35-Minute Veggie Chili with Beans That Warms Your Soul

Name: 35-Minute Veggie Chili with Beans That Warms Your Soul
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 carrot, diced; 1 can (15 oz) black beans, drained; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) diced tomatoes; 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste

Author: Carry

Published: November 19, 2025

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There’s something magical about a big pot of vegetarian chili with beans simmering on the stove—the rich aroma of spices filling the kitchen, the hearty texture that warms you from the inside out. This recipe became my go-to comfort food during those freezing winter nights when I lived in a tiny apartment with questionable heating. That first spoonful, packed with tender beans and just the right kick of chili powder, made even the dreariest days feel cozy. Now, it’s the dish I make when friends come over, proving that meatless meals can be just as satisfying (and way more wallet-friendly!).

Why You’ll Love This Vegetarian Chili with Beans

This isn’t just any chili—it’s the kind that makes you forget there’s no meat in it! Here’s why it’s become my absolute favorite:

Quick & easy – Ready in 35 minutes flat (perfect for busy weeknights)
Protein-packed – Two kinds of beans keep you full for hours
Bursting with flavor – The spice blend gives it that deep, rich chili taste we all crave
Super adaptable – Toss in whatever veggies you’ve got hanging around
Meal prep hero – Tastes even better the next day (if it lasts that long!)

Trust me, this vegetarian chili with beans will become your new cold-weather staple.

Ingredients for Vegetarian Chili with Beans

Here’s everything you’ll need to make this soul-warming chili. I’m pretty flexible with veggies (that sad carrot in your fridge? Perfect!), but don’t skimp on the spices—they’re what give this chili its signature depth. Oh, and pro tip: grab the canned beans with no salt added if you can; it makes seasoning so much easier to control!

1 tablespoon olive oil – The foundation for sautéing all those gorgeous veggies
1 onion, diced – Yellow or white, whatever you’ve got (I won’t judge)
2 cloves garlic, minced – Fresh is best here, but jarred works in a pinch
1 bell pepper, diced – Any color you like (I’m partial to red for sweetness)
1 carrot, diced – About ½ cup if you’re measuring
1 can (15 oz) black beans, drained & rinsed – That liquid in the can? Not our friend
1 can (15 oz) kidney beans, drained & rinsed – The perfect chili bean texture
1 can (15 oz) diced tomatoes – Juice and all—that’s free flavor!
2 cups vegetable broth – Low-sodium if possible (better flavor control)
2 tablespoons chili powder – The MVP of our spice blend
1 teaspoon cumin – Earthy warmth that makes chili taste like chili
1 teaspoon paprika – Smoked or regular, both work beautifully
Salt and pepper to taste – Wait until the end—those canned goods can be sneaky with salt!

See? Nothing fancy—just real, hearty ingredients that come together to make magic. Now grab your biggest pot and let’s get cooking!

How to Make Vegetarian Chili with Beans

Okay, let’s get to the fun part—turning those simple ingredients into the most comforting pot of vegetarian chili with beans you’ve ever tasted! I’ve made this recipe so many times I could probably do it in my sleep (and honestly, I might have during finals week in college). Follow these steps, and you’ll have a pot of chili that’ll make even the most devoted meat-eaters ask for seconds.

Sautéing the Vegetables

First things first—heat that olive oil in your largest pot over medium heat. You want it shimmering but not smoking (we’re cooking, not setting off smoke alarms!). Toss in your diced onion and minced garlic with a pinch of salt. Now here’s my secret: stir constantly for about 2 minutes until they’re just softened. Garlic burns faster than my patience when I’m hungry, so keep an eye on it!

Next, add your bell pepper and carrot. These need about 5 minutes to soften up—you’ll know they’re ready when the carrots lose that raw crunch but still have some bite. This step builds the flavor foundation for your vegetarian chili with beans, so don’t rush it! The smell alone will have your neighbors knocking on the door.

Simmering the Chili

Now for the magic! Dump in those drained beans, the entire can of tomatoes (juice and all—that’s free flavor!), vegetable broth, and all your spices. Give it a good stir and crank the heat up to bring it to a boil. Once it’s bubbling happily, reduce the heat to low and let it simmer uncovered for 20 minutes.

