20-Minute Vegetarian Chili

This is hands down the easiest vegetarian chili recipe…ever. Ready in under 20 minutes and made almost entirely of pantry staples, it’s a lifesaver on busy weeknights. And with only eight ingredients, it still delivers all the bold, hearty flavors (don’t just take my word for it—peep the rave reviews)!

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Your Go-To Weeknight Dinner

All right, friends, buckle up for the best vegetarian chili recipe of all time. And I don’t use this phrase lightly, but there are a few reasons why I truly believe this chili is le best.

It checks all the boxes:

• ready in just 20 minutes
• made with only 8 pantry-friendly ingredients
• requires almost zero chopping

And it includes a secret trick that makes it ultra-thick and hearty. I mean, does dinner get any better?

Grab These Ingredients

You’ll need just a handful of ingredients to make this stovetop vegetarian chili. Jump to the recipe card for exact measurements (this is only an overview!).

• Yellow Onion: sautéing it first releases sweetness and depth before adding anything else. (White onion also works here!)
• Chili Seasoning: Grab a packet or make it homemade if you want to control spice and sodium levels (try my easy McCormick chili seasoning copycat recipe!).
• Fire-Roasted Diced Tomatoes: Bring a smoky, charred flavor to the chili! You can also use regular canned diced tomatoes in a pinch.
• Bean Trio: Pinto, kidney, and black beans offer protein, fiber, and creamy richness. We’re using one can of each, but you could use different amounts (like 2 cans of pinto beans and 1 can of kidney beans).
• Corn: Adds a touch of sweetness and a pop of color. Feel free to use canned or frozen corn—whatever you have available!

Making This Veggie Chili Is So Easy

We modified traditional chili recipes to make this vegetarian chili the quickest…ever. It should be done in under 20 minutes! Jump to the recipe card for the full printable instructions.

1. Create a flavor base by cooking the onions and adding the spices.
2. Assemble everything by pouring the contents of each can into the pot (no draining!).
3. Blend about a cup of the chili, then add it to the pot for a thick and creamy consistency.
4. Serve hot with your favorite chili toppings

Batch It!

Because this chili holds up so well in the fridge, it’s a great one to prep in big batches to enjoy as a component in meals all week!

Make it your own

Make It Spicy: I love a good spicy chili, but this basic veggie chili is in the middle of the road. To make this a truly spicy chili, I would add a sliced jalapeno when you add the cans of beans (or simply top it with slices of pickled jalapenos)!

Best Ways To Thicken Chili: Other than blending a portion (my personal fav), you can let it simmer (uncovered) for an extended period, use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add it to the chili), or mix a few tablespoons of masa harina (a type of corn flour) with water, then add it to the chili and let it simmer.

Boost the Flavor: Add a splash of soy sauce or tamari for extra umami, a squeeze of lime juice at the end for a zesty pop, or some chipotle peppers in adobo sauce for a smoky flavor.

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20-Minute Vegetarian Chili Recipe

4.95 from 37 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Servings: 4 servings

This easy vegetarian chili is ready in under 20 minutes with just 8 pantry-friendly ingredients—bold, hearty, and perfect for busy weeknights!

Ingredients 

1x2x3x

• ▢ 2 Tbsp oil, 30 mL
• ▢ 1 medium yellow onion, chopped
• ▢ 1 1.25 oz packet chili seasoning, click for easy homemade recipe
• ▢ 2 14.5-oz cans fire roasted diced tomatoes, do not drain
• ▢ 1 15 or 16-oz can black beans, do not drain
• ▢ 1 15 or 16-oz can kidney beans, do not drain
• ▢ 1 15 or 16-oz can pinto beans, do not drain
• ▢ 1 15 or 16-oz can corn, do not drain

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Instructions 

• Flavor Base: Heat 2 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (chopped) and cook until soft and a bit translucent, about 4 minutes. Add 1 1.25 oz packet chili seasoning and cook for another 1 minute.
  
• Assemble: Add all cans (do not drain anything—add it all)–2 14.5-oz cans fire roasted diced tomatoes, 1 15 or 16-oz can black beans, 1 15 or 16-oz can kidney beans, 1 15 or 16-oz can pinto beans, and 1 15 or 16-oz can corn. Cover and let simmer for 15 minutes*.
  
• Blend (optional): For a rich texture, ladle 1 cup of the chili into a countertop blender. Do not fully close the lid (it can be very dangerous to blend hot liquids—steam must be able to escape). Blend the mixture until smooth, then add it back to the main pot of chili and stir well.
  
• Serve hot topped with your favorites, like shredded cheese, sour cream, avocado, and crushed corn chips!
  

Notes

*If you have more time, it will continue to get better as it cooks, but it’s pretty darn good after 15 minutes!

Store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 60g | Protein: 17.6g | Fat: 8.7g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 877mg | Potassium: 984mg | Fiber: 16.7g | Sugar: 7.2g | Calcium: 83mg | Iron: 5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!