Description
This 20-Minute Vegetarian Chili Recipe is your go-to solution for a hearty, flavorful meal on those busy weeknights. With just 8 simple pantry staples, you can create a bowl of chili that packs a punch without spending hours in the kitchen. Featuring robust fire-roasted tomatoes and an array of beans, this recipe is not only quick but also versatile—perfect for cozy dinners or meal prep for the week. Customize it with your favorite toppings like avocado, dairy alternatives, or crunchy tortilla chips for extra texture and flavor. Enjoy a satisfying dish that’s perfect for the entire family!
Ingredients
Scale
- 2 Tbsp oil
- 1 medium yellow onion (chopped)
- 1 1.25 oz packet chili seasoning
- 2 14.5-oz cans fire roasted diced tomatoes (do not drain)
- 1 15 or 16-oz can black beans (do not drain)
- 1 15 or 16-oz can kidney beans (do not drain)
- 1 15 or 16-oz can pinto beans (do not drain)
- 1 15 or 16-oz can corn (do not drain)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Stir in chili seasoning and cook for another minute.
- Add all canned ingredients without draining to the pot. Cover and let simmer for 15 minutes.
- For a richer texture, blend one cup of the chili in a countertop blender and return it to the pot.
- Serve hot with your choice of toppings like avocado slices, shredded cheese alternatives, or crushed corn chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg