Description

Easy one pot vegetarian chili is the perfect warm and cozy comfort meal — it’s hearty, filling, wholesome, flavorful, delicious, and loaded with protein.

Ingredients

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

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Instructions

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.

Notes

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