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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!
So far one of my favorites! And it’s easy.
I’m so happy to hear it! Enjoy! 😀
Made this today for the first time. Absolutely delicious!!! You do not even miss the meat at all. I’ll be making this over and over again!! Highly recommend!!
I’m so happy to hear you loved it, Debbie! 😀
tripled the recipe and fed thirty vegans. Had vegan cornbread to top it off. FANTASTIC!
Aw yay! That makes me so happy to hear 😀
I made the Vegetarian Chili for the first time this past weekend and it was absolutely delicious! Easy to fix, very flavorful and filling. This will be a staple in our house!
For Step 3 Blend could you use an immersion blender?
Yep! 😀
Thanks for the recipe. It was easy to prepare and tasted delicious.
I do have a question, regarding the second part of step 1: “Add chili seasoning and cook for another 1 minute.”
When I added the contents of a 1.125 oz. chili seasoning packet to the oil and onion (two tablespoons of olive oil and ten ounces of chopped yellow onion), there was nowhere near enough liquid to hydrate the seasoning. So I had this dry pile of herbs sitting in my hot pot. To alleviate the problem, I added some of the liquid from the cans of beans and corn. After that, it went well. But what am I doing wrong in the first place?
The spices don’t need to be fully absorbed in that step! Just having contact with the hot pan will start to wake up the oils in the spices to make them more flavorful 🙂
Not too complicated, not overly simplified… the only change I would suggest, if you always rinse your beans like I do, is just add a cup of broth to make up for the missing liquid. AND for all my fellow Catholic Cooks out there, This would be the perfect dinner to make during Fridays in Lent, because it is meatless yet has a good bit of protein.
Thanks so much for your review and advice Lisa!
How long would it take to cook in a crockpot?
Everything is already cooked so you’re really just warming it up! Probably at least 2 to 4 hours on high, or 6 on low.
This was so easy to make and it was incredibly tasty! I served it with cornbread.❤️
Thanks for the kind words Brenda, happy eating!