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This easy single serving vegetarian chili is a hearty one-pot meal made with beans, tomatoes, and warm spices. Packed with flavor and ready in about 20 minutes, it’s a simple, satisfying dish perfect for a quick meatless lunch or dinner.
Why You’ll Love This Recipe
- Full of Flavor: Made with hearty beans, vegetables, and warm spices, this vegetarian chili is rich, satisfying, and delicious in every bite.
- Quick and Easy: Ready in about 20 minutes, it’s a simple one-pot meal perfect for lunch or dinner.
- Easy to Customize: Add your favorite vegetables, extra spices, or plant-based protein for a version that fits your taste.
- Perfectly Portioned: This single serving chili is ideal when you want a comforting, meatless meal without leftovers.
What I love most about this easy vegetarian chili is how comforting and flavorful it is, even without meat. The combination of beans, tomatoes, and warm spices creates a hearty, satisfying bowl that’s perfect any time of year.
It’s one of those simple, one-pot meals that comes together quickly but tastes like it’s been simmering all day. I often make it when I’m craving something warm and nourishing, and I never miss the meat.
Enjoy your vegetarian chili with warm cornbread for one, small batch corn muffins, baked white rice, or homemade tortilla chips. If you’d like more meal ideas like this, explore our collection of single serving vegetarian recipes.
Ingredients
If you have any ingredients leftover from this small batch vegetarian chili recipe, check out our Leftover Ingredients Recipe Finder.
- Onions: Bring natural sweetness and depth of flavor. White, yellow, or red onions all work well.
- Red Bell Peppers: Add mild sweetness and color. Green bell peppers give a more earthy flavor. Leftover peppers can be used in lo mein for one, a small squash casserole, or single serving baked penne.
- Garlic: Adds bold, aromatic flavor. If fresh garlic isn’t available, use 1/8 teaspoon of garlic powder.
- Canned Diced Tomatoes: Add texture and a tangy, rich flavor. Leftovers can be used in tomato soup for one or spanish rice for one.
- Garbanzo Beans (Chickpeas): Add hearty texture and protein. You can substitute navy or pinto beans if you prefer. Leftovers are great for small slow cooker chickpeas or chickpea curry for one.
- Red Kidney Beans: Provide protein, fiber, and classic chili texture. Black beans make a great substitute. Use leftovers in chili mac for one or red beans and rice for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This single serving vegetarian chili is easy to adapt to your taste. Try one of these variation ideas:
- Spicy Chili: Add diced jalapeño, cayenne, or chipotle chili powder for a smoky, spicy flavor.
- Sweet Potato Chili: Stir in ¼ cup of diced sweet potatoes to make a hearty, nutrient-rich version that adds natural sweetness.
- Lentil Chili: Replace one of the beans with ¼ cup of cooked lentils for extra plant-based protein and a thick, rich texture.
- Tex-Mex Chili: Mix in corn and a pinch of smoked paprika for bold southwestern flavor.
- Extra Vegetables: Add zucchini, mushrooms, carrots, or spinach for more hearty vegetables and color.
- Protein Boost: Stir in tofu or tempeh for an extra dose of plant-based protein.
How To Make Vegetarian Chili For One
These step-by-step photos and instructions help you visualize how to make this easy vegetable 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 and cook, stirring occasionally, for about 2 minutes. Stir in the minced garlic, salt, cumin, and red pepper flakes, and cook for 1 more minute to release the flavors.
- Add the diced tomatoes, garbanzo beans, and kidney beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Spoon the chili into a bowl and top with shredded cheddar cheese, sour cream, and sliced avocado, if desired. Serve warm.
Expert Tips
- Rinse the Beans: Always drain and rinse canned beans to remove excess sodium and starch, which helps keep the chili from tasting too salty or thick.
- Season Well: Taste as you cook and adjust the salt and spices. Cumin, red pepper flakes, and chili powder all build depth and warmth.
- Thicken the Chili: For a thicker texture, mash a few beans in the skillet as it simmers.
- Simmer for Flavor: Let the chili cook for the full 15 minutes so the flavors blend and the sauce slightly thickens.
- Add Fresh Toppings: Finish with avocado, cilantro, or lime juice for added freshness and color.
Frequently Asked Questions
Yes, you can replace the beans with lentils, quinoa, or extra vegetables for a hearty, bean-free version.
Mash some of the beans as the chili simmers or let it cook uncovered for a few extra minutes to reduce the liquid.
Yes, double the ingredients to make vegetarian chili for two.
Yes, vegetarian chili freezes well. Let it cool completely, then store it in an airtight 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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Get a Quick Recipe Overview
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 for topping: shredded cheddar cheese, sour cream, avocados, cilantro
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onions and red bell peppers and cook, stirring occasionally, for about 2 minutes.
- Stir in the minced garlic, salt, cumin, and red pepper flakes, and cook for 1 more minute to release the flavors.
- Add the diced tomatoes, garbanzo beans, and kidney beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Spoon the chili into a bowl and top with shredded cheddar cheese, sour cream, and sliced avocado, if desired. Serve warm.
Notes
- Rinse the Beans: Always drain and rinse canned beans to remove excess sodium and starch, which helps keep the chili from tasting too salty or thick.
- Season Well: Taste as you cook and adjust the salt and spices. Cumin, red pepper flakes, and chili powder all build depth and warmth.
- Thicken the Chili: For a thicker texture, mash a few beans in the skillet as it simmers.
- Simmer for Flavor: Let the chili cook for the full 15 minutes so the flavors blend and the sauce slightly thickens.
- Add Fresh Toppings: Finish with avocado, cilantro, or lime juice for added freshness and color.
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.