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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!

You can find more 20 minute meal ideas here.

Why You’ll Love This 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: Need to feed more than one? This recipe scales up effortlessly, making it a convenient choice for when you have company or want leftovers for the next day.

What Is Vegetarian Chili?

Vegetarian chili is a meatless variant of the traditional chili recipe, substituting meat with a hearty blend of beans and vegetables, flavored with spices.

Ingredients

vegetarian chili ingredients on a kitchen counter.

Ingredient Notes

See below for ways to use leftover ingredients.

  • Olive Oil: The base for sautéing our veggies, 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.
  • 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.
  • 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.
  • 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.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Also, if you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

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How To Make Vegetarian Chili For One

These step-by-step photos and instructions help you visualize how to make vegetarian chili. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat olive oil in a 10-inch skillet over medium heat. Add chopped onions and chopped red bell peppers and cook, stirring occasionally for 2 minutes. Stir in minced garlic, salt, cumin, and red pepper flakes, and cook, stirring for an additional minute.
onions, red bell peppers, and garlic simmering in a skillet.
  1. Add canned diced tomatoes, garbanzo, and kidney beans, and bring the mixture to a boil. Once bubbling, reduce the heat to low and simmer for 15 minutes.

Pro Tip: If you don’t have garbanzo or kidney beans, use black beans or white northern beans. Also, feel free to add any seasonal vegetables to your chili. I’m keeping it simple here, but fresh zucchini, eggplant, green beans, and broccoli are all wonderful additions.

vegetarian chili simmering in a skillet.
  1. Spoon the chili into a bowl and add shredded cheddar cheese, sour cream, and sliced avocados if you’d like.
a bowl of vegetable chili topped with sour cream, cheese, and avocados on a silver tray.

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.

Recipe Variations

This Vegetarian Chili is flexible enough to handle a variety of flavors and ingredients. Here are some unique twists you can try:

  • Go Spicy: 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 Flavors: 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.

Frequently Asked Questions

How Do I Store And Reheat Vegetarian Chili?

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.

Is This Chili Vegan?

Absolutely. To keep this chili 100% vegan, simply skip the sour cream and cheese toppings.

Is This Recipe Gluten-Free?

Yes, this recipe is naturally gluten-free.

Is This Recipe Spicy?

Adjust the red pepper flakes to your taste.

Can This Recipe Be Doubled?

Absolutely. If you’d like to make more, just double the ingredients in this recipe.

Serving Suggestions

Complement your Vegetarian Chili with these fantastic sides or extras. Each suggestion adds a unique twist to your meal.

  • Cornbread: A slice of warm cornbread makes for a delightful side.
  • Rice: Serve over a bed of rice to stretch the meal further.
  • Tortilla Chips: For a crunch, consider a side of tortilla chips.
  • Sour Cream: A dollop of sour cream adds a tangy, creamy element.
A circular baking dish of vegetarian chili next to a small jar of sour cream, a dish of shredded cheese, and half of an avocado.

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

An overhead view of a circular baking dish of vegetarian chili topped with two slices of avocados, shredded cheese, and a dollop of sour cream next to a small jar of sour cream, shredded cheese, and half of an avocado.

Additional Single Serving Vegetarian Dishes You’ll Love

Looking to expand your repertoire of single serving vegetarian meals? We’ve got you covered. Dive into these mouthwatering options:

More Single Serving Chili Varieties To Try

If you’ve got a hankering for more chili goodness, don’t stop at this Vegetarian Chili recipe. Check out these other single serve chili options that’ll fit right into your meal plan:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this 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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Vegetarian Chili For One

5 from 5 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
This easy vegetarian chili recipe will be a favorite of both meat eaters and vegetarians. It's made with convenient canned beans and can be ready in 20 minutes. Hearty, healthy, and incredibly delicious!

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 chopped onions and chopped red bell peppers and cook, stirring occasionally for 2 minutes. Stir in minced garlic, salt, cumin, and red pepper flakes, and cook, stirring for an additional minute.
  • Add canned diced tomatoes, garbanzo, and kidney beans, and bring the mixture to a boil. Once bubbling, reduce the heat to low and simmer for 15 minutes.
    Pro Tip: If you don’t have garbanzo or kidney beans, use black beans or white northern beans. Also, feel free to add any seasonal vegetables to your chili. I’m keeping it simple here, but fresh zucchini, eggplant, green beans, and broccoli are all wonderful additions.
  • Spoon the chili into a bowl and add shredded cheddar cheese, sour cream, and sliced avocados if you’d like.

Notes

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.

Nutrition

Serving: 1serving, Calories: 353kcal, Carbohydrates: 43g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Sodium: 1740mg, Potassium: 465mg, Fiber: 10g, Sugar: 5g, Vitamin C: 7mg, Calcium: 73mg, Iron: 2mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




3 Comments

  1. A good recipe, but I find the flavor much heartier with pinto rather than kidney beans. Just a personal preference.

  2. 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.