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Get the Recipe Hearty Vegetarian Bean Chili with Tomato Soup

This Vegetarian Bean Chili is thick and chunky, and easy to make for dinner thanks to its creamy tomato soup base. The blend of spices adds depth and a little heat, and the black beans and kidney beans keep it filling and satisfying. In just 40 minutes the entire family will be enjoying this meatless meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 519 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 1 Tablespoon unsalted butter or olive oil
  • 1 1 cup yellow onion finely diced (~1 medium)
  • 1 - 2 1 - 2 Tablespoons Jalapeno pepper seeds removed and finely diced
  • 2 2 cloves garlic minced or finely chopped
  • 1 ½ 1 ½ Tablespoons chili powder
  • 1 1 Tablespoon ground cumin
  • 1 1 teaspoon cayenne pepper
  • 2 2 15-ounce cans Kidney Beans drained and rinsed
  • 2 2 15-ounce cans black beans drained and rinsed
  • 1 1 15-ounce cans diced tomatoes
  • 32 32 ounces creamy tomato soup
  • salt to taste, see note
  • ½ ½ fresh lime juiced, optional
Topping Options:
  • cheddar cheese shredded
  • jalapeño slices fresh or pickled
  • avocado sliced or diced
  • sour cream or Greek yogurt
  • fresh cilantro
  • green onions sliced
  • Tortilla Chips or Fritos

Instructions

    Cup of Yum
  1. In a large stockpot or Dutch oven, melt butter (or heat oil) over medium-high heat. Add the onion and jalapeno with a pinch of salt, sauteeing until soft, about 3-4 minutes.
  2. Add the garlic and saute for an additional 1-2 minutes. Stir in chili powder, cumin, and cayenne pepper until combined. Let cook for about 30 seconds to toast the spices.
  3. Add the drained and rinsed beans, diced tomatoes, and tomato soup, stirring until completely combined. Bring the chili to a simmer and cook for 20-30 minutes until heated through and slightly thickened.
  4. Be sure to taste test for salt levels and spice. If desired, squeeze in half of a fresh lime for added brightness, and to bring out the flavors (similar to how salt will, but without the added sodium). Serve with suggested toppings as you like, and enjoy!
  5. Allow leftovers to cool and store in an airtight container(s) for up to 5 days. Reheat in the microwave or on the stovetop. Freeze in airtight freezer-safe containers and use within 3-4 months, reheating on the stove or defrosting in the microwave.

Notes

  • Salt: the canned ingredients already contain a lot of salt, so I like to just add a pinch when sauteing the onion and finishing with a taste, as needed, along with freshly squeezed lime juice - which helps to add brightness and bring out the flavors, without additional salt.
  • Less Spicy: Use half the amount of jalapeño or begin with 3/4 tablespoon chili powder and add more as needed.
  • Condensed Soup: add water or low-sodium vegetable broth/stock until your desired consistency is reached.
  • Instant Pot: Place all ingredients in the Instant Pot. Cook on high pressure for 6 minutes. Quick-release the steam and serve with desired garnishes.

Nutrition Information

Calories 519kcal (26%) Carbohydrates 94g (31%) Protein 29g (58%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 5mg (2%) Sodium 81mg (3%) Potassium 1680mg (48%) Fiber 27g (108%) Sugar 16g (32%) Vitamin A 1568IU (31%) Vitamin C 39mg (43%) Calcium 145mg (15%) Iron 11mg (61%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 519

% Daily Value*

Calories 519kcal 26%
Carbohydrates 94g 31%
Protein 29g 58%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 5mg 2%
Sodium 81mg 3%
Potassium 1680mg 36%
Fiber 27g 108%
Sugar 16g 32%
Vitamin A 1568IU 31%
Vitamin C 39mg 43%
Calcium 145mg 15%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.