One Pot Vegetarian Chili

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: homemade, one pot meal, vegetarian dinner

Servings: People

Calories: 228kcal

Author: Abeer Rizvi

Ingredients

2 tablespoon Oil
1 cup Onion Finely chopped
1 tablespoon Garlic Finely minced
1 Pepper Red, Green, Yellow or Orange, Diced
2 tablespoon Chili powder
1 teaspoon Cumin powder
½ teaspoon Oregano Dried
½ teaspoon Paprika
½ teaspoon 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
¾ 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 tablespoon Lime juice Or lemon juice

Instructions

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!

Notes

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.

Nutrition