Vegetarian Chili
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $12.50
- Nutrition
- 310 cal · 14g protein
- meatless
- one-pot
- budget
- freezer-friendly
- make-ahead
- comfort-food
🍳 1 pan · Picky-eater safe bet: corn · kept by 3 families
Vegetarian Chili is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $13 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- LadleDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can crushed tomatoes
- 1 count yellow onion
- 2 count bell peppers
- 3 cloves garlic
- 1 cup frozen corn
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tbsp olive oil
Steps
- Dice the onion and bell peppers and mince the garlic.
- Heat oil in a large pot over medium heat. Cook onion and peppers 6-7 minutes until soft, then stir in garlic, chili powder and cumin for 1 minute.
- Add the crushed tomatoes, all three cans of beans (drained and rinsed), and 1 cup water. Bring to a boil.
- Lower the heat and simmer uncovered 20 minutes, stirring now and then, until thick. Stir in the corn for the last 5 minutes.
- Season with salt and pepper. Serve with your family's favorite toppings (optional), like dairy-free shredded cheese, vegan sour cream, avocado, or tortilla chips.
- Leftovers keep 4 days in the fridge or freeze up to 3 months.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 38 g
- Fiber
- 10 g
- Sugar
- 6 g
- Fat
- 10 g
- Saturated fat
- 1 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop