This healthy vegetarian bean chili is a one-pot soup with a rich tomato base and plenty of satisfying plant-based protein. It’s simple to make and perfect for cool fall and winter evenings.
I love a good pot of soup, and this vegetarian bean chili has quickly become a favorite. It’s an easy one-pot meal with bold, comforting flavors. You only need a pot or a Dutch oven plus a handful of pantry staples. This meatless chili includes three types of beans, a touch of corn, and a flavorful tomato base that makes it hearty and nourishing.
What Beans Are Best For Chili?
Pinto, kidney (regular or large), black, red, northern, and navy beans all work well. Feel free to mix varieties—choose beans that hold their shape so they don’t break down while simmering.
What Vegetables Can You Put In Chili?
Chili is very flexible. Besides the tomatoes and corn used here, you can add zucchini, carrots, green or red bell peppers, or extra diced tomatoes or tomato sauce depending on your preference.
Make in an Instant Pot or Slow Cooker
This chili adapts well to both electric pressure cookers and slow cookers. For a slow cooker: combine all ingredients, cook on high for about 2 hours or on low for 3–5 hours. For a pressure cooker: set to high pressure for 30 minutes, then release according to your device’s instructions.
Tips for Making This Healthy Vegetarian Bean Chili
- If you don’t have the exact beans listed, swap in navy, pinto, or kidney beans—whatever you have on hand.
- Top bowls with crumbled tortilla chips for extra crunch and flavor.
- Use fire-roasted diced tomatoes instead of plain diced tomatoes to add depth and a subtle smokiness.
- Let the chili simmer long enough to thicken and develop flavor—this patience pays off.
- Use a Dutch oven if you have one; it’s ideal for slow simmering soups and stews and helps build richer flavors.
This chili is comforting year-round: cozy for chilly fall and winter nights, and a satisfying meatless dinner any time. It’s hearty, easy to prepare, and full of flavor. Serve with fresh cilantro, cheese if you like, and tortilla chips for a perfect bowl.
Other Vegetarian Soups and Stews You May Enjoy:
Moroccan Chickpea Stew
Vegetarian Tortilla Soup
Italian Kale and White Bean Soup
30 Minute Sweet Potato Chili
Healthy Vegetarian Bean Chili
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Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 1 28 oz. can fire roasted crushed tomatoes
- 1 28 oz. can fire roasted diced tomatoes
- 1 1/2 cup water
- 3/4 cup frozen corn
- 1 14 oz. can of each black beans, cannellini beans, and garbanzo beans
Seasonings
- 2 Tbsp paprika
- 1 Tbsp (each) chili powder, cumin
- 2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- pinch of crushed red pepper
Toppings
- cheese
- fresh cilantro, minced
- tortilla chips, crumbled
Instructions
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In a deep pot, sauté the diced onion in olive oil with a pinch of salt over medium heat for 3–5 minutes, until the onion is softened and lightly browned. Add the crushed and diced tomatoes and the water, then stir in the drained beans and all the spices.
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Reduce the heat to low and let the chili simmer for about 1 hour, stirring occasionally to prevent sticking. Add the corn during the last 10 minutes of cooking. Taste and adjust seasoning, adding more salt or spices if needed.
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Ladle into bowls and top with fresh cilantro, cheese, and crumbled tortilla chips if desired. Serve warm.
Notes
- Swap in other canned beans you have, such as navy, pinto, or kidney, if needed.
- Top with tortilla chips for added texture and flavor.
- Choose fire-roasted diced tomatoes for a smokier, deeper flavor profile.
- Allow enough simmer time for the chili to thicken and for the flavors to meld.
- If you have a Dutch oven, it’s an excellent vessel for slow-cooked soups and stews and will help develop richer flavors.