Vegetarian Chili Recipe: Easy One-Pot Bean Chili
This Vegetarian Chili Recipe is one of those cozy, no-stress meals you make when you just want dinner to work. It is a true one-pot bean chili made with simple pantry staples and ready in under 30 minutes. There are no complicated steps, no fancy ingredients, and very little cleanup.
What makes this chili special is how easy it is. A jar of salsa brings all the flavor, and the pasta cooks right in the broth, making it extra filling and comforting. It is very much a dump-and-simmer kind of recipe, which makes it perfect for busy weeknights, beginner cooks, or those days when you just do not feel like trying that hard.
This easy vegetarian chili is naturally packed with fiber and plant-based protein, and it is super flexible too. Use whatever beans or pasta you have, make it vegan with dairy-free cheese, or keep things mild for kids. It is cozy, forgiving, and pretty hard to mess up, exactly the kind of recipe you will want to keep on repeat.
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Why I Love This Easy Vegetarian Chili Recipe
Pasta cooks directly in the broth, which thickens the chili naturally and makes it more filling without extra steps.
Salsa replaces multiple ingredients like canned tomatoes, peppers, onions, and spices, cutting down prep while still delivering bold flavor.
Beans add fiber and plant-based protein, making this chili satisfying enough to be a complete meal.
Lime juice added at the end balances the richness of the beans and cheese and keeps the chili from tasting heavy.
One-pot method means fewer dishes, faster cleanup, and a more beginner-friendly cooking process.
Easy to customize with different beans, pasta shapes, or dairy-free cheese without changing the cooking method.
How Many Does This Serve?
This recipe makes 4 generous servings, perfect for big bowls on a cozy night in.
You can easily stretch it to 5 or 6 servings by adding extra broth, more beans, or additional vegetables.
Ingredient Notes & Helpful Tips
Avocado oil works well here because it has a high smoke point, but olive oil or coconut oil both work just fine.
Red onion adds flavor, but if you want to keep this extremely beginner-friendly, you can skip chopping and use 1 teaspoon of onion powder instead.
Salsa is the flavor base, so use one you already like. A smoother salsa will give you a creamier chili, while chunky salsa adds more texture. Mild, medium, or hot all work.
Vegetable broth keeps this vegetarian, but chicken or bone broth can be used if that is what you have and you want extra protein.
Beans provide the bulk of the protein and fiber. Kidney and black beans are classic, but pinto beans, white beans, or even lentils can be swapped in easily.
Pasta cooks right in the pot, which saves time and dishes. Short pasta shapes work best. Chickpea or brown rice pasta are great gluten-free options.
Cheese melts best off the heat, so stir it in after cooking for a creamy texture without clumping. Vegan cheese works well if you want to keep it dairy-free.
Lime juice is important. It balances the richness of the beans and cheese and brightens the whole dish. Do not skip it if you can help it.
Nutrition Information (Estimated)
These values are approximate and will vary based on ingredients used.
Per Serving (4 servings)
Calories: ~495
Protein: ~24g
Carbohydrates: ~65g
Fat: ~14g
Fiber: ~12g
Per Serving (6 servings)
Calories: ~330
Protein: ~16g
Carbohydrates: ~43g
Fat: ~9g
Fiber: ~8g
How to Make This Vegetarian Chili Recipe
1. Sauté the onion
Heat the avocado oil in a large pot over medium heat. Add the chopped onion. Cook for 5 to 7 minutes until soft and translucent.
2. Add spices, base ingredients + beans
Add the spices and stir for 1 minute before adding in the salsa, broth, lime juice, and all the beans. Mix gently so you don’t smash the beans.
4. Add the pasta
Add the noodles straight into the pot. Stir so the pasta is fully covered in broth.
5. Simmer
Bring to a gentle simmer over medium-low. Cook for about 12 to 15 minutes, stirring occasionally, until the pasta is cooked.
6. Finish with cheese
Remove from heat. Stir in the cheese until melted and creamy. Taste and adjust salt or lime if needed.
7. Serve
Serve warm with fresh herbs on top! Optionally, serve with scallions, sour cream, cheese, parsley, cilantro or basil!
How to Serve This Vegetarian Chili Recipe
This vegetarian chili is hearty and filling on its own, but you can serve it a few different ways depending on what you are in the mood for.
Enjoy it as-is with sour cream, guacamole, or sliced avocado on top.
Serve with tortilla chips on the side for scooping.
Add fresh toppings like chopped cilantro, scallions, extra cheese, or a splash of hot sauce.
Easy Add-Ins & Variations
This vegetarian chili recipe is very flexible and works well as a pantry clean-out meal. Here are a few easy ways to switch things up:
Add vegetables like frozen corn, diced bell pepper, or leftover roasted veggies.
Stir in spinach at the end for extra greens.
Top with avocado or Greek yogurt for extra creaminess.
Add fresh herbs like cilantro, parsley, or green onions just before serving.
Make it heartier by adding extra beans or a splash of broth to stretch it to 5 or 6 servings.
If you want to add meat, stir in cooked chicken, turkey, or ground beef before simmering. The method stays the same.
Tips for the Best Vegetarian Chili
Stir every few minutes while simmering so the pasta does not stick to the bottom of the pot.
If the chili thickens too much, add a splash of broth or water to loosen it.
Use a large pot, since the beans and pasta expand as they cook.
For a vegan version, use dairy-free cheese or skip the cheese entirely.
Storage and Meal Prep
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
The pasta will absorb more liquid as it sits, so add a little broth when reheating.
For freezing, freeze the chili before adding the pasta for best texture. Freeze for up to 3 months.
5 Other Delicious Recipes to Try
Recommended Products for This Recipe
Glass Bowls Set: Perfect for prepping and serving your ingredients.
Our Place Perfect Pot: Versatile and ideal for making this chili.
FAQs
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Kidney beans and black beans work really well here and hold their shape as the chili simmers. You can also use pinto beans, white beans, or even lentils if that is what you have on hand. The recipe is very forgiving.
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Yes. You can use your favorite dairy-free or vegan shredded cheese, or skip the cheese entirely. The chili will still be flavorful and filling without it.
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That depends on the salsa you use. Mild salsa keeps it very kid-friendly, while medium or hot salsa adds more heat. You can also sprinkle in red pepper flakes if you want a little extra spice.
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Short pasta shapes work best since they cook evenly in the broth. Chickpea or brown rice pasta are great gluten-free options, but regular pasta works just as well.
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Yes. Use mild salsa, go easy on the lime juice, and let everyone add toppings to their own bowl. Kids usually love the pasta and cheesy texture.
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Yes. A Dutch oven works great for this recipe and helps distribute heat evenly on the stovetop.
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Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The pasta will absorb more liquid as it sits, so add a splash of broth or water when reheating.
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This recipe is best made on the stovetop since the pasta cooks directly in the broth. If you want to use a slow cooker, cook the chili base without the pasta first, then add cooked pasta at the end. Adding dry pasta to a slow cooker can cause it to become mushy.
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Definitely. In addition to kidney and black beans, you can add a third bean like pinto beans, white beans, or garbanzo beans. Just be sure to drain and rinse all the beans before adding them to the pot.
If you’re looking for the best vegetarian chili recipe that’s easy, cozy, and actually doable on a busy night, this one checks all the boxes. This veggie chili is a simple bean chili recipe made with basic pantry ingredients, cooked all in one pot, and finished with your favorite delicious toppings. It’s a great recipe for weeknights, meal prep, or even game day, and it’s the kind of comforting one-pot meal you’ll find yourself coming back to again and again.
Vegetarian Chili Recipe with Beans
Ingredients
- 2 cups of vegetable broth (substitute chicken broth)
- 1 can of kidney beans
- 1 can of black beans
- 1 can of garbanzo beans
- 1 jar of salsa
- 1 cup of dry pasta noodles (try chickpea, brown rice or quinoa noodles)
- 1 cup of Mexican cheese (substitute vegan cheese)
- 1 red onion, chopped
- 1 teaspoon garlic, minced
- 2 limes, juiced
- 1 teaspoon avocado oil (substitute coconut oil)
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pink salt
- 1/2 teaspoon pepper
Instructions
- Heat avocado oil on medium heat. Add chopped onion & garlic and sauté for 5-8 minutes until translucent.
- Meanwhile, drain & rinse the beans.
- Add the beans, salsa, vegetable broth, lime juice, and spices to the pot. Combine all of the ingredients without smashing the beans.
- Once everything is combined, add the dry noodles and stir to ensure the noodles are immersed in the broth. Simmer on medium/low for about 15 min, stirring occasionally.
- Remove from the heat, add in the cheese & stir to incorporate. Serve warm!
- Store in an airtight container in the fridge for up to 3-4 days.
