Best Vegetarian Chili Recipe

4.4 from 5 reviews

Makes 6 servings
Prep time: 15 min
Cook time: 30 min

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1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
1 yellow, orange, or red pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1-28 ounce can whole or diced tomatoes with juice
2-15 ounce cans black beans, rinsed
1-15 ounce can pinto beans, rinsed
1 cup vegetable broth or water


Heat olive oil in a large sauce pan over medium high heat. Add onion, pepper, celery, and carrots and saute for about 5 minutes until the onion is softened. Add garlic, chili powder, cumin, smoked paprika, and oregano and stir for one minute to toast the spices. Add tomatoes with juice, black beans, pinto beans, and vegetable broth. Simmer for 30 minutes and serve.

This recipe freezes well and remains edible in the refrigerator for 1 week.

Nutrition Facts

For one serving (about 1 ¼ cup) = 155 calories, 4.2 g fat, 0.5 g saturated fat, 23.2 g carbohydrates, 3.8 g sugar, 7.5 g protein, 7.6 g fiber, 478 mg sodium, 1 Blue, 1 Green, 1 Purple SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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