This hearty one-pot Vegetarian Bean Chili is quick to make and a great way to get lots of veggies and protein-rich beans in your day.
One-pot meals are my favourite things. Whether it’s a soup, stew, or this Vegetarian Bean Chili, You just toss a few ingredients into a pot, let it simmer, and you’ve got yourself a delicious meal!
Growing up we always had chili made with ground beef, tomato sauce, and kidney beans. But chili is probably one of the easiest recipes to make meatless, since beans are the cornerstone of a good chili! Since they’re a great source of plant-based protein, they help make this recipe hearty as is.
This chili is great because all you need are a couple veggies (this recipe is great for using up any veggies you have in your fridge) and some pantry staples like canned tomatoes and some spices. Pair with your favourite toppings like avocado, red pepper flakes, cheddar cheese or sour cream and you’re good to go.
How to Make Vegetarian Bean Chili
To make this chili you’ll need:
- carrots, bell pepper, baby spinach and/or baby kale (you could also use other veggies like celery, mushrooms, or zucchini)
- kidney bean medley
- can of diced tomatoes
- tomato paste
- chili powder
- cumin
- smoked paprika
- dried oregano
- salt, pepper
- garlic
- vegetable broth OR water + bouillon cube
- olive oil
- lime juice
Follow these steps
- Saute chopped veggies and garlic in olive oil in large pot until tender, about 10 minutes.
- Add all spices and stir well, cooking another minute.
- Add in diced tomatoes, tomato paste, beans, and broth. Stir well and cook about 30 minutes.
- Once cooked, remove about 1 cup of chili and transfer to blender. Blend until creamy and pour back into pot. Stir to combine. You could also use a handheld immersion blender for a few seconds. This helps add texture to the chili.
- Add a squeeze of fresh lime (or lime juice) and stir.
- Serve with your favourite toppings and enjoy!
Topping Options
- fresh chopped cilantro
- diced or sliced avocado
- corn chips
- red pepper flakes
- grated cheddar cheese
- sour cream
- sprinkle of nutritional yeast
Vegetarian Bean Chili
A hearty chili made with beans, tomatoes and zesty spices.
Ingredients
- 2 medium-sized carrots, chopped
- 1 bell pepper, chopped
- 1 – 1.5 cups vegetable broth (or water + 1 bouillon cube)
- large handful baby spinach
- 1 can kidney bean medley (540ml / 19oz)
- 1 can diced tomatoes (796ml / 28oz)
- 1 can tomato paste (156ml / 5.5oz)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced (or 1 tbsp lime juice)
Toppings (optional)
- fresh chopped cilantro
- diced or sliced avocado
- corn chips
- red pepper flakes
- grated cheddar cheese
- sour cream
- sprinkle of nutritional yeast
Instructions
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Saute chopped veggies and garlic in olive oil in large pot until tender, about 10 minutes.
-
Add all spices and stir well, cooking another minute.
-
Add in diced tomatoes, tomato paste, beans, and broth. Stir well and cook about 30 minutes with lid on.
-
Once cooked, remove about 1 cup of chili and transfer to blender. Blend until creamy and pour back into pot. Stir to combine. You could also use a handheld immersion blender for a few seconds. This helps add texture to the chili.
-
Lastly, add a squeeze of fresh lime (or lime juice) and stir.
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Serve with your favourite toppings and enjoy!
Check out some of my other one-pot recipes:
Did you try this recipe? Leave me a comment and rating below! Or tag me in your photos on Instagram @meghanlivingstone
Hi Meghan can you store thus recipie after making ?
Hi Camilla! Yes you totally could. Keep it in the fridge for 2-3 days or the freezer for a few months tightly sealed 🙂