Canned Bean Vegetarian Chili Recipe for Easy Weeknight Meals

There’s nothing quite like a warm, hearty bowl of chili to comfort and nourish you on a chilly day. If you’re looking for a delicious, easy-to-make vegetarian option that doesn’t skimp on flavor, this canned bean vegetarian chili recipe is your new go-to.

Packed with protein-rich beans, vibrant vegetables, and a medley of spices, it’s a satisfying meal that comes together quickly thanks to the convenience of canned ingredients. Whether you’re a seasoned vegetarian or just wanting to add more plant-based meals to your week, this chili is versatile, budget-friendly, and perfect for busy weeknights or meal prepping.

Plus, it’s wonderful served with a side of cornbread or topped with your favorite chili fixings!

In this recipe, canned beans take center stage, providing a rich, creamy texture and a boost of protein without the long soak or cook times of dried beans. Combined with fresh veggies and a smoky, spicy tomato base, you’ll have a flavorful chili that’s ready in under 40 minutes.

Dive in and discover why this chili is a staple in vegetarian kitchens everywhere!

Why You’ll Love This Recipe

Quick and Easy: Using canned beans and pantry staples means you can have a wholesome chili on the table fast. No need to soak or cook beans from scratch.

Hearty and Nutritious: Loaded with three types of beans, fresh vegetables, and warming spices, it’s a balanced meal rich in fiber and protein.

Customizable: Whether you like it mild or spicy, chunky or smooth, this recipe can be tweaked to suit your taste preferences or whatever you have in your pantry.

Perfect for Meal Prep: This chili tastes even better the next day, making it ideal for leftovers or freezing in portions for busy days ahead.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 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) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (8 oz) tomato sauce
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• Optional toppings: sour cream or Greek yogurt, shredded cheese, chopped cilantro, sliced jalapeños, avocado slices

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board
• Chef’s knife
• Measuring spoons
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and diced bell peppers, cooking for another 3-4 minutes until the peppers begin to soften.
4. Add the tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
5. Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir to combine everything evenly.
6. Add the drained and rinsed black beans, kidney beans, and pinto beans. Gently stir to incorporate all the beans into the chili base.
7. Season the chili with chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper. Stir well.
8. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook gently for 20-25 minutes, stirring occasionally to prevent sticking.
9. Adjust seasoning to taste once the chili has thickened and the flavors have melded together.
10. Serve hot with your choice of toppings such as sour cream, shredded cheese, fresh cilantro, or avocado slices.

Tips & Variations

“For an even deeper flavor, try roasting your bell peppers before adding them to the chili.”

Make it smoky: Add a chipotle pepper in adobo sauce or a splash of liquid smoke to give your chili a smoky kick.

More veggies: Feel free to toss in corn, zucchini, or carrots for extra texture and nutrition.

Spice level: Adjust the cayenne pepper or add fresh jalapeños to increase the heat, or omit them to keep it mild for kids.

Beans swap: Any canned beans you have on hand will work beautifully — chickpeas or cannellini beans make tasty alternatives.

Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs beautifully with a variety of sides and toppings to elevate your meal. Serve it with warm cornbread or tortilla chips for a satisfying crunch.

A dollop of sour cream or a sprinkle of shredded cheddar cheese adds creamy richness.

For a fresh contrast, top your bowl with chopped cilantro, sliced avocado, or pickled jalapeños. You can also spoon it over steamed rice or quinoa for a more filling dish.

Don’t forget a squeeze of fresh lime to brighten the flavors!

If you enjoy this chili, be sure to check out other comforting recipes like our Instant Pot Rabbit Recipe for a meat-based meal, or explore lighter fare with our Halibut Dip Recipe. For sweet treats after dinner, try the tangy and crisp Lemon Straws Recipe to round out your meal.

Conclusion

This canned bean vegetarian chili is a perfect blend of convenience and flavor, making it an essential recipe for anyone looking to enjoy a wholesome, meat-free meal without spending hours in the kitchen.

The combination of tender beans, aromatic spices, and fresh vegetables creates a comforting dish that’s satisfying and nutritious. Whether you’re warming up on a cold evening or prepping meals for the week, this chili delivers on taste and simplicity.

By using canned ingredients, you save precious time without compromising on quality, and the recipe’s flexibility means you can tailor it to your liking or whatever you have on hand. From novice cooks to seasoned chefs, this recipe is accessible and rewarding.

Enjoy it as a hearty main course or a delicious side, and don’t hesitate to experiment with your favorite additions. Happy cooking!

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