Best Vegetarian Chili
A hearty, smoky chili packed with beans and vegetables, simmered to perfection with a deep, complex flavor that satisfies any craving. This american-inspired vegetarian ready in about 50 minutes pairs olive oil, medium, diced onion, medium, diced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 2 medium, diced carrot
- 3 cloves, minced garlic
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can, drained and rinsed kidney beans
- 1 (15 oz) can, drained and rinsed black beans
- 1 cup vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup corn
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced bell pepper, and 2 diced carrots, then cook for 5-7 minutes until softened and slightly golden.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then cook for 30 seconds to toast the spices.
- Step 3: Add 1 (14.5 oz) can diced tomatoes (with juice), 1 (15 oz) can kidney beans, 1 (15 oz) can black beans, and 1 cup vegetable broth, then bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. Add 1 cup corn during the last 10 minutes of cooking, then taste and adjust seasoning if needed for a deep, balanced flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Vegetarian Chili take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Vegetarian Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Best Vegetarian Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Vegetarian Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Vegetarian Chili?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
