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Easy Vegetarian Chili

Easy Vegetarian Chili

A quick and easy vegetarian chili full of texture and flavor! On the table in an hour. Great for meal prep. 

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 cups
Author With Two Spoons


  • 2 Tablespoons olive oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 4 ribs celery, diced
  • 1 cup chopped fresh bell pepper (any color)
  • 1.5 cups chopped carrots
  • 2 Tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2.5 cups chopped zucchini (approximately two medium)
  • 1 can (15 ounces) fire roasted diced tomatoes, lightly pureed
  • 1 cup water
  • 2 cans low sodium dark red kidney beans, liquid included
  • 16 ounces frozen corn


  1. In a large pot or dutch oven, heat the olive oil over medium high heat. 

  2. Add the onion and sauté until just softened, approximately 3-5 minutes.

  3. Stir in the minced garlic and cook 1-2 minutes, just until fragrant. 

  4. Add the chopped carrots, bell peppers, and celery and allow to cook 5-7 minutes. They should just be starting to soften.

  5. Add the cumin, chili powder, basil, pepper flakes, and salt, stirring until slightly fragrant (approximately 30 seconds).

  6. To the pot, add the puréed tomatoes, water, and zucchini. Bring to a simmer. Reduce heat to low and cover, allowing the mixture to simmer for 15-20 minutes.

  7. Add the beans with their liquid and the corn. Cover and simmer an additional 15-20 minutes to allow the flavors to blend and the corn to thaw. 

  8. Season with salt and pepper to taste.

  9. Serve immediately or store in the refrigerator for up to 3 days. Freezes well.