Easy one pot vegetarian chili is the perfect warm and cozy comfort meal — it’s hearty, filling, wholesome, flavorful, delicious, and loaded with protein.
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or crushed red pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups vegetable broth or water
For the toppings (optional):
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, wedged
- tortilla strips
- Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined.
- Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.
- Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve with a dollop sour cream, cheddar cheese, cilantro, tortilla strips, and a squeeze of lime juice if desired.
How to store: You can keep leftover vegetarian chili covered in the pot or transfer to an airtight container and store in the fridge for 4-5 days. Because there’s no meat in it, this vegetarian chili lasts longer than Slow Cooker Beef Chili or White Chicken Chili.
How to freeze: This vegetarian chili also freezes really well. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. I recommend portioning it out into individual portions to make it easier to thaw and reheat just what you want to eat. It will last in the freezer for up to 4-6 months.
How to reheat: If reheating from frozen, first allow the chili to thaw in the fridge overnight. Then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also microwave this chili to reheat, but make sure it is covered, as the beans will pop. Heat for 60 seconds on high.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Keywords: vegetarian chili, vegan chili, how to make chili, how to make vegetarian chili, bean chili