Recipe

Weeknight Veggie Chili

Thick, smoky, bean-packed chili with tender veggies and a bright lime finish, made in one pot.

By Matt Campbell

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4.8

A steaming bowl of veggie chili topped with diced avocado, cilantro, and a lime wedge on a rustic wooden table with a spoon beside it

Veggie chili is one of my favorite kitchen magic tricks: you start with a bunch of ordinary pantry stuff, and under an hour later you have something that tastes like it’s been cozying up on the stove all day. This version is thick, smoky, and just spicy enough to keep things interesting, with loads of beans and vegetables that actually hold their own.

It’s also forgiving. If your bell pepper drawer is looking sad, or you only have one kind of bean, or you want to sneak in extra veggies for the people you live with, this chili is ready for your chaos.

Canned beans, canned tomatoes, spices, onion, garlic, bell peppers, and a zucchini arranged on a bright kitchen counter in natural light

Why It Works

Big flavor fast: blooming the spices in oil and tomato paste builds that slow-simmered taste without the wait.
Thick and hearty: a quick bean mash plus a short simmer gives you spoon-coating chili, not soup.
Flexible by design: swap beans, add corn, use sweet potato, or toss in leftover roasted vegetables.
Leftovers are elite: it tastes even better the next day and freezes like a dream.

Pairs Well With

Storage Tips

Refrigerate: Let the chili cool slightly, then refrigerate in an airtight container within 2 hours (within 1 hour if it’s very hot in your kitchen). It keeps well for up to 4 days.

Freeze: Portion into freezer containers or zip-top bags (lay flat for easy stacking) for up to 3 months.

Reheat: Warm on the stove over medium-low, stirring occasionally. Add a splash of water or broth if it thickens too much. Microwave works too, just stir halfway through so the heat spreads evenly.

Bonus tip: If you plan to freeze it, hold the lime and fresh toppings for serving day. They stay brighter that way.

Common Questions

How do I make veggie chili thicker?

Mash some of the beans. I do it right in the pot with a potato masher after everything is simmered and tender. You can also simmer uncovered a little longer, or stir in 1 to 2 tablespoons of cornmeal and let it cook for 5 minutes.

Can I make it in a slow cooker?

Yes. Sauté the onion, peppers, and spices first (it matters), then add everything to the slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours. Dice the carrots fairly small so they get fully tender by the end. Mash a few beans at the end and finish with lime.

Is this chili spicy?

It’s medium-mild as written, but chili powder blends vary a lot. For less heat, skip the cayenne. If you’re unsure, start with half the cayenne and add more at the end. For more, add chipotle in adobo or diced jalapeño with the peppers.

What beans work best?

Black beans and kidney beans are classic, but pinto, cannellini, or chickpeas also work. Use what you have, just aim for about 3 standard 15-ounce cans total.

Can I add meat for picky eaters?

Absolutely. Brown 1 pound of ground turkey or beef first, then remove it and proceed with the veggies. Add the meat back in when you add the beans and tomatoes.

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 (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or sturdy spatula
Can opener
Measuring spoons
Potato masher (optional, for thickening)

I started making veggie chili when I realized I wanted the comfort of a big bowl of something warm, but I did not want a sink full of dishes or a grocery list that looked like a novel. Now it’s my weeknight reset meal. I throw on music, chop whatever vegetables I have, and let the pot do the heavy lifting. The best part is the little moment at the end: a squeeze of lime that makes the whole thing taste louder, like it just woke up.

Weeknight 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
1 medium zucchini, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, start with less if you’re sensitive)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes (fire-roasted if you have them)
2 cups vegetable broth (or water)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup frozen corn (or 1 cup canned corn, drained)
1 tablespoon maple syrup or brown sugar (optional, balances acidity)
1 to 2 tablespoons apple cider vinegar (or red wine vinegar)
1 lime, cut into wedges (for serving)

Ingredient notes: If you use low-sodium broth or no-salt-added tomatoes, you’ll likely want a little extra salt at the end. If your broth and tomatoes are already salted, taste before adding more.

Optional toppings: diced avocado, shredded cheese, sour cream or Greek yogurt, sliced jalapeños, chopped cilantro, crushed tortilla chips.

A cutting board with neatly diced onions, bell peppers, carrots, and zucchini ready for a veggie chili prep

Instructions

Sauté the veggies. Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and carrots. Cook 6 to 8 minutes, stirring occasionally, until the onion is translucent and the edges are lightly golden.
Add zucchini and garlic. Stir in zucchini and cook 1 to 2 minutes, until it’s just starting to soften. Add garlic and cook 30 seconds, just until fragrant.
Bloom the flavor. Add tomato paste, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir constantly for 1 minute. You want the spices to smell toasty and alive.
Build the chili base. Pour in crushed tomatoes, diced tomatoes, and vegetable broth. Scrape the bottom of the pot to lift up all the good stuff.
Add beans and simmer. Stir in black beans, kidney beans, pinto beans, and corn. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 20 to 25 minutes, stirring occasionally, until thickened and the carrots are tender. (I literally taste a carrot. It’s the easiest doneness test.)
Thicken (my favorite part). Use a potato masher to mash about 1 to 2 cups of chili right in the pot. Stir well. This makes it thick and scoopable without adding extra thickeners.
Finish and balance. Stir in maple syrup (if using) and 1 tablespoon vinegar. Taste, then add more salt, vinegar, or a pinch more chili powder if you want it bolder. Turn off the heat and let it sit 5 minutes.
Serve. Ladle into bowls and hit it with a generous squeeze of lime. Top with avocado, cheese, sour cream, cilantro, or crushed tortilla chips.