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This single serving vegetarian chili is a hearty, flavorful dish made with beans, vegetables, and warm spices, ready in just 20 minutes. It’s quick to prepare in one skillet and perfect for a satisfying meal. Packed with protein, fiber, and bold flavors, this chili is as nutritious as it is delicious, and it’s easy to customize to suit your taste.
Serve your vegetarian chili with cornbread, corn muffins, fluffy rice, or crunchy tortilla chips. For more ideas, check out our collection of single serving vegetarian recipes!
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Why You’ll Love This Recipe
- Packed with Flavor: Hearty beans and aromatic spices make every bite delicious.
- Fast and Easy: Ready in under 30 minutes, perfect for a quick meal.
- Nutritious: High in fiber and protein, it’s both healthy and satisfying.
- Customizable: Easily adapt the recipe with your favorite ingredients.
- Scales Up: Double the recipe to serve two or save leftovers for later.
Ingredients
If you have any ingredients leftover from this small batch vegetarian chili recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for sautéing vegetables, it adds richness to the chili. Avocado or coconut oil can be substituted for a slightly different flavor.
- Onions: Add natural sweetness and depth of flavor. Use white, yellow, or red onions based on your preference.
- Red Bell Peppers: Provide a mild sweetness and bright color. Green bell peppers can be used for a sharper, earthier flavor. Leftover peppers work well in Lo Mein, Squash Casserole, or Baked Penne.
- Garlic: Adds aromatic flavor. If fresh garlic isn’t available, substitute with 1/8 teaspoon of garlic powder.
- Cumin: Brings a warm, earthy flavor to the chili.
- Red Pepper Flakes: Add heat. Adjust the amount or omit for a milder dish.
- Salt: Essential for seasoning. Adjust to your taste or dietary needs.
- Canned Diced Tomatoes: Provide texture and tangy flavor. Use leftovers in Tomato Soup or Spanish Rice.
- Garbanzo Beans (Chickpeas): Add a hearty texture and protein. Substitute with navy or pinto beans if preferred. Leftovers are great for Slow Cooker Chickpeas or Chickpea Curry.
- Red Kidney Beans: Offer protein, fiber, and a traditional chili texture. Black beans are a good alternative. Use leftover kidney beans in Chili Mac or Red Beans and Rice.
Recipe Variations
This single serving vegetarian chili is easy to customize. Try these ideas:
- Spicy Chili: Add diced jalapeño or a pinch of cayenne for extra heat.
- Boost Protein: Stir in tofu or tempeh for a meat-free protein boost.
- Tex-Mex Twist: Add corn and a teaspoon of smoked paprika for Southwestern flavors.
- Hearty Vegetables: Include zucchini, mushrooms, or pumpkin for added texture and nutrients.
- Soupier Chili: Add an extra 1/2 cup of vegetable broth for a thinner consistency.
- Thicker Chili: Partially blend the chili with an immersion blender or blend a small portion and stir it back in.
How To Make Vegetarian Chili
These step-by-step photos and instructions help you visualize how to make this single serve vegetarian chili recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onions and red bell peppers, cooking for 2 minutes while stirring. Stir in the minced garlic, salt, cumin, and red pepper flakes, and cook for 1 more minute.
- Add the canned diced tomatoes, garbanzo beans, and kidney beans to the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Pro Tip: If you don’t have garbanzo or kidney beans, black beans or Great Northern beans work well. You can also add seasonal vegetables like zucchini, eggplant, green beans, or broccoli for extra flavor and texture.
- Spoon the chili into a bowl and top with shredded cheddar cheese, sour cream, and sliced avocado as desired. Serve and enjoy!
Expert Tips
- Rinse the Beans: Rinse canned beans to reduce excess sodium.
- Season Generously: The spices bring the chili to life, so don’t hold back.
- Thicken the Chili: Mash some beans before adding them for a heartier texture.
Frequently Asked Questions
Yes, it’s already vegan if you skip toppings like cheese or sour cream. Use plant-based alternatives if desired.
Add diced jalapeños, a pinch of cayenne pepper, or extra red pepper flakes.
Store the chili in an airtight container and keep it in the refrigerator for up to 5 days.
Yes, this recipe is naturally gluten-free.
Absolutely. If you’d like to make extra, just double the ingredients in this recipe.
Yes, cool the chili completely, then store in a freezer-safe container for up to 3 months.
More Single Serving Chili Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Simple Canned Bean Recipes
If you’ve tried this single serving vegetarian chili recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Vegetarian Chili For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped red bell peppers
- 1 clove garlic
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 1 (14.5-ounce) can diced tomatoes, including juice
- ½ cup canned garbanzo beans -rinsed and drained
- ½ cup canned kidney beans -rinsed and drained
Optional Toppings
- shredded cheddar cheese
- sour cream
- sliced avocados
- chopped cilantro
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onions and red bell peppers, cooking for 2 minutes while stirring. Stir in the minced garlic, salt, cumin, and red pepper flakes, and cook for 1 more minute.
- Add the canned diced tomatoes, garbanzo beans, and kidney beans to the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Spoon the chili into a bowl and top with shredded cheddar cheese, sour cream, and sliced avocado as desired. Serve and enjoy!
Notes
- Rinse the Beans: Rinse canned beans to reduce excess sodium.
- Season Generously: The spices bring the chili to life, so don’t hold back.
- Thicken the Chili: Mash some beans before adding them for a heartier texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
A good recipe except that I am pretty convinced that to be called chili, it has to have chili in it. So I added1 tsp. Very tasty and nice to have an occasional vegetarian meal.
A good recipe, but I find the flavor much heartier with pinto rather than kidney beans. Just a personal preference.
ha. And I forgot that I reviewed this a couple of years ago which shows how long I’ve been using your recipes. I do still prefer pinto but the others are good too. Depends on what I have in the pantry, to be honest.
This recipe was amazing! Would make it again. The recipe does not clarify whether to use light or dark kidney beans, so I used light.
Great recipe.