Here’s where patience pays off—that simmering time lets all the flavors get to know each other. Stir occasionally to prevent sticking (especially if you’re using a thinner pot). The chili will thicken beautifully as it cooks. Taste it at the 15-minute mark—sometimes I add an extra pinch of chili powder if I’m feeling feisty!

When the timer goes off, your vegetarian chili with beans should be thick, fragrant, and begging to be eaten. Give it one last taste and adjust the salt and pepper if needed. Pro tip: let it sit off the heat for 5 minutes before serving—it somehow tastes even better!

Tips for the Best Vegetarian Chili with Beans

After making this vegetarian chili with beans more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” level. Here are my absolute must-know tips:

Spice it up! Toss in a diced jalapeño (seeds and all if you’re brave) with the bell pepper. Or stir in a pinch of cayenne at the end for that slow-building heat.
Texture matters. For thicker chili, mash about ¼ cup of the beans against the pot before simmering. It creates this luscious, velvety base that coats every spoonful.
Fresh toppings make magic. Don’t skip the avocado, cilantro, or lime wedge squeeze—they cut through the richness and add brightness. My roommate once ate it straight from the pot (no judgment), but trust me, toppings elevate it.
Let it rest. Like a good nap improves my mood, 10 minutes off heat lets the flavors marry. The difference between “hot” and “perfect” is worth the wait!

Oh, and one bonus tip from my mom: always make extra. This vegetarian chili with beans freezes like a dream for those “I can’t adult today” moments.

Variations for Vegetarian Chili with Beans

One of the best things about this vegetarian chili with beans is how flexible it is. Don’t have a bell pepper? No problem. Want to switch things up? Go for it! Here are some of my favorite twists that keep this recipe exciting every time I make it:

Sweet potato swap: Swap the carrot for a diced sweet potato. It adds natural sweetness and makes the chili even heartier. Just give it an extra 5 minutes to soften when cooking.
Bean bonanza: Try pinto beans or chickpeas instead of kidney beans. I’ve even used a can of white beans for a creamy twist—just don’t tell my grandma I messed with her classic combo!
Veggie overload: Toss in whatever veggies you’ve got. Zucchini, corn, or even mushrooms work beautifully. This chili is basically a “clean out the fridge” recipe in disguise.
Spice it your way: Add a chipotle pepper in adobo sauce for smoky heat, or sprinkle in some oregano for a Mexican-inspired flavor. My brother loves it with a dash of cocoa powder (sounds weird, tastes amazing).

Honestly, the beauty of this vegetarian chili with beans is how forgiving it is. So don’t stress—get creative and make it your own!

Serving Suggestions for Vegetarian Chili with Beans

Listen, this vegetarian chili with beans is glorious all on its own, but the right toppings? They take it from “yum” to “where has this been all my life?” Here’s how I love to serve it:

The classic trio: A handful of shredded cheddar (or vegan cheese), a dollop of sour cream, and tons of fresh cilantro. The cool creaminess against the spicy chili? Absolute perfection.
Crunch factor: Pile on tortilla chips or crispy fried onions for texture. My roommate introduced me to crumbling cornbread right into the bowl—game changer!
Bright & fresh: Lime wedges for squeezing and diced avocado make it feel fancier than it is. Sometimes I’ll quick-pickle some red onions if I’m feeling fancy.

And don’t even get me started on sides—buttery cornbread is basically mandatory in my house. Though truth be told, I’ve been known to eat this chili straight from the pot with a spoon… no judgment!

Storing and Reheating Vegetarian Chili with Beans

Here’s the beautiful thing about this vegetarian chili with beans – it practically gets better with time! My Sunday batch becomes my Tuesday lunch hero. But you’ve gotta store it right to keep that magic alive. Let me walk you through my foolproof methods.

First, cool it down properly before storing. I learned this the hard way after putting piping hot chili straight in the fridge (spoiler: it made everything else in there warm). Let it sit at room temp for about 30 minutes first. Then transfer to airtight containers – I’m obsessed with glass ones because they don’t absorb smells.

