Canned Vegetarian Chili Recipe Easy and Delicious Ideas

When you want a hearty, comforting meal that comes together quickly, canned vegetarian chili is an absolute lifesaver. Perfect for busy weeknights or when you crave something warm without a lot of prep, this recipe uses pantry staples and canned goods to deliver a rich, flavorful chili that’s both satisfying and nutritious.

Vegetarian chili is a fantastic option for those looking to cut down on meat or simply enjoy a plant-based meal bursting with bold spices and wholesome ingredients.

This recipe is incredibly versatile and easy to customize, making it perfect for novice cooks and seasoned chefs alike. Whether you’re a vegetarian veteran or just want to try something new, this chili will fill your kitchen with inviting aromas and your stomach with delicious warmth in no time.

Why You’ll Love This Recipe

This canned vegetarian chili recipe is a weeknight hero for several reasons. First, it’s quick and simple to prepare, using canned beans and vegetables that cut down on cooking time without sacrificing flavor.

The blend of spices brings a smoky depth that will satisfy chili lovers of all kinds.

It’s also budget-friendly and pantry-friendly, relying on ingredients you likely already have on hand. Plus, it’s nutrient-dense, packed with fiber, protein, and vitamins from the beans, tomatoes, and vegetables.

Lastly, this chili is easily adaptable—whether you want it spicier, milder, or loaded with extra veggies, you can tweak it to your taste. It also reheats beautifully, making it ideal for meal prep or leftovers.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cans (14.5 oz each) diced tomatoes, with juice
• 1 can (8 oz) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional for heat)
• 1 cup vegetable broth
• Fresh cilantro for garnish (optional)
• Shredded cheese or sour cream for topping (optional)

Equipment

• Large saucepan or pot
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Knife and cutting board
• Colander or strainer

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
2. Add the minced garlic and diced green bell pepper. Cook for another 2-3 minutes, stirring frequently to prevent burning.
3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Let the spices toast for about 1 minute to release their aroma.
4. Add the canned black beans, kidney beans, corn, diced tomatoes (with juice), and tomato sauce to the pot. Stir everything together until well combined.
5. Pour in the vegetable broth and stir again. Bring the chili to a boil, then reduce heat to low and let it simmer, uncovered, for 20-25 minutes. Stir occasionally to prevent sticking.
6. Taste and adjust seasoning if needed, adding more salt, spice, or broth for your desired consistency.
7. Remove from heat and let it sit for a few minutes before serving to allow the flavors to meld.
8. Serve hot, garnished with fresh cilantro and your choice of shredded cheese or sour cream, if desired.

Tips & Variations

“For an extra smoky flavor, add a dash of chipotle powder or a splash of liquid smoke.”

• Make it vegan: Skip the cheese and sour cream or use plant-based alternatives.
• Add more veggies: Try adding diced zucchini, carrots, or mushrooms for extra nutrition and texture.
• Spice level: Adjust the cayenne or add fresh jalapeños to increase heat, or omit for a milder chili.
• Use different beans: Pinto beans or cannellini beans work great too.
• Thicken the chili: Mash some of the beans against the side of the pot and stir to create a thicker texture.
• Meal prep friendly: This chili freezes well, so make a big batch and store leftovers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings to suit your mood and occasion. Serve it over a bed of steamed rice or with warm cornbread for a filling meal.

For a lighter option, spoon it over a crisp green salad or alongside baked tortilla chips for dipping.

Top your chili with shredded cheese, a dollop of sour cream, or some sliced avocado for creamy texture. Fresh cilantro, diced onions, or jalapeño slices add a fresh, zesty bite.

You can also serve it with warm flour tortillas or pita bread to soak up every last bit.

For more delicious recipes that complement this chili, check out our Low Fodmap Appetizer Recipes to start your meal, or finish sweet with our delightful Lemon Straws Recipe. If you love hearty meals, be sure to explore our Grass Fed Beef Chuck Roast Recipe for inspiration.

Conclusion

Our canned vegetarian chili recipe is a perfect blend of convenience, nutrition, and flavor. It proves that you don’t need hours in the kitchen or fresh-from-scratch ingredients to make a delicious, wholesome meal.

Whether you’re feeding a family, meal prepping for the week, or simply craving a cozy bowl of chili, this recipe has your back.

The balance of spices, beans, and vegetables makes every spoonful satisfying and nourishing. Plus, the versatility means you can tailor it to your taste preferences and dietary needs easily.

We hope this recipe becomes a staple in your kitchen, just as it has in ours. Happy cooking!

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