Easy Vegetable Chili Recipe for a Quick Healthy Meal

When the weather cools down and you’re craving something hearty, warm, and packed with flavor, nothing hits the spot quite like a steaming bowl of chili. But what if you want to keep things light, nutritious, and plant-based?

Enter our easy vegetable chili recipe — a delicious, comforting dish that’s loaded with fresh veggies, beans, and just the right amount of spice. It’s perfect for weeknight dinners, meal prep, or even a cozy weekend treat.

Plus, it’s incredibly simple to make, requiring just one pot and everyday ingredients that you probably already have in your pantry.

This chili is not only vegan and gluten-free but also endlessly adaptable. Whether you’re a seasoned home cook or a kitchen newbie, you’ll find this recipe approachable and satisfying.

With its rich tomato base, smoky spices, and colorful mix of vegetables, it’s a bowl full of goodness that even meat-lovers will adore. Ready to warm up your kitchen and your soul?

Let’s dive in!

Why You’ll Love This Recipe

This vegetable chili is a true crowd-pleaser for several reasons. First, it’s nutrient-dense, packed with fiber-rich beans and an array of fresh vegetables, making it a great choice for a wholesome meal.

It’s also budget-friendly — no expensive cuts of meat or specialty items needed.

The recipe is incredibly flexible. You can swap in whatever vegetables you have on hand or adjust the spice level to suit your taste.

It’s also a fantastic make-ahead meal: the flavors deepen beautifully overnight, and leftovers freeze well for busy days.

Finally, it’s a perfect gateway dish for those exploring plant-based eating, offering a hearty, satisfying taste experience without any compromise on flavor or texture. If you love other vegan recipes, be sure to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for complementary dishes.

Ingredients

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Colander (for rinsing beans)
• Ladle for serving

Instructions

1. Heat olive oil in your large pot over medium heat until shimmering.
2. Add the diced onion, carrot, and bell pepper. Sauté for about 5-7 minutes until softened and fragrant.
3. Stir in the minced garlic and jalapeño (if using). Cook for another minute, stirring frequently to avoid burning.
4. Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables with spices, cooking for about 1-2 minutes to release their aroma.
5. Pour in the canned diced tomatoes with their juices, tomato paste, and vegetable broth. Stir to combine all ingredients.
6. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 15 minutes, stirring occasionally.
7. Add the diced zucchini, black beans, and corn kernels. Stir well and continue to simmer uncovered for another 10-15 minutes until the vegetables are tender and the chili has thickened.
8. Season with salt and black pepper to taste. Adjust the seasoning or spice level as desired.
9. Remove from heat and let the chili sit for a few minutes before serving to allow flavors to meld.
10. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Tips & Variations

“For a smoky depth, consider adding a chipotle pepper in adobo sauce during step 4. You can also swap in sweet potatoes or butternut squash for a seasonal twist.”

If you prefer a thicker chili, mash some of the beans against the side of the pot before simmering in step 7. For extra protein, toss in some cooked quinoa or lentils.

Feel free to experiment with different beans or veggies like mushrooms, kale, or spinach.

This recipe is fantastic for meal prepping — it reheats beautifully and tastes even better the next day. To keep things fresh, add a dollop of vegan sour cream or a sprinkle of nutritional yeast when serving.

For a fun twist, try pairing this chili with our Veggie Quesadilla Recipe Indian Style Easy & Delicious or serve alongside warm homemade tortillas from our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.

Nutrition Facts

Serving Suggestions

This vegetable chili is versatile when it comes to serving. For a classic approach, ladle the chili into bowls and top with avocado slices, fresh cilantro, and a squeeze of lime.

Add a side of warm cornbread or crusty bread to soak up every delicious drop.

For a Tex-Mex twist, serve chili over rice or quinoa, then top with diced red onions, jalapeños, and vegan cheese. It also makes a hearty filling for baked potatoes or stuffed bell peppers.

Looking for a lighter option? Serve it over a bed of fresh greens for a chili salad bowl.

Pair this with our Vegan Slow Cooker Recipe for Easy, Delicious Meals for a complete plant-based feast.

Conclusion

Our easy vegetable chili recipe is a must-have in any plant-based cooking repertoire. It’s a warm, satisfying dish that brings together the best of fresh vegetables, wholesome beans, and fragrant spices in one pot.

Whether you’re cooking for yourself, your family, or a gathering of friends, this chili is sure to impress with its rich flavor and nourishing qualities.

Not only does it provide a comforting meal on chilly days, but it also embodies the spirit of simple, healthy cooking that doesn’t sacrifice taste. The adaptability of this recipe means you can make it your own with whatever ingredients you have on hand, making it perfect for busy weeknights or batch cooking.

If you enjoyed this recipe, explore more of our flavorful plant-based creations like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a culinary adventure. Happy cooking and enjoy your delicious vegetable chili!

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