Cheap and Easy Vegetarian Chili Recipe for Quick Meals

When the weather turns chilly or you simply crave a hearty, comforting meal that won’t break the bank, this cheap and easy vegetarian chili recipe is your new best friend. Packed with wholesome ingredients like beans, tomatoes, and vibrant spices, it’s a nutritious and satisfying dish that’s perfect for weeknight dinners or meal prep.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this chili offers a delicious, filling option that’s both budget-friendly and simple to make. No fancy ingredients or complicated steps—just a warm bowl of goodness that will have everyone asking for seconds.

Plus, it’s incredibly versatile! You can customize it with whatever veggies or beans you have on hand, making it a fantastic recipe to reduce food waste while still enjoying a flavorful meal.

Ready to learn how to whip up this easy vegetarian chili? Let’s dive in!

Why You’ll Love This Recipe

This vegetarian chili recipe is a winner for so many reasons. First, it’s budget-friendly—using pantry staples like canned beans and tomatoes, it keeps costs low without sacrificing taste.

It’s also incredibly easy to prepare, with minimal chopping and simple cooking steps, making it perfect for busy weeknights.

The flavor profile is rich and warming, thanks to a blend of chili powder, cumin, and smoked paprika, which gives it that classic chili kick without any meat. Plus, it’s high in protein and fiber, making it a healthy choice that keeps you full and energized.

Lastly, it’s versatile—you can add your favorite veggies or swap beans based on what you have available.

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) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Equipment

• Large pot or Dutch oven
• Wooden spoon or silicone spatula
• Cutting board
• Sharp knife
• Measuring spoons
• Can opener

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and cook for about 5 minutes until softened and translucent.
2. Add the garlic and bell pepper to the pot. Stir and cook for another 3-4 minutes until the peppers begin to soften.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and release their aroma.
4. Add the tomato paste and stir well to coat the vegetables and spices. This step deepens the chili’s flavor.
5. Pour in the diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together, scraping any browned bits off the bottom of the pot.
6. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The chili should thicken and flavors meld beautifully.
7. Season with salt and pepper to taste. Adjust spices if needed—add a bit more chili powder or cayenne for extra heat.
8. Serve hot with your choice of optional toppings like shredded cheese, sour cream, cilantro, or diced avocado.

Tips & Variations

“Don’t be afraid to customize this chili! Swap bell peppers for zucchini or corn, or add a diced carrot for extra sweetness.

Using canned beans keeps it budget-friendly, but you can use dried beans too—just soak and cook them beforehand.”

For a smoky touch, try adding a chipotle pepper in adobo sauce or a splash of liquid smoke. You can also make this recipe in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.

Want to boost the protein? Add cooked lentils or textured vegetable protein (TVP).

For a creamier texture, stir in a spoonful of peanut butter or a splash of coconut milk near the end of cooking.

Nutrition Facts

Serving Suggestions

This vegetarian chili shines on its own, but you can elevate your meal with a few simple sides. Serve it over steamed rice or with a slice of warm crusty bread to soak up the delicious sauce.

For a lighter option, top with fresh greens like arugula or spinach. It also pairs wonderfully with cornbread or tortilla chips for a fun Tex-Mex twist.

Looking for more vegetarian inspiration? Check out our Lemon Ricotta Pasta With Arugula Recipe or try the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This cheap and easy vegetarian chili recipe proves that delicious, nutritious meals don’t have to be expensive or complicated. With a handful of simple ingredients and straightforward steps, you can create a flavorful chili that warms your soul and stretches your budget.

Perfect for meal prep or a cozy family dinner, this dish is flexible enough to adapt to your pantry and preferences. Once you try it, you’ll likely find it becoming a staple in your recipe rotation.

Plus, it’s a great way to enjoy a meatless meal that’s packed with protein and fiber. Give it a try, and don’t forget to explore other easy recipes like our Instant Pot Rabbit Recipe or the delightful Lemon Straws Recipe for dessert after your chili feast!

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