Easy Vegetarian Chili

Easy Vegetarian Chili

4 Reviews
From: EatingWell Magazine, January/February 2017

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 2 (15 ounce) cans low-sodium black beans, rinsed
  • 1 (14 ounce) can diced tomatoes
  • ¼ cup water
  • ½ cup shredded cheese, such as Cheddar or pepper Jack


  • Prep

  • Ready In

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
  2. Serve the chili sprinkled with cheese.
  • To make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 311 calories; 11 g fat(3 g sat); 14 g fiber; 39 g carbohydrates; 16 g protein; 28 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 2,344 IU vitamin A; 40 mg vitamin C; 266 mg calcium; 5 mg iron; 434 mg sodium; 801 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (47% dv), Iron (28% dv), Calcium (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ vegetable, 1½ lean meat, ½ high-fat meat, ½ fat

Reviews 4

January 17, 2018
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By: Tia Alexandria
Whoever said this chili had too much chili powder obviously had bland taste and they have way to sensitive taste buds in food this chili is my go to chili recipie only change I made was adding some mushrooms to because I love mushrooms either than that's delicious chili
October 20, 2017
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By: Elsbeth Johnson
That amount of chili powder has GOT to be a mistake. I followed the recipe exactly, and even my dad (who loves spice) couldn’t eat it because the chili powder was so overwhelming. It was also too thin in consistency. Next time I make chili I’ll probably substitute chili powder for adobo chili’s for a richer flavor and not add in as much liquid, or let it simmer for a lot longer. If you are thinking about making this, start out with only a little chili powder and add more as you taste it.
February 23, 2017
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By: Trevor Sowers
Easy and delicious. I added spinach in place of peppers
January 13, 2017
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By: Lisa Valente
I love that this recipe uses ingredients I almost always have on hand and comes together in 30 minutes. It's a perfect weeknight chili (sometimes my husband makes seasoned ground meat on the side for his bowl).
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