Easy Stovetop Vegetarian Bean Chili
A hearty and flavorful easy vegetarian chili made on the stovetop with a variety of beans, vegetables, and spices. Perfect for a comforting American dinner that comes together quickly.
Ingredients
Check ingredients as you go.
- Base
- Vegetables
- Base
- Beans
- Base
- Spices
- Garnish
Let’s make it
Base
Heat olive oil in a large pot or Dutch oven over medium heat.
Vegetables
Add diced onion, garlic, red bell pepper, carrot, and celery. Sauté until vegetables are tender, about 5-7 minutes.
Spices
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Base
Add canned diced tomatoes with their juice, tomato paste, kidney beans, black beans, and vegetable broth. Stir well to combine.
Cooking
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
Serving
Taste and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with chopped fresh cilantro and lime wedges, if desired.
Tips & notes
For extra heat, add a pinch of cayenne pepper or chopped fresh jalapeño when adding spices. Letting the chili simmer longer improves flavor, but be sure to stir occasionally to prevent sticking. Leftover chili tastes great the next day as flavors deepen.
Saving it for later
Store leftover chili in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days for best quality. This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of water or broth if it becomes too thick. Microwave reheating is also possible; cover and heat in 60-second intervals, stirring between, until hot.