In the fridge, your chili will stay perfect for 3-4 days. Pro tip: press plastic wrap directly on the surface before putting the lid on to prevent that weird “fridge skin” from forming. When you’re ready to reheat, you’ve got options:

Stovetop magic: My favorite method! Pour it into a pot with a splash of water or broth (the beans drink up liquid as they sit). Heat over medium-low, stirring often, for about 5-7 minutes until piping hot.
Microwave hack: Perfect for single servings. Cover with a damp paper towel (prevents splatters) and nuke in 1-minute bursts, stirring between each. Usually takes 2-3 minutes total.

Now for my freezer trick – this chili freezes like a dream! Portion it into freezer bags (lay them flat to save space) or containers, leaving about an inch for expansion. It’ll keep for 3 months. To reheat, thaw overnight in the fridge first, then warm as above. In a pinch, you can drop a frozen block straight into a pot with extra liquid – just stir constantly as it thaws.

One last secret: the spices mellow in the fridge, so I often add a fresh pinch of chili powder when reheating to wake up the flavors. Your future self will thank you when you’ve got ready-to-eat chili waiting after a long day!

Nutritional Information for Vegetarian Chili with Beans

Okay, let’s talk numbers – but don’t worry, I promise this is the good kind of math! These values are estimates (your exact measurements and brands might change things slightly), but this vegetarian chili with beans packs a nutritional punch that’ll make you feel as good as it tastes.

Per hearty 1½-cup serving, you’re looking at:

280 calories – Perfect for when you want filling without feeling stuffed
12g protein – Thanks to our dynamic bean duo (black and kidney beans showing off!)
12g fiber – That’s nearly half your daily needs – happy gut, happy life
5g fat – Mostly the good kind from olive oil and beans
45g carbs – The slow-digesting kind that keeps energy steady

And here’s what makes me really excited – this vegetarian chili with beans has zero cholesterol and is naturally low in saturated fat. The sodium will vary based on your broth and canned goods (that’s why I always recommend low-sodium versions when possible).

Honestly? I don’t usually count numbers when I eat (life’s too short), but it’s nice knowing this comfort food is secretly packed with nutrients. Between the protein and fiber, one bowl keeps me full for hours – unlike those sad “diet” meals that leave you rummaging through the fridge 20 minutes later!

FAQs About Vegetarian Chili with Beans

Can I freeze this vegetarian chili with beans?
Absolutely! In fact, I always make a double batch just for freezing. Portion it into freezer-safe containers or bags (leave some room for expansion), and it’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating, or dump the frozen block straight into a pot with a splash of broth—just stir often as it warms up.

How can I make this chili spicier?
Oh, I love this question! My favorite ways to turn up the heat: toss in a diced jalapeño with the bell peppers (keep the seeds if you’re brave), add a pinch of cayenne pepper with the other spices, or stir in a chopped chipotle pepper in adobo sauce. Last time I made it, I added a tablespoon of hot sauce at the end—my nose was running, but it was totally worth it!

Can I use dried beans instead of canned?
You sure can—just plan ahead! You’ll need about ¾ cup dried beans (soaked overnight) to replace each 15-oz can. Cook them separately until tender before adding to the chili. Honestly? I usually go for canned because when chili cravings hit, I don’t want to wait!

Why does my chili taste bland?
Ah, the great chili mystery! Nine times out of ten, it just needs more salt—beans and tomatoes soak it up like crazy. Taste right before serving and don’t be shy with that salt shaker. Also, make sure your spices are fresh—that chili powder sitting in your cabinet since 2018 won’t pack the same punch. A squeeze of lime at the end can wake up all the flavors too!

What’s the best way to thicken vegetarian chili?
My go-to trick is to mash about ¼ of the beans against the pot before simmering—instant creamy thickness! If it’s still too thin after cooking, let it simmer uncovered for an extra 5-10 minutes. Some folks add a spoonful of masa harina or cornstarch slurry, but I find the bean trick works perfectly without altering the flavor.