This Healthy Vegetarian Bean Chili is a one-pot soup with a rich tomato base and plenty of plant-based protein. It’s comforting, flavorful, and perfect for fall and winter.
I love a good pot of soup, and this Healthy Vegetarian Bean Chili has been a favorite. It’s an easy one-pot meal that comes together with simple ingredients in a dutch oven or large pot. This meatless chili features three types of beans, a touch of corn, and a savory tomato base for satisfying flavor and texture.
What Beans Are Best For Chili?
Choose firm beans that hold their shape during cooking. Pinto, kidney (regular or large), and black beans are classics, while red, northern, navy, cannellini, or garbanzo (chickpeas) also work well. Mixing a few varieties gives the chili more texture and visual appeal.
What Vegetables Can You Put In Chili?
Chili is very flexible. Add vegetables you enjoy, such as corn, zucchini, carrots, green or red bell peppers, or extra tomatoes (diced, crushed, or sauce). Vegetables add body, nutrients, and flavor to the pot.
Make in an Instant Pot or Slow Cooker
This recipe adapts easily to pressure cookers and slow cookers. For the slow cooker, combine the ingredients and cook on high for about 2 hours or on low for 3–5 hours. For a pressure cooker, set to high pressure for around 30 minutes, then allow a natural or quick release depending on your preference.
Tips for Making This Healthy Vegetarian Bean Chili
- If you don’t have every bean listed, substitute navy, pinto, or kidney beans as needed.
- Top bowls with crumbled tortilla chips for crunch and extra flavor.
- Use fire-roasted diced or crushed tomatoes instead of plain tomatoes to add smoky depth.
- Let the chili simmer long enough to thicken and develop flavor—low and slow is best.
- A dutch oven is ideal for this recipe: it distributes heat evenly and is great for simmering soups and stews.
This chili is cozy and comforting for cool nights, but it’s also hearty enough to enjoy any time of year. It’s simple to make, full of satisfying plant-based protein, and easy to customize. 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
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 each of 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 (optional)
- fresh cilantro, minced
- tortilla chips, crumbled
Instructions
- In a deep pot or dutch oven, heat the olive oil over medium heat. Sauté the diced onion with a pinch of salt for 3–5 minutes, until browned and softened. Add the crushed and diced tomatoes and the water, then stir in the drained beans and all the spices.
- Reduce 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 salt and seasonings as needed.
- Ladle the chili into bowls and garnish with fresh cilantro, cheese, and crumbled tortilla chips if desired.
Notes
- If you don’t have the exact beans listed, use navy, pinto, or kidney beans as substitutes.
- Top with tortilla chips for added texture and flavor.
- Fire-roasted diced tomatoes give extra depth compared to plain diced tomatoes.
- Allow sufficient simmering time so the flavors concentrate and the chili thickens.
- A dutch oven is especially useful for even heating and slow simmering, but any heavy pot will work.