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5 from 1 vote

THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)

This good-for-you Vegetarian Chili with savory vegetables, pinto beans, and black beans is balanced with a mix of sweetness and spice that's hearty, healthy, and satisfies your hunger and fuels your day.
Course Soup
Cuisine American
Keyword vegetarian chili
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 267kcal

Ingredients

  • 1 tablespoon canola or avocado oil
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 carrot diced
  • 4 garlic cloves pressed, or minced
  • 1 jalapeño half minced and half chopped
  • 1 teaspoon kosher salt divided
  • 2 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 28 ounce canned fire-roasted tomatoes with juice
  • 1 cup water
  • 2 15 ounce cans pinto beans rinsed and drained
  • 1 15 ounce can black beans rinsed and drained
  • ⅓ cup chopped cilantro
  • juice of 1 lime
  • shredded cheddar cheese
  • sour cream
  • chopped green onion

Instructions

  • Heat the oil in a large, heavy-bottom saucepan or Dutch oven over medium. Add the onion, celery, bell peppers, carrot, garlic, the minced jalapeño, and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  • Add the chili powder, cumin, oregano, the rest of the kosher salt, and cayenne pepper, stir well so all of the vegetables are coated, and cook for 5 minutes, stirring often so the spices don't burn. Add the tomatoes with their juices, and 1 cup water, bring to a simmer and cook for 20 minutes until the broth reduces and thickens.
  • Add the rinsed and drained beans, corn, and chopped cilantro with the lime juice. Cook for 5-10 minutes for the beans to warm through and absorb the broth. Taste for seasoning and add more salt, if needed, and another pinch of cayenne pepper for more heat.
  • Serve topped with shredded cheddar cheese, sour cream, the rest of the jalapeño, chopped green onion, and more cilantro.

Notes

Storage Tips
 
 
    • Once cooled, transfer it to an airtight container and store it in the fridge for up to five days.
 
    • For longer storage, freeze individual servings in freezer-safe containers or bags.
 
  • To reheat, just pop it in a pot over medium heat, adding a splash of water or broth if it’s too thick.