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This Easy Vegetarian Chili Recipe is our family's go-to, one-pot dinner. It's full of vegetables, made with pantry staple ingredients, and is so easy to make. It's a delicious vegan chili that everyone raves about! ✨ If you love this vegetarian chili recipe as much as I do, make sure to give it a 5-star review in the comments below!



Total time

55 minutes






  • 2 tablespoons oil
  • 1 onion (large, diced)
  • 4 cloves garlic (finely minced)
  • 1 tablespoons chili powder (more will be spicier)
  • 2 tablespoons cumin
  • 1 teaspoon oregano
  • ¼ teaspoons chili flakes (the more chili flakes the spicier it will be)
  • 2 bell peppers (diced)
  • 2 carrots (medium, diced)
  • 3 celery stalks (diced)
  • 28 ounce whole tomatoes (can, and their juice, use your hands to roughly crush the tomatoes)
  • 15 ounce cans of beans (drained and rinsed, i like kidney and white beans)
  • 2 cups frozen corn (you could use fresh but frozen is easy and works great)
  • 2 teaspoons salt (to taste)
  • sour cream (optional toppings)
  • cheddar cheese
  • cilantro
  • avocados (or green onion)


  1. Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
  2. Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!
  6. View the recipe instructions at

Contains allergens
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