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Craving the robust flavors of chili but want a meatless option? This single serving Vegetarian Chili recipe is your perfect match! Made with wholesome ingredients, it’s a hearty and satisfying dish that can be ready in 20 minutes!
Consider serving your vegetarian chili with flavorful cornbread or corn muffins, fluffy rice, or crunchy tortilla chips. Also, explore our varied collection of single serving vegetarian recipes for more tasty options!
RELATED: 20 Minute Meal Ideas
Why You’ll Love This Vegetarian Chili Recipe
- Flavorful: Packed with aromatic spices and hearty beans, each bite is a flavor explosion.
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weekdays.
- Nutrient-Rich: Loaded with fiber and protein, it’s as nutritious as it is delicious.
- Customizable: The recipe is versatile, allowing for endless variations according to your preference.
- Doubles Easily: Want to make chili for two? This recipe scales up effortlessly, making it a convenient choice if you’re cooking for two or if you simply want leftovers for the next day.
Ingredients
If you have any ingredients leftover from this small batch chili recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: The base for sautéing our vegetables, olive oil adds a touch of richness to the chili. Substitute with avocado oil or coconut oil if you’re looking for a different flavor profile.
- Onions: Essential for depth of flavor, onions add a natural sweetness to the dish. You can use white, yellow, or even red onions based on your preference.
- Red Bell Peppers: These add a splash of color and a mild sweetness to the dish. If you want a sharper, earthier taste, go for green bell peppers. Consider using leftover bell peppers in Lo Mein, Squash Casserole, or Baked Penne.
- Garlic: Garlic is a flavor enhancer that infuses the chili with aromatic undertones. If fresh garlic isn’t available, 1/8 of a teaspoon of garlic powder can do the trick.
- Cumin: This spice gives your chili a warm, earthy kick.
- Red Pepper Flakes: Add these for heat. The spice level is adjustable, or you can omit them entirely for a milder chili.
- Salt: Salt is crucial for seasoning. Feel free to adjust to your liking or dietary needs.
- Canned Diced Tomatoes: These contribute both texture and a tangy flavor to the chili. If you have leftover tomatoes, use them in Tomato Soup or Spanish Rice.
- Garbanzo Beans (Chickpeas): These beans add a meaty texture and are a good source of protein. You can substitute with other beans like navy or pinto beans if you prefer. Extra chickpeas can be used to make Slow Cooker Chickpeas or Chickpea Curry.
- Red Kidney Beans: Another source of protein and fiber, kidney beans also offer a more traditional chili texture. Black beans can be a great alternative. Consider using any leftover kidney beans in Chili Mac.
Recipe Variations
This easy vegetarian chili recipe is flexible enough to handle a variety of flavors and ingredients. Here are some unique twists you can try:
- Spicy Chili: Add a diced jalapeño or a dash of cayenne pepper for a spicier kick.
- Extra Protein: Stir in some tofu cubes or tempeh to boost the protein content without adding meat.
- Tex-Mex Chili: Incorporate corn and a teaspoon of smoked paprika for a Southwestern vibe.
- Hearty Veggies: Add chunks of zucchini, mushrooms, or even pumpkin to make the chili even more filling.
- More Liquid: If you prefer a soupier consistency, add an extra 1/2 cup of vegetable broth.
- Less Liquid: For a thicker chili, use an immersion blender to partially blend the mixture, or blend a small portion and mix it back in.
How To Make Vegetarian Chili
These step-by-step photos and instructions help you visualize how to make a single serving of vegetarian chili. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 10-inch skillet over medium heat, warm up the olive oil. Toss in the chopped onions and red bell peppers, cooking and stirring them for 2 minutes. Then add minced garlic, salt, cumin, and red pepper flakes, cooking for another minute while stirring.
- Mix in the canned diced tomatoes and both garbanzo and kidney beans. Bring everything to a boil, then turn the heat down to low and let it simmer for 15 minutes.
Pro Tip: If you’re out of garbanzo or kidney beans, black beans or white northern beans work just as well. Feel free to throw in any seasonal veggies you have on hand – zucchini, eggplant, green beans, and broccoli are all great in this chili.
- Serve the chili in a bowl. Top it off with shredded cheddar cheese, sour cream, and sliced avocados to your liking.
Expert Tips
- Bean Rinse: Rinse canned beans to remove excess sodium.
- Season Well: Don’t skimp on the spices; they make the dish.
- Texture Matters: For a thicker consistency, mash some of the beans before adding.
Frequently Asked Questions
For refrigerator storage, place the chili in an airtight container and keep it for up to 5 days. If you want to freeze it, use a freezer-safe container and store for up to 3 months. When you’re ready to enjoy it again, thaw the chili overnight in the fridge and reheat on the stove or microwave until it’s hot.
To keep this chili 100% vegan, simply skip the sour cream and cheese toppings.
Yes, this recipe is naturally gluten-free.
The vegetarian chili has a medium level of spiciness. You can adjust the heat to your preference by adding more or reducing the amount of red pepper flakes.
Absolutely. If you’d like to make extra, just double the ingredients in this recipe.
More Single Serving Chili Varieties To Try
If you’ve got a hankering for more chili goodness, don’t stop at this single serve vegetarian chili recipe. Check out these other single serve chili options that’ll fit right into your meal plan:
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
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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
- In a 10-inch skillet over medium heat, warm up the olive oil. Toss in the chopped onions and red bell peppers, cooking and stirring them for 2 minutes. Then add minced garlic, salt, cumin, and red pepper flakes, cooking for another minute while stirring.
- Mix in the canned diced tomatoes and both garbanzo and kidney beans. Bring everything to a boil, then turn the heat down to low and let it simmer for 15 minutes.Pro Tip: If you're out of garbanzo or kidney beans, black beans or white northern beans work just as well. Feel free to throw in any seasonal veggies you have on hand – zucchini, eggplant, green beans, and broccoli are all great in this chili.
- Serve the chili in a bowl. Top it off with shredded cheddar cheese, sour cream, and sliced avocados to your liking.
Notes
- Bean Rinse: Rinse canned beans to remove excess sodium.
- Season Well: Don’t skimp on the spices; they make the dish.
- Texture Matters: For a thicker consistency, mash some of the beans before adding.
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, but I find the flavor much heartier with pinto rather than kidney beans. Just a personal preference.
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.