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Vegetarian Chili

Updated: May 26, 2022

Servings: 8 Prep time: 10 mins. Cooking time: 30 mins.


  • 1 Tbsp oil

  • 1 medium onion, chopped

  • 1 bell pepper, chopped

  • 1 garlic clove, minced

  • 2 tsp dried oregano

  • 2 tsp ground cumin

  • 1 Tbsp chili powder

  • 1 can (15 oz.) corn, drained

  • 1 can (15 oz.) pinto beans, low sodium, drained & rinsed

  • 1 can (15 oz.) kidney beans, low sodium, drained & rinsed

  • 1 can (28 oz.) fire-roasted tomatoes

  • 2 cups vegetable broth, low sodium


  1. Heat oil in a large skillet over medium-high heat. Add onion and pepper. Sauté until tender, about 6-8 minutes.

  2. Add the garlic and spices to the pot and continue to sauté for another minute. If the food starts to stick to the pot, add a splash of broth and a stir.

  3. Add the remaining ingredients. Turn the heat up to medium-high until the chili starts to simmer. Reduce heat to a low simmer for about 20 minutes.

  4. When the vegetables and beans have softened, turn the heat off and taste the chili.

  5. Adjust seasonings as needed and serve. Refrigerate leftovers within 2-3 hours.

  • Nice additions or veggie swaps: sweet potatoes, carrots, mushrooms, or kale.

  • Beans can be substituted for black beans, chickpeas, or any beans you prefer.

  • Increase the heat by adding a 1/4 tsp or more of cayenne pepper.

  • Top with lime wedges, cilantro, avocado slices, or reduced-fat shredded cheese.

Vegetarian Chili
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