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Easy One-Pot Vegetarian Chili Recipe

Easy One-Pot Vegetarian Chili Recipe

Our vegetarian chili recipe is naturally meat-free, packed with plant-based protein and fiber, and flexible enough to adapt to whatever vegetables and beans we have available. It is perfect for a quick weeknight dinner, meal prep, family gatherings, or a cozy weekend meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 large bell pepper diced
  • 1 medium carrot diced
  • 2 tablespoons tomato paste
  • 2 cans diced tomatoes 14.5 oz each
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 cup sweet corn
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lime juice

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, bell pepper, and carrot. Cook for 7–9 minutes until softened.
  3. Add minced garlic and cook for 30 seconds.
  4. Stir in chili powder, cumin, smoked paprika, and oregano.
  5. Add tomato paste and cook for 1 minute.
  6. Stir in diced tomatoes, black beans, kidney beans, corn, and vegetable broth.
  7. Bring the chili to a gentle boil.
  8. Reduce the heat, partially cover, and simmer for 25–30 minutes, stirring occasionally.
  9. For a thicker chili, simmer uncovered for an additional 5–10 minutes.
  10. Taste and adjust salt, pepper, and spices.
  11. Stir in fresh lime juice just before serving.
  12. Serve hot with your favorite toppings.