One-Pot Chili with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty one-pot chili brimming with seasonal vegetables and beans. This American-inspired vegan recipe, ready in about 55 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 yellow onion
• 1 medium, diced red bell pepper
• 2 medium, diced carrots
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 28 oz can diced tomatoes
• 15 oz can, drained and rinsed kidney beans
• 15 oz can, drained and rinsed black beans
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 diced red bell pepper, and 2 diced carrots; sauté for 7-8 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp smoked paprika; cook for 1 minute until spices are fragrant.
3. Step 3: Add 28 oz diced tomatoes, 15 oz drained kidney beans, 15 oz drained black beans, and 2 cups vegetable broth. Stir well, then season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes, stirring occasionally, until chili thickens and flavors meld.
5. Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro.