This post contains affiliate links.
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)!
save this recipe!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?
Reader rating
“I made this today! It is, by far, THE best vegetarian chili recipe I have made. It will be the ONLY one I make. Forever and ever! Hubby said it is *this* close to our favorite restaurant one!” —Tammy
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!
Don’t Drain ‘Em!
So here’s where things get fun…DON’T DRAIN ANYTHING! Not the beans, not the corn, not the tomatoes. The liquid in the cans is what creates the soupy mixture of our chili, eliminating the need for vegetable broth or water.
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.
- Create a flavor base by cooking the onions and adding the spices.
- Assemble everything by pouring the contents of each can into the pot (no draining!).
- Blend about a cup of the chili, then add it to the pot for a thick and creamy consistency.
- 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.
20-Minute Vegetarian Chili Recipe
Ingredients
- 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
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
Nutrition
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!
I definitely will make this chili. However, I always drain & rinse my beans a few times to remove the salt that’s put in when they can the beans. So, if I drain the beans; what can I use for more liquid?
I would replace it with 3 to 4 cups of vegetable broth! 😀
Crockpots (slow cookers) are great for making chilli (avoid ones that are “nonstick” or that have silicone seals, they are not safe). The best slow cookers are 100% terracotta pots & lid (they don’t need rubber or silicone “lid seals”, just a well made stone pot & lid works), harder to find these days 🙁
I lost my slow cooker when I moved to another country 🙁
Agreed 100%, it is better to use tomato juice or fresh water than stale old canned flavor water. Metallic plastic water with “additives” is not for me plehh!… (Sorry Sarah, you will thank us in the long run for this 😉 )
Cooked Chilli also tastes better the next day 😉
I made this in the crockpot, using your chili seasoning recipe. Also drained and rinsed the beans to lower the salt content somewhat and replaced the bean liquid with water. Yummy! Thanks for the great recipe!
So happy to hear it, Laurie! Thanks for letting us know how it went in the slow cooker! Enjoy! 😀
We made the chili today and had it for dinner. Delicious! What a tasty and easy recipe. We made the recipe as written except used fire roasted tomatoes with garlic.
I’m so happy to hear you liked the chili, Lisa! 😀
Bonjour, I adapted your recipe in order to use a leftover meal : leek, mushroom & carrot risotto by adding the beans (red kidney) & sweet corn, & of corse your spice mixture! I also added a splash of martini as advised by Nigella in this sort of recipe.
It was absolutely lovely, wiil definitely make it again
Harry in Brittany, France.
Oh my gosh I’ll have to try that trick – Nigella knows all! 😀
Super easy and fast to make! Wonderful chili for a cold winter evening.
So happy to hear you liked it, Lisa! 😀
So easy and so tasty. I also appreciated the “homemade chili seasoning” recipe and the explanation of what each ingredient contributes. I’ve only ever used chili powder and cumin. I did not have cocoa, but I will get some for next time. I also used garbanzo beans in place of the kidney beans which may have contributed to its being a little too soupy, hence the 4-star rating. Next time I will follow the recipe to the letter and rate again! Thank you!
I strongly advise against using can water.
1. Cans often have metal, toxic plastic linings, and “additives” that all get into the liquid. Not tasty, not healthy.
2. Some beans have toxins that need to be soaked or rinsed and cooked out (kidney beans are one of those). I always rinse canned kidney beans until they stop producing foam, then I cook them.
3. Use fresh peeled tomato, or sift tomato for liquid, use water if it’s too dry for you.
If I want smoke flavor, I add smoked chilli. Less hassle that charring tomato. I knife peel fresh tomato after soaking them in very hot water for a few minutes.
I use pressed olive or unsalted butter for oil.
Always use a clean Pressed Virgin Oil that is proven authentic (don’t trust the “non gmo” butterfly logo, they don’t always tell the truth).
Too many oils are fake or are processed with highly toxic solvents these days.
eg. No shortage of fake “olive oil” in America, that is often heavily processed (with hexane) canola oil with fake colors and fake flavors to make it appear like real olive. Snake oil 101.
If it is a legit import from Italy, it should be good. If it’s “under license” then it’s probably contaminated or diluted.
Thanks for the metric measure on the oil, would be helpful to have accurate metric measures for all the ingredients you listed thanks 🙂
98% of the world uses only metric, we have no idea what inches or ounces are. They stopped using that system 50+ years ago where I currently reside. Even NASA was founded by a German who used metric. Metric has more advantages.
The old Imperial system has too many variants eg. 1 US Gallon = 3.75 Litre where as 1 UK Gallon = 4.5 Litre ! Other nations also had their own individual versions of a “gallon”. Ton, cups, mile, pints etc. all have the same problem.
Whereas, 1 Litre and 1 Kg is the same no matter where you are in the world.
Metric is much more versatile and more user friendly.
Food for thought 🙂
I’d like to know what a serving size is. You said it made 4 servings, but if you were considering one cup to be a serving I’ve gotten at least 10 to 12 cups out of it. I froze some and then there’s what I ate before I froze it.
I do servings by dividing the recipe, so in this case it’s 1/4 of the recipe (about 2.5 cups).
I made this chili and it was very good, but the next time I make it I think I will use frozen corn instead of canned because I prefer less of a sweet taste.
Can I make this with a pressure cooker, so that I can remove the Lectins from the beans?
Thank you,
Ken
While I haven’t tested this recipe in the pressure cooker, I think that would work!