One-Pot Vegetarian Chili Recipe


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained and rinsed
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • For serving: Shredded cheddar cheese, sour cream, chopped fresh cilantro


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper and cook for 1 minute.
  3. Add the diced tomatoes (including their juices), vegetable broth, black beans, kidney beans, corn, and tomato paste. Stir to combine.
  4. Bring the chili to a simmer and cook for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
  5. Taste the chili and season with salt and pepper, if necessary.
  6. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.

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