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THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 350
A hearty and flavorful vegetarian chili packed with beans and vegetables, perfect for a comforting meal.

Ingredients

Oil

  • 1 tablespoon canola or avocado oil

Vegetables

  • 1 medium yellow onion (diced)
  • 2 celery ribs celery (diced)
  • 1 green bell pepper green bell pepper (seeded and diced)
  • 1 red bell pepper red bell pepper (seeded and diced)
  • 1 carrot carrot (diced)

Garlic and Jalapeño

  • 4 cloves garlic cloves (pressed or minced)
  • 0.5 jalapeño jalapeño (half minced and half chopped)
  • 1 teaspoon kosher salt (divided)

Spices

  • 2.5 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper

Canned Tomatoes and Liquids

  • 1 28 ounce can fire-roasted tomatoes (with juice)
  • 1 cup water

Beans

  • 2 15 ounce cans pinto beans (rinsed and drained)
  • 1 15 ounce can black beans (rinsed and drained)

Fresh Herbs and Citrus

  • 0.33 cup chopped cilantro
  • 1 lime juice of 1 lime

Toppings

  • to taste shredded cheddar cheese
  • to taste sour cream
  • to taste chopped green onion

Instructions 

  • Heat oil in a large pot over medium. Add vegetables and 1/2 tsp salt; cook until softened (~10 min).
  • Add spices, cook 5 min, then add tomatoes with juice and water; simmer 20 min until thickened.
  • Stir in beans, cilantro, and lime juice; cook 5-10 min to warm through. Adjust seasoning as needed.

Notes

Serve topped with cheese, sour cream, green onion, and extra cilantro for added flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Beans, Chili, Vegetarian