Recipe

Veggie Chili

A hearty one-pot chili loaded with vegetables and beans, simmered until thick and cozy with just the right kick.

By Matt Campbell

•

4.8

A warm bowl of veggie chili topped with avocado, cilantro, and a dollop of sour cream on a wooden table with a spoon nearby, cozy kitchen lighting

Veggie chili is my kind of dinner. It is low drama, high reward, and it makes the house smell like you have your life together even if you are cooking in sweatpants. This version is thick, hearty, and packed with beans and vegetables, plus a little secret weapon: a splash of lime at the end to wake everything up.

It is weeknight-friendly, meal-prep gold, and a very believable way to use up whatever is hanging out in the produce drawer. Grab a pot, grab a spoon, and taste as you go. That is the whole vibe.

All veggie chili ingredients arranged on a kitchen counter, including canned beans, tomatoes, onions, bell peppers, zucchini, spices, and broth, bright natural light

Why It Works

Thick and hearty: A mix of beans plus a quick mash at the end gives you that spoon-coating, cozy chili texture.
Big flavor without fancy stuff: Pantry spices, tomato paste, and a short simmer build depth fast.
Flexible: Use the vegetables you have, adjust the heat, and choose your favorite toppings.
Leftovers are even better: The flavors deepen overnight, making this perfect for meal prep.

Pairs Well With

Storage Tips

Yield and serving size: Makes about 9 cups total, or roughly 1 1/2 cups per serving (serves 6 generously).

Refrigerator: Cool completely, then store in an airtight container for about 4 to 5 days.

Freezer: Freeze in individual portions for up to 3 months for best quality. Leave a little space at the top of each container for expansion.

Make-ahead note: This gets even better overnight, so if you can make it a day early, future you is going to feel very supported.

Reheat: Warm on the stovetop over medium-low, adding a splash of broth or water if it has thickened. Microwave works great too, stir halfway through.

Meal prep containers filled with veggie chili on a kitchen counter with lids nearby, ready for refrigeration

Common Questions

How do I make veggie chili thicker?

Two easy options: simmer it uncovered for the last 10 to 15 minutes, and mash some of the beans directly in the pot with a spoon or potato masher. You can also stir in 1 to 2 tablespoons cornmeal and simmer 5 minutes.

Can I make this in a slow cooker?

Yes. Sauté the onion, peppers, and garlic first for better flavor, then add everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Add lime and adjust seasoning at the end.

Is this spicy?

It lands in the mild-to-medium zone for most people, but it really depends on your chili powder blend. For mild, skip the cayenne and use mild chili powder. For spicier, add diced jalapeño with the onion or a pinch more cayenne.

What beans work best?

Black beans and kidney beans are classic. Pinto beans are great too. If you only have one type, just use three cans of that bean and call it a win.

Can I add meat or meat substitutes?

Absolutely. Brown 1 pound ground turkey or beef before the vegetables, or add 10 to 12 ounces plant-based crumbles during the last 10 minutes of simmering.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (at least 5 to 6 quarts)
Cutting board and chef’s knife
Wooden spoon
Can opener
Measuring spoons
Potato masher (optional, for thickening)

Veggie chili is my go-to when I want something that feels like a hug but still has some bright, punchy flavor. I started making it when I realized the best “recipe” is often just a plan: sauté aromatics, add spices, dump in pantry staples, and let it simmer until it tastes like it took way more effort than it did. Also, I love a dinner that gets better overnight. That is future-me cooking, and I respect it.

Veggie Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced small
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder (mild or regular, see note)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt, plus more to taste (start here if using salted broth or soy sauce)
1/2 teaspoon black pepper
1 medium zucchini, diced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 cups vegetable broth (or water)
1 tablespoon soy sauce (optional, for deeper savory flavor)
1 tablespoon maple syrup or brown sugar (optional, to balance acidity, use up to 1 tablespoon total)
1 lime, juiced (add at the end)

Topping Ideas

Sour cream or Greek yogurt
Shredded cheddar or pepper jack
Diced avocado
Chopped cilantro
Sliced jalapeño
Crushed tortilla chips or cornbread on the side

Diced onion, bell peppers, carrots, and celery piled on a cutting board next to a chef’s knife on a kitchen counter

Instructions

Sauté the base. Heat the olive oil in a large pot over medium heat. Add onion, bell peppers, carrots, and celery. Cook 7 to 9 minutes, stirring occasionally, until the veggies soften and the onion turns translucent.
Add garlic and toast the spices. Stir in the garlic and cook 30 seconds. Add tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook 1 minute, stirring, until fragrant and the tomato paste darkens slightly.
Build the chili. Add zucchini, crushed tomatoes, diced tomatoes, black beans, kidney beans, broth, soy sauce (if using), salt, and pepper. Stir well, scraping the bottom of the pot to lift any flavorful browned bits.
Quick note: Since broth, beans, and soy sauce can vary a lot in saltiness, you can start with the listed salt, then adjust after simmering. It is easier to add than to un-salt a pot of chili.
Simmer. Bring to a gentle boil, then reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring every so often, until the chili thickens and the vegetables are tender.
Thicken to your liking. Mash about 1 cup of the beans right in the pot with a spoon or potato masher. Simmer 3 to 5 minutes more. If it gets too thick, splash in a little extra broth.
Finish bright. Turn off the heat. Stir in lime juice. Taste and adjust salt, pepper, and heat. If the tomatoes taste a little sharp, add the maple syrup or brown sugar 1 teaspoon at a time until it tastes balanced (most people will not need more than 1 tablespoon total).
Serve. Ladle into bowls and go wild with toppings. My ideal situation is avocado + cilantro + crushed tortilla chips for crunch.

Practical Tips and Variations

Rinse your beans: It knocks down excess sodium and helps the chili taste cleaner and less “canned.”
Add more vegetables: Corn, mushrooms, sweet potato (small dice), or spinach (stir in at the end) all work.
Make it smoky: Add 1 chopped chipotle in adobo or 1 to 2 teaspoons adobo sauce for a deeper heat.
Make it extra hearty: Stir in 1 cup cooked quinoa, brown rice, or small pasta during the last 5 minutes.
Instant Pot option: Use Sauté for steps 1 and 2. Add everything else, then pressure cook on High for 8 minutes. Natural release 10 minutes, quick release the rest. If you like your vegetables softer, add 2 to 3 minutes. Mash a bit to thicken and finish with lime. Thickness can vary, so simmer on Sauté for a few minutes if you want it tighter.
Salt timing matters: Beans and tomatoes need enough salt to taste “alive.” If it seems flat, add salt before you add more chili powder.

A bowl of veggie chili on a dinner table with a spoon, napkin, and small bowls of toppings nearby in warm evening light

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes