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A bowl of chili vegetal topped with avocado, cilantro, and lime on a wooden table.

Chili Vegetal

A cozy, one-pot plant-based chili that’s rich in flavor, packed with veggies and beans, and perfect for meal prep or a hearty weeknight dinner. This easy vegan recipe is ready in under an hour and loved by both meat-eaters and vegetarians alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Soup/Stew
Cuisine: American, Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil Or use broth for oil-free version
  • 1 Onion Diced
  • 2 Carrots Diced
  • 1 Bell pepper Any color chopped
  • 2 cloves Garlic Minced
  • 1 tbsp Chili powder Adjust to taste
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika Optional
  • 1/2 tsp Oregano
  • to taste Salt & pepper
  • 2 tbsp Tomato paste
  • 1 can Crushed tomatoes 14 oz or diced, fire-roasted if possible
  • 2 cans Beans Drained and rinsed black, pinto, or kidney
  • 1 cup Corn Frozen or canned optional
  • 2 cups Vegetable broth Add more as needed
  • 1 Zucchini Chopped optional
  • 1 tbsp Lime juice For finishing

Equipment

  • 1 Large pot/Dutch oven For cooking everything in one pot
  • 1 Cutting Board For prepping vegetables
  • 1 Chef’s knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and bell pepper. Cook for 5–7 minutes, until veggies begin to soften.
  2. Stir in the garlic and sauté for 1 minute, just until fragrant.
  3. Add chili powder, cumin, smoked paprika, and oregano. Stir and cook for 30 seconds to toast the spices.
  4. Mix in tomato paste and stir for another minute. Then pour in the crushed tomatoes and let simmer for 2–3 minutes.
  5. Add the beans, corn, zucchini (if using), and broth. Stir to combine.
  6. Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes, stirring occasionally.
  7. Finish with a splash of lime juice, adjust seasoning to taste, and remove from heat. Let sit for 5 minutes before serving.

Notes

  • Make it spicier by adding cayenne, jalapeños, or hot sauce.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • For a smoother texture, blend a small portion of the chili and mix it back in.