One Pot Vegetarian Chili
This easy one pot vegetarian chili is the kind of recipe you’ll come back to again and again.
Whether it’s for a busy weeknight dinner, meal prep for the week, or feeding a crowd without stress. It’s hearty, rich, and packed with flavor thanks to a blend of warm spices, tender vegetables, and creamy beans.
Best of all, everything comes together in one pot, which means less cleanup and more time to actually enjoy your food.
Why you’ll love this vegetarian chili recipe
This vegetarian chili is designed to be both easy and satisfying, with minimal prep and maximum flavor.
- One pot, low effort: Everything cooks in a single Dutch oven, making this ideal for weeknights and meal prep.
- Hearty and filling: The combination of black beans, kidney beans, and blended tomatoes gives it a thick, rich texture.
- Customizable: It’s delicious as-is, but you can easily adjust the spices or toppings to suit your taste.
Ingredients
- Olive oil
- Onion – diced
- Garlic – minced
- Carrot – diced
- Celery – diced
- Chili powder – use mild if you’re worried about spice
- Cumin
- Paprika
- Dried oregano
- Canned diced tomatoes
- Black beans – drained and rinsed
- Kidney beans – drained and rinsed
- Vegetable broth
How to make one pot veggie chili
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, carrot, and celery. Sauté for about 5 minutes, until softened and fragrant.
- Add the garlic and cook for about 30 seconds, just until aromatic.
- Stir in the chili powder, cumin, paprika, and dried oregano. Cook for 1 minute, stirring to coat the vegetables in the spices.
- Add the canned tomatoes, black beans, kidney beans, and vegetable broth. Stir well to combine.
- Bring the chili to a boil, then cover, reduce heat to low, and simmer for about 20 minutes, until the tomatoes are very soft and starting to break down.
- Use an immersion blender to partially blend the chili for a thicker, creamier texture. Alternatively, blend about 2 cups of the chili in a stand blender and stir it back into the pot.
- Taste and adjust seasoning if needed, then serve hot.
Tips from my kitchen
- Adjust the spice level: If you like it spicier, use a spicy chili powder or add a pinch of cayenne. For milder chili, use a mild chili powder.
- Texture is customizable: Blending is optional, but it makes the chili thicker and less like a soup. You can blend a little or a lot depending on your preference.
- Perfect toppings: Serve with sour cream (or vegan sour cream), fresh cilantro, a squeeze of lime juice, and tortilla chips on the side for dipping.
- Make it your own: This recipe is very forgiving—add corn, bell peppers, or zucchini if you want to bulk it up even more.
Conclusion
This easy one pot vegetarian chili is proof that comfort food doesn’t have to be complicated.
It’s warm, cozy, and full of deep, rich flavor from simple ingredients and pantry spices.
Whether you’re cooking for yourself, your family, or a group of friends, this is the kind of recipe that always feels like a good idea.
Serve it on a cold night, pack it up for lunches, or freeze a batch for future you—either way, this chili is about to become another favorite in your house!
One Pot Vegetarian Chili
January 28, 2026Equipment
- Dutch oven
- Immersion blender or stand blender
Ingredients
- 1 TBS olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 3 cloves garlic, minced
- 2 TBS chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 1 28 oz can diced tomatoes
- 2 15 oz cans black beans, drained and rinsed
- 1 15 oz can Kidney beans, drained and rinsed
- 2 cups vegetable broth
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.1 TBS olive oil
- Add the onion, carrot, celery, and salt. Sauté for about 5 minutes, until softened and fragrant.1 medium yellow onion, chopped, 2 medium carrots, peeled and chopped, 2 celery stalks, chopped, 1 tsp salt
- Add the garlic and cook for about 30 seconds, just until aromatic.3 cloves garlic, minced
- Stir in the chili powder, cumin, paprika, and dried oregano. Cook for 1 minute, stirring to coat the vegetables in the spices.2 TBS chili powder, 2 tsp cumin, 2 tsp paprika, 1 tsp dried oregano
- Add the canned tomatoes, black beans, kidney beans, and vegetable broth. Stir well to combine.1 28 oz can diced tomatoes, 2 15 oz cans black beans, drained and rinsed, 1 15 oz can Kidney beans, drained and rinsed, 2 cups vegetable broth
- Bring the chili to a boil, then cover, reduce the heat to low, and simmer for about 20 minutes, until the tomatoes are very soft and starting to break down.
- Remove from the heat. Use an immersion blender to partially blend the chili for a thicker, creamier texture. Alternatively, blend about 2 cups of the chili in a stand blender and stir it back into the pot.
- Taste and add more salt if needed.
- Enjoy topped with sour cream, cilantro,a dn a squeeze of lime with tortilla chips on the side.
