30-Minute Stovetop Vegetarian Chili (Gluten-Free)


  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes with green chiles
  • 1/4 cup tomato paste
  • 2 (15 oz.) cans dark red kidney beans, drained
  • 1/2 cup canned corn, drained
  • 1/2 cup frozen diced onions and green peppers
  • Salt and pepper, to taste
  • 1 1/2 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sugar
  • Mexican blend cheese, shredded, for serving (optional)
  • Light sour cream, for serving (optional)

Combine all ingredients (except cheese and sour cream) in a large skillet or Dutch oven. Stir well. Allow to simmer over medium-low heat for 20-25 minutes, stirring often (the longer you can let it sit the better, but it will still taste great if you're in a rush). 

Serve in bowls garnished with cheese and sour cream, if desired.

by The Savvy Kitchen