Easy Homemade Vegetarian Chili Recipe with Beans
There’s nothing like a hearty bowl of chili to warm you up on a cold day, and this Easy Homemade Vegetarian Chili Recipe with Beans is perfect for just that. It can be made in 20 minutes, requires only a handful of pantry staples, and is easily substitutable to be vegan! This dish is also great as a Super Bowl snack or meal. Tag me in any of your chili photos, and I will share them on my social media channels!
Why I Love This Easy Vegetarian Chili Recipe
I get to control the ingredients! I go for organic, high-quality ingredients. I love organic, pasture-raised chicken. It tastes better and it doesn’t have the hormones in it.
I like the coconut strips because they are gluten-free, not deep-fried in a high-inflammatory oil. I use avocado oil because it has a high smoke point.
The crispy rice noodles are not deep fried in a highly inflammatory oil, just air fried with avocado oil.
The dressing is made with real, high-quality ingredients. Olive oil is the base, which is an amazing healthy fat!
Chili has always been a go-to comfort food for me. What I love about this recipe is its convenience—it can be made in just 20 minutes and requires only a handful of pantry staples. Plus, it’s incredibly flexible.
Whether you're experienced in the kitchen or just starting out, this straightforward recipe uses simple ingredients you likely already have at home. And if you're looking for a vegan option, it’s easily adaptable. The chili is packed with hearty beans, rich flavors, and just the right amount of heat, making it a satisfying and versatile choice for any meal.
Perfect Game Day Recipe: This vegetarian chili is not only perfect for a cozy night in but also an excellent choice for game day. It’s easy to prepare, making it a great option for feeding a crowd. Whether you’re hosting a Super Bowl party or a casual get-together, this chili is sure to be a hit with your guests.
5 Other Game Day Recipes to Try
Looking for more crowd-pleasing recipes for your next game day gathering? Check out these tasty options:
Jazz's Recommended Products
Glass Bowls Set: Perfect for prepping and serving your ingredients.
Our Place Perfect Pot: Versatile and ideal for making this chili.
How to Make This Vegetarian Chili
Ingredients
2 cups of vegetable broth (substitute chicken broth)
1 can of kidney beans
1 can of black beans
1 can of garbanzo beans
1 jar of salsa
1 cup of dry pasta noodles (try chickpea, brown rice, or quinoa noodles)
1 cup of Mexican cheese (substitute vegan cheese)
1 red onion, chopped
1 teaspoon garlic, minced
2 limes, juiced
1 teaspoon avocado oil (substitute olive oil or coconut oil)
Spices
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pink salt
1/2 teaspoon pepper
Instructions
Heat avocado oil on medium heat. Add chopped onion & garlic and sauté for 5-8 minutes until translucent.
Meanwhile, drain & rinse the beans.
Add the beans, salsa, vegetable broth, lime juice, and spices to the pot. Combine all of the ingredients without smashing the beans.
Once everything is combined, add the dry noodles and stir to ensure the noodles are immersed in the broth. Simmer on medium/low for about 15 min, stirring occasionally.
Remove from the heat, add in the cheese & stir to incorporate. Serve warm!
Store in an airtight container in the fridge for up to 3-4 days.
How to Serve This Super Quick Vegetarian Chili
This super quick vegetarian chili can be served multiple ways:
On its own with a little sour cream and guacamole on top.
As a dip with tortilla chips.
On a bed of rice for a more filling meal.
Feel free to add your favorite toppings like fresh cilantro, diced tomatoes, or even a splash of hot sauce.
Jazz's Tips and Tricks for the Best Chili
Slow Cooker Method: If you prefer, you can make this chili in a slow cooker. Sauté the onions and garlic first, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Instant Pot Method: For an even quicker version, use an Instant Pot. Sauté the onions and garlic using the sauté function, then add all remaining ingredients. Cook on high pressure for 5 minutes, then allow for a natural release.
Meal Prep: This chili stores well in an airtight container in the fridge for up to 3-4 days. It’s perfect for meal prep, and the flavors only get better the next day.
Vegan Version: Substitute the Mexican cheese with your favorite vegan cheese to make this a vegan chili recipe.
FAQ
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This recipe uses kidney beans, black beans, and garbanzo beans, but you can experiment with different beans like pinto beans, white beans, or even sweet corn for added texture and flavor.
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Absolutely! Diced red bell peppers, yellow peppers, or even sweet potatoes make great additions. They add color and additional nutrients to the chili.
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The heat level can be adjusted to your liking. Add a pinch of cayenne pepper, adobo sauce, or chipotle peppers if you prefer a spicier chili. Conversely, you can omit these for a milder version.
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Yes, a Dutch oven works perfectly for this recipe. It’s great for evenly distributing heat and can go from stovetop to oven if needed.
Vegetarian Chili Recipe with Beans
Ingredients
- 2 cups of vegetable broth (substitute chicken broth)
- 1 can of kidney beans
- 1 can of black beans
- 1 can of garbanzo beans
- 1 jar of salsa
- 1 cup of dry pasta noodles (try chickpea, brown rice or quinoa noodles)
- 1 cup of Mexican cheese (substitute vegan cheese)
- 1 red onion, chopped
- 1 teaspoon garlic, minced
- 2 limes, juiced
- 1 teaspoon avocado oil (substitute coconut oil)
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pink salt
- 1/2 teaspoon pepper
Instructions
- Heat avocado oil on medium heat. Add chopped onion & garlic and sauté for 5-8 minutes until translucent.
- Meanwhile, drain & rinse the beans.
- Add the beans, salsa, vegetable broth, lime juice, and spices to the pot. Combine all of the ingredients without smashing the beans.
- Once everything is combined, add the dry noodles and stir to ensure the noodles are immersed in the broth. Simmer on medium/low for about 15 min, stirring occasionally.
- Remove from the heat, add in the cheese & stir to incorporate. Serve warm!
- Store in an airtight container in the fridge for up to 3-4 days.
