One Pot Recipes

Vegetarian Chili (One Pot)

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The best, hearty, quick and easy vegetarian chili recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Loaded with vegetables and beans!

This is the perfect hearty weeknight meal for the family. You can customize each bowl with garnishes and toppings so that each member of your family is happy! Today’s recipe is a spin on my popular Easy Chili Recipe (One Pot) and Chili Mac Recipe (One Pot).

Easy Vegetarian Chili Recipe- Spoonful

How to make vegetarian chili recipe from scratch?

  1. Heat oil– Do this over medium-high heat.
  2. Add onion, garlic, pepper– Saute for a few minutes.
  3. Add chili powder, cumin powder, oregano, paprika, cayenne pepper, salt, pepper– Mix constantly until seasonings are fragrant.
  4. Add tomatoes, black beans, pinto beans, green chiles, corn, broth, bay leaf– Mix until combined.
  5. Reduce heat– Let it simmer for 20-30 minutes.
  6. Blend a small portion of this chili– Use an immersion blender.
  7. Enjoy! Turn off heat, mix in some lime juice, garnish with toppings of your choice.

What sides to serve with vegetable chili?

Bread is the classic choice. Try breadsticks, cornbread, garlic bread, dinner rolls, crusty bread, or buttermilk biscuits.

Sandwiches like this Best Grilled Cheese Sandwich (One Pan), or quesadillas such as the Best Cheese Quesadilla (One Pan) or the loaded Vegetarian Quesadilla (One Pan) are great for dipping too.

You can’t go wrong with a side of salad. Try this simple Oil and Vinegar Coleslaw (One Bowl)

Homemade Chili Seasoning

Make a homemade seasoning blend by mixing together the following ingredients:

  • 2 tbsp Chili powder
  • 1 tsp Cumin powder
  • 1/2 tsp Oregano (Dried)
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne pepper
  • Salt- To taste
  • Pepper- To taste

All the ingredient quantities can be adjusted, based on your preference.

Toppings and Garnishes for Veggie chili

Cilantro– Roughly chopped

Cheese- Such as shredded cheddar or Mexican cheese blend.

Sour cream- Or use Greek yogurt for a healthier alternative.

Avocado– Should be diced or you can use Guacamole (One Bowl).

Olives– Black olives taste the best.

Tortilla chips– Adds a little crunch.

Lettuce– Shredded is best.

Green onions– Thinly sliced.

Salsa- Such as Pico De Gallo (One Bowl).

Onions– Finely chopped

Hot sauce– Adds a spicy kick.

Jalapenos– Finely chopped. Also adds spice.

Lime juice– Or lemon juice for a touch of tanginess.

Homemade Meatless Chili- In Pot

Variations for meatless chili

White bean chili– Add white cannellini beans for added heartiness.

Sweet potato chili– Add chopped/diced sweet potato.

Add quinoa– For additional heartiness and chunkiness.

Add other veggies– Such as zucchini, green beans, mushrooms, or pumpkin puree. Sometimes, I just add frozen veggies because they are always in my freezer.

Add chocolate– A little bit of unsweetened cocoa powder or unsweetened chocolate. It adds a rich flavor that balances the heat. It doesn’t make it taste like dessert at all!

Add balsamic or red wine vinegar– It brings another layer of flavor that pairs well with all the ingredients.

Add pasta– Serve the chili over cooked macaroni or elbow noodles. Small pastas work best.


Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container or Freezer bag for up to 1 month.

Reheat- On the stovetop or in the microwave.

Best Veggie Chili Recipe- Closeup

Tips and Techniques

How to thicken chili? Continue cooking on the stovetop to reduce/ evaporate excess liquid and thicken it to your desired consistency. Another way to thicken it is to puree some chili and mix it it back into the pot. Some people like to mix a dissolved mixture of cornstarch or flour but I don’t like doing that since it alters the flavor slightly.

How to make vegetarian chili thinner? Just mix in more broth or water.

Broth vs. Water– Broth adds more flavor without diluting the chili flavor. I prefer to use it over water.

Adjust spices and herbs– Add more or less, according to your taste.

Use low-sodium broth– To prevent the dish from becoming too salty.

Use a non-stick pot– To prevent the chili from sticking to the bottom and burning.

Only puree some of the chili– Do not blend all of it! You want it to be chunky and to be able to see all of the different ingredients. The key is to ONLY puree a small portion!

More Vegetarian One Pot Soup and Stews

Easy Vegetarian Chili Recipe
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One Pot Vegetarian Chili

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
The best, hearty, quick and easy vegetarian chili recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Loaded with vegetables and beans!
Yield: 6 People


  • 2 tbsp Oil
  • 1 cup Onion, Finely chopped
  • 1 tbsp Garlic, Finely minced
  • 1 Pepper, Red, Green, Yellow or Orange, Diced
  • 2 tbsp Chili powder
  • 1 tsp Cumin powder
  • 1/2 tsp Oregano, Dried
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne pepper
  • Salt, To taste
  • Pepper, To taste
  • 2 cans Fire roasted tomatoes, Diced, 14.5 oz. cans
  • 2 cans Black beans, 14.5 oz. cans, Drained and Rinsed
  • 1 can Pinto beans, 14.5 oz. can, Drained and Rinsed
  • 1 can Fire roasted green chiles
  • 3/4 cup Corn, Frozen, Or use a mixture of frozen veggies instead of just corn
  • 1.5 cup Vegetable broth, Low sodium
  • 1 Bay leaf
  • 1-2 tbsp Lime juice, Or lemon juice


  • Heat oil in a large nonstick pot over medium-high heat.
  • Add onion, garlic, pepper and saute until onions are slightly soft and translucent. 
  • Add chili powder, cumin powder, oregano, paprika, cayenne pepper, salt, pepper and mix constantly for about 45 seconds until all the seasonings are fragrant.
  • Add tomatoes, black beans, pinto beans, green chiles, corn, broth, bay leaf and mix until combined.
  • Reduce heat to medium-low and let it simmer for 20-30 minutes. Stir often.
  • Use an immersion blender to blend a small portion of this chili to thicken it up. Don't blend it fully! You can also remove about 1.5 cups of the chili and blend it separately and mix it back into the pot.
  • Turn off heat and mix in some lime juice.
  • Garnish with fresh cilantro and lots of cheddar cheese and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 


Calories: 228kcal, Carbohydrates: 36g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Sodium: 493mg, Potassium: 435mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1666IU, Vitamin C: 7mg, Calcium: 87mg, Iron: 3mg
Course: Main Course
Cuisine: Mexican
Calories: 228
Author: Abeer Rizvi

2 comments on “Vegetarian Chili (One Pot)”

  1. A great recipe and a success here with the family. It was greatly enjoyed and none was leftover.

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