One-Pot Vegetable and Bean Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and healthy chili made with a mix of beans, vegetables, and spices. This mexican-inspired pasta (vegetarian) pairs simple pantry staples for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced and feeds 4, 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.

★ 3.0 (9 ratings) Serves 4 Mexican cuisine
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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat.
  2. Step 2: Add 1/2 cup chopped onion and 2 minced garlic cloves.
  3. Step 3: Sauté for 3-4 minutes until softened and fragrant.,Add 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 cup frozen mixed vegetables, 1 can (28 oz) diced tomatoes, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Stir to combine.,Bring to a boil, then reduce heat to low.
  5. Step 5: Simmer for 20-25 minutes until the vegetables are tender and the flavors meld together.,Taste and adjust seasoning.
  6. Step 6: Serve immediately, optionally with a dollop of Greek yogurt or avocado.

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Frequently asked questions

Is One-Pot Vegetable and Bean Chili weeknight-friendly?

Yes — the recipe uses one main pan and finishes in under 45 minutes for most cooks. Read through the ingredient list and prep your aromatics before turning on the heat to keep the timing tight.

How do I store leftover One-Pot Vegetable and Bean 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 the main ingredient from drying out.

Can I substitute ingredients in One-Pot Vegetable and Bean 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 One-Pot Vegetable and Bean Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is One-Pot Vegetable and Bean Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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