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Image of a delicious bowl of bean chili on a white plate garnished with fresh cilantro. The bowl is sitting on a wooden table and is for a blog post on a recipe for simple chili. The chili is rich and hearty, with chunks of onions, tomatoes, and beans in a thick sauce.

Vegetarian Chili Recipe (One Pot Stovetop Recipe)

Patricia Granek
This one pot vegetarian chili is thick and hearty thanks to red lentils, with warm spices and a mild flavor the whole family can enjoy. Our version skips fake meat and builds depth with pantry staples, canned beans, and a simple spice blend.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Gluten-free, vegetarian
Servings 6 servings
Calories 283 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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.

Notes

*Veggie Broth: Depending on your lentils you may need to add another cup. 
Serve your one-pot vegan chili with our favorite easy cornbread recipe or our creamy mashed potatoes for the perfect pairing!
Storage: Let chili cool fully before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 2 months in freezer-safe containers.
Storage: Let chili cool fully before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 2 months in freezer-safe containers.
💬 Not dairy-free? Our gluten-free Hawaiian rolls are fluffy and sweet — a nice contrast to the chili. Just keep in mind this chili isn’t 100% GF unless you use certified gluten-free soy sauce and broth.

Nutrition

Serving: 1servingCalories: 283kcalCarbohydrates: 48gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 626mgPotassium: 900mgFiber: 18gSugar: 7gVitamin A: 1290IUVitamin C: 14mgCalcium: 84mgIron: 6mgZinc: 3mg
Tried this recipe? I’d love to hear how it turned out in the comments !