and adjust seasoning after cooking.

Substitutions

Use cooked pinto beans instead of red beans.
Use frozen corn instead of canned.

Variations

Add sliced bell pepper.
Increase chili powder gradually.

Serving suggestions

Spoon over rice.
Serve with cornbread.
Top with avocado.
Add chopped basil.

Make ahead

Prepare the measured ingredients in advance. Cool and refrigerate in covered containers for up to 4 days; freeze up to 2 months.

Storage

Cool and refrigerate in covered containers for up to 4 days; freeze up to 2 months.

Food safety

Use fully cooked kidney beans; raw or undercooked kidney beans are unsafe.

Frequently asked questions

How do I know fresh tomato and red bean chili is ready?

Ladle into bowls hot, with rice or bread if desired.

How should I store fresh tomato and red bean chili?

Cool and refrigerate in covered containers for up to 4 days; freeze up to 2 months.

Spoon over rice. Cool and refrigerate in covered containers for up to 4 days; freeze up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Fresh Tomato and Red Bean Chili