4.9 from 381 votes
Easy Vegetarian Chili Recipe (vegan chili!)
This easy vegetarian chili recipe is our family's go-to, one-pot dinner. It's full of vegetables, made with pantry staple ingredients, and is so easy to make. It's a delicious vegan chili that everyone raves about!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 333 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 tablespoons cooking oil
- 1 large onion diced
- 4 cloves garlic finely minced
- 1-3 tablespoons chili powder more will be spicier
- 2 tablespoons ground cumin
- 1 teaspoon oregano
- ¼ - 2 teaspoons chili flakes the more chili flakes the spicier it will be
- 2 medium bell peppers diced
- 2 medium carrots diced
- 3 medium celery stalks diced
- 2 ounce cans of whole tomatoes and their juice use your hands to roughly crush the tomatoes
- 2 ounce cans of beans drained and rinsed (we like kidney and white beans)
- 2 cups frozen corn you could use fresh but frozen is easy and works great
- sea salt to taste (we like about 2 teaspoons)
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados, or green onion
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and sauté for about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chili powder, cumin, oregano, and chili flakes and stir.
- Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add the tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through. Season generously with sea salt.
- Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!
Cup of Yum
Notes
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
333kcal
(17%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
1637mg
(68%)
Potassium
1674mg
(48%)
Fiber
14g
(56%)
Sugar
24g
(48%)
Vitamin A
5793IU
(116%)
Vitamin C
83mg
(92%)
Calcium
175mg
(18%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 333kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1637mg | 68% |
| Potassium | 1674mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 24g | 48% |
| Vitamin A | 5793IU | 116% |
| Vitamin C | 83mg | 92% |
| Calcium | 175mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.