Thick, hearty vegetarian chili recipe —made without complicated steps or fake meats. Our one pot vegan chili uses red lentils to create a satisfying, meaty texture, balanced flavor, and just enough spice for kids.
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✋🏼E aí, pessoal! Hey there, friends! Today, we’re sharing the ultimate comfort food, our vegetarian chili recipe. It's thick, comforting, and made in one pot. We use red lentils to build that meaty texture—no fake meat, no mush—canned beans for body, warm spices for flavor, and pantry ingredients to keep it simple. It’s mild enough for the kids but still tastes like a proper bowl of chili.
I love this one because it’s fast, reliable, and works for my mixed-diet family. No specialty products, no soaking, and it always turns out, no bland chili here!
The best part about this easy vegan chili recipe is that it makes great leftovers! Use any leftover red lentils to make our lemony red lentil stew next—it’s also one pot and just as easy.
😍Why You'll Love Our Vegetarian Chili
- Thick and hearty: Red lentils break down as they cook, giving the chili a solid texture without needing thickeners.
- Quick with Pantry Items: A one-pot vegan chili made with simple ingredients you probably already have.
- Budget-friendly: No meat, no specialty products — just everyday pantry staples.
- Kid-friendly seasoning: Rich flavor with warm spices but not too spicy. Easy to adjust.
🫘Ingredient Notes
Our vegetarian chili recipe uses pantry staples to keep things easy, with just enough spice and texture to make it feel hearty and satisfying — even without meat.
- Canned Beans (Red Kidney & Black Beans): I use canned beans to save time — kidney beans hold their shape and add a meaty bite, while black beans are softer and creamier. Use what you have on hand, but I recommend adding both. Just make sure to rinse them well before adding.
- Dry Red Lentils: Red lentils will add a nice meaty texture to your one-pot vegan chili, so don't skip this! We use dry beans because they cook quickly and break down just enough to thicken the chili.
- Vegetable Broth: I use veggie broth instead of water — it boosts the flavor without needing to add more spices and ingredients.
- Fresh Roma Tomatoes: I like the texture of fresh tomatoes added to canned. But if you're low on time or groceries, a can of diced tomatoes works too — just go with what’s accessible.
- Tomato Paste: This thickens the veggie chili and brings a richer base. It’s a small add that makes a big difference.
- Onion, Garlic, & Spices: Fresh onion and garlic and a mix of warm spices, like cumin, paprika, oregano, and chili powder, give depth without overpowering. We keep the spicy flavor for the kids. For a spicy chili just add more chili peppers.
- Coconut Sugar: Just a pinch to help balance the acid and mellow out any sharpness from the spice or tomatoes.
- Soy Sauce: Don't skip this one! This adds umami and depth of flavor to our one pot vegan chili you won't want to miss! If you are gluten-free or celiac, look for a certified GF version like Kikkoman.
For full quantities, see the recipe card.
🍲 Quick Recipe Note
Fast, flexible, and full of flavor — this one-pot vegan chili is your weeknight hero.
👩🏽🍳 "I built this easy vegetarian chili recipe back when we were juggling full-time jobs, three kids, and 6 p.m. chaos. It's been saving dinner ever since."
👩🏽🍳How to Make One Pot Vegan Chili
This one-pot vegan chili comes together fast with minimal cleanup — perfect for weeknights or lazy Sundays. Here's how to make it on the stovetop:
- Sauté the aromatics: This step sets the base. Cooking the onion and garlic with the spices helps release their oils and deepen the flavor. Let everything soften and become fragrant before adding liquids — if you rush this, the chili can taste flat or one-note.
- Simmer the lentils and tomatoes: Red lentils cook fast, so they’re perfect for weeknight meals. They also start to break down during the simmer, helping thicken the chili without needing any starch or flour. Using vegetable broth here instead of water gives it a head start on flavor — you can always adjust salt later
- Stir in the beans and continue to simmer: Canned beans are already cooked, so tossing them in too early just makes them mushy. Add them once the lentils are soft, and let them warm through. This keeps their texture intact and gives the chili that meaty chew that’s often missing in plant-based chili.
- Let it rest (if you can): If you’ve got the time, let the chili sit with the heat off for 10–15 minutes before serving. The flavors mellow and blend better — it’s a small thing that makes it taste like it cooked for hours.
🫘How to Use Dry Beans
We use canned beans to make the best vegetarian chili recipe quickly, however, dry beans are a fabulous way to control texture and maximize your savings. To use dry beans, soak overnight or use the quick-soak method (boil 2–3 min, let sit 1 hr, drain).
🥄 Leftover Ideas and Pairings
Our vegetarian chili recipe holds up great in the fridge and gets even better the next day, perfect for busy weeknights. Here’s how we like to reuse it:
- As a tortilla chip dip or Nacho topper — just heat and top with vegan cheese or avocado, or serve with tortilla chips or garlic bread.
- Loaded mashed potato bowls — spoon it over our creamy mashed potatoes or add leftover to our loaded mashed potato bowl.
- Stuffed baked potato — chili + potato = cozy perfection
- Enjoy with Easy Cornbread Recipe – sweet and savory, made for chili nights
- Enjoy with Vegan Brazilian Cheese Bread – chewy, cheesy, and naturally gluten-free
❔FAQ
Let it simmer a bit longer — that usually does the trick. If it’s still too thin, mash some of the beans with a potato masher to thicken it up naturally. You can also stir in a little tomato paste to help it along (just taste as you go — it can add acidity). This will help thicken your one-pot vegan chili.
Kidney beans are my go-to — they hold up well and soak in all the flavor. Black beans add a softer texture and a bit of sweetness, which pairs nicely. Pinto and cannellini beans work too if you like it creamier or milder, but I usually stick with a mix of kidney and black for balance.
🥣More Vegetarian Recipes
If you loved our delicious vegan chili recipe, be sure to check out these comforting one-pot meal recipes👇. Our lemony red lentil stew is perfect if you have leftover lentils!
👋🏼 Até logo, amigos! Hope you love our vegetarian chili recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Vegetarian Chili Recipe (One Pot Stovetop Recipe)
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 onion diced
- 4 cloves garlic pressed or minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ½ tablespoon smoked paprika
- 2 teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce alternatively use salt
- 2 tablespoon tomato paste
- 3 fresh tomatoes or 1 (28oz) can of diced tomatoes
- 1 cup red lentils
- 2 bay leaves
- 4 cups vegetable broth**
- 1 can (19oz) kidney beans washed and drained
- 1 can (19oz) black beans washed and drained
- 1 tablespoon lime juice
Instructions
- Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion and cook for 5–7 minutes, until soft and translucent. Stir in garlic, cumin, smoked paprika, oregano, chili powder, and salt. Cook for 1–2 minutes until fragrant.
- Add tomatoes, lentils, and broth: Stir in the chopped tomatoes, tomato paste, red lentils, and broth and bay leaves. Bring to a boil, then reduce to a low simmer and cook uncovered for 10–15 minutes, or until lentils are soft.
- Add beans and seasonings: Stir in the kidney beans, black beans, brown sugar, and soy sauce.. Simmer for another 10 minutes.
- Mash for texture (optional): Use a potato masher to mash about ¼ of the chili directly in the pot. This helps thicken the texture without adding starch or flour.
- Final taste check: Remove bay leaf. Add any extra salt to taste and lime juice if using. Serve warm with your favorite toppings.
Holly says
Can you please update with can sizes, thanks!