One Pot Vegetarian Chili
January 28, 2026This easy one pot vegetarian chili is the kind of recipe you’ll come back to again and again.
Equipment
- 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.