Vegetarian Bean Chili

Vegetarian Chili with Beans is rich and earthy one pot meal that's loaded with fresh ingredients and packed with robust flavors. This plant based chili recipe is ultimate comfort food full of protein and fiber. This easy to make recipe is hearty and satisfying. It makes excellent 30-minute dinner suitable for vegan, gluten free and whole foods plant based diet.

Instant Pot Bean Chili has under 200 calories per serving. Yet it is such a hearty meal, even meat eaters love this chili!  Similar to Cuban Black Beans as well as Indian Rajma Masala, this recipe makes a complete meal without much of involved cooking.

Chili, a beloved classic in American comfort food, has been reinvented with a plant-based twist that promises to tantalize your taste buds and nourish your body from the inside out. This hearty vegan chili recipe is a symphony of textures and flavors, harmonizing the robust essence of spices with the earthy goodness of beans and vegetables.

I always make a big pot of this Vegetarian Bean Chili for Sunday Football watching. So, it is full proof kids approved game day chili around here ! My boys lovingly call it " Mama Sukhatme's Famous Chili ." So it's an award winning chili recipe in my own sphere.

You don’t have to be a vegetarian to enjoy this easy vegan chili. Make this dish for a crowd, as it’s especially great for parties and hosting. The hearty, stew like texture will keep you full for a while once you eat it.

Red Kidney Beans are the star ingredients of this recipe. They are full of fiber, protein, folate, and magnesium and especially high in iron and vitamin B1. Doesn't it feel good to know that you are feeding your body something good and nourishing ?

Ingredients

Beans : You can use multiple types of beans. I prefer to use red kidney beans and black beans. For quick cooking and saving time, use canned beans. You can also add pinto beans, white beans or navy beans to make it assorted bean chili. 

Vegetables : I like to use onions, carrots and celery to make it wholesome. I also use green bell pepper and corn to add classic chili touch. You can also add diced potatoes or sweet potatoes for creamy texture.

Tomatoes : I prefer Muir Glen Organic Fire Roasted tomatoes. That adds nice smoky flavor. You can add tomato paste for thicker saucy chili.

Seasoning : Minced garlic adds nice savory taste. I add bay leaves, ground cumin, all purpose seasoning ( I prefer Trader Joe's 21 seasoning salute) or dried oregano. My secret ingredient for intensely smoky and spicy flavor is Chipotles pepper in adobo sauce. Do use it if you have it handy. Otherwise use chili powder and smoked paprika.

Other Ingredients : Olive oil , low sodium vegetable broth, freshly ground black pepper and salt.

How To Make Vegetarian Chili

In a large dutch oven, heat olive oil over medium high heat. Add bay leaves, onion, minced garlic and celery and stir for 3 minutes, or until onion is translucent.

Sprinkle the seasoning mix. Add carrots and peppers and sauté well. Stir in diced tomatoes including juice, tomato sauce, rinsed beans, corn, and water or vegetable broth.

Bring it to boil. Reduce heat to medium and let it simmer for about 15-20 minutes. Stir in lime juice. Serve warm with your favorite toppings. Enjoy! 

What to Serve with Vegetarian Chili

A bowl of vibrant and robust bean chili loaded with toppings is the ultimate comfort food. Chopped onion, cilantro, avocado and green onions are my favorites.

Freshly squeezed lemon or lime juice balances the flavors and adds pop of fresh flavors. Tortilla chips, guacamole, dollop of sour cream or shredded cheddar cheese are all wonderful choices. ( use vegan sour cream and vegan cheese for plant based option)

I also love to add side of homemade cornbread to the chili when serving. If you want to make it easy, a side of Air Fryer Garlic Toast also works. Serve it with a side of simple house salad for delightful healthy meal at home.

Check out our popular game day food ideas like Air Fryer Fried Pickles, Seven Layer Dip, Spinach Artichoke Cheese Dip Fried Ravioli and Potato Cheese Poppers . You will have best food to devour along with game excitement.

Storage

Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. Properly stored, your Vegetarian Chili will keep well in fridge for up to 3-4 days.

Freezing: If you've made a big batch or want to save leftovers for later, freezing is an excellent option. Portion out the chili into freezer-safe containers or resealable bags, leaving some room for expansion. Frozen Vegetarian Chili can maintain its quality for up to 3 months.

Reheating : When ready to enjoy, simply thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or microwave, stirring occasionally until heated through.

💡💡 Pro Tip : This chili recipe tends to develop even richer flavors over time, consider allowing it to sit in the refrigerator for a day or two before consuming. This gives the spices and ingredients a chance to meld together, resulting in an even more delicious eating experience.

Recipe FAQs

Easy One Pot Dinner Recipes

• Instant Pot 15 Bean Soup
• Italian Risotto Recipe
• Chickpea Orzo Soup
• Mushroom Stew
• Stuffed Pepper Soup
• Creamy Gnocchi Soup

★ If you make this Vegetarian Chili Recipe with Beans , do let us know how you like it by ★ star rating it and leaving a comment below.

📖 Recipe

Vegetarian Bean Chili

Prajakta Sukhatme

Vegetarian Bean Chili is loaded with fresh ingredients and packed with robust flavors. This rich and earthy one pot meal is a deliciously satisfying.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Comfort Food

Cuisine American

Servings 6 cups

Calories 245 kcal

Equipment

• Dutch Oven
• Instant Pot
• Cutting Board

Ingredients

  

Chili Ingredients

• 2 (15 oz. cans) Beans ( I used red kidney and black beans) rinsed and drained.
• 1 Tablespoon olive oil optional
• 1 small onion diced
• 4 cloves garlic minced
• 2 cups vegetable broth or water
• 1 (15 oz. can) fire roasted diced tomatoes I prefer Muir Glen Organic Fire Roasted*
• ¼ cup tomato paste
• 2 stalks of celery chopped
• 1 cup corn Frozen or fresh
• 1 cup carrots diced
• 1 cup green bell pepper diced
• 1 Tablespoon lime juice

Seasoning Mix

• 1 Tablespoon cumin powder
• 1 Tablespoon all purpose seasoning. I prefer 21 Seasoning Salute
• 1 Tablespoon Chipotle in Adobe Sauce or ½ tablespoon smoked paprika
• ½ teaspoon ground black pepper
• Salt per taste

Optional ingredients and Toppings

• 1 Tablespoon sugar optional
• 3 bay leaves Optional
• ¼ cup cilantro chopped
• ¼ cup diced onion, jalapeno pepper, tortilla chips, sour cream, shredded cheese etc.

Instructions

 

How to Make Vegetarian Bean Chili on Stove Top

• In a large pot, heat olive oil over medium heat. Add onion, garlic and celery and stir for 3 minutes, or until onion is translucent. Add all the seasoning mix. Add carrots and peppers and sauté well.
• Add diced tomatoes (with their juices), tomato sauce, rinsed beans, corn, and water or vegetable broth. Bring it to boil.
• Reduce heat to medium and let it simmer for about 15-20 minutes. Stir in lime juice. Adjust the salt. Serve warm with your favorite toppings. Enjoy !

How to Make Instant Pot Vegetarian Bean Chili

• Put Instant Pot on sauté mode. Once it displays HOT, add oil followed by minced garlic and onion. Sauté well for few minutes till onions look softer.
• Add all the seasoning mix and stir well. Add the beans, tomatoes and veggies. Stir well. Add water or broth. Give it a good stir.
• Close the lid of InstantPot. Vent sealed. Choose Bean mode and let it cook. Takes about 30 minutes. After it’s done cooking, you can do pressure release after 10 minutes.
• Open the lid. Give it a good stir. With the ladle, you can mash up the beans a few times to get creamy texture. Stir in lime juice and salt. Serve warm with your favorite toppings. Enjoy your comforting chili.

How to Make Slow cooker Vegetable Chili

• Put all the ingredients in the slow cooker. Give it good stir. Close the lid. Put the slow cooker on low setting and let it slow cook for 6-8 hours. You may want to stir it few times to make sure it simmers properly. Serve warm with your favorite toppings. Enjoy your comforting chili.

Notes

To store your Vegetarian Chili, cool it before transferring to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in portions for up to 3 months.

One of the beauties of chili is its versatility. Feel free to adjust the spice level, swap out vegetables, or experiment with different types of beans to create a chili that's perfect for you.

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✨✨ This recipe was originally published on September 26, 2018. It was revised and republished on February 16, 2024 with photos, alt text and slow cooker instructions for better viewer experience.