ChiliAmericanEasy

Vegetarian Bean Chili

Name: Vegetarian Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (280 g) yellow onion, diced; 1 large (200 g) red bell pepper, diced; 1 large (200 g) green bell pepper, diced; 4 cloves (20 g) garlic, minced; 2 teaspoons (4 g) ground cumin; 1½ tablespoons (9 g) chili powder; ½ teaspoon (1 g) paprika; 2 cans (15 oz each) (850 g) canned kidney beans, drained and rinsed; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 2 cans (14.5 oz each) (825 g) canned diced tomatoes; 1 can (8 oz) (240 g) tomato sauce; 1 cup (240 ml) vegetable broth; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) black pepper; 2 leaves (½ g) bay leaves

From the MyKitchenBank Kitchen

A hearty, warming vegetarian chili loaded with two types of beans, sautéed vegetables, and warm spices. This stovetop chili builds flavor through caramelized peppers and onions, cumin, and a long simmer that lets everything meld together. Serve with cornbread, rice, or your favorite toppings.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Drain and rinse canned beans under cold water
Chop all vegetables before you start cooking
Measure out spices so they're ready to go

1
Sauté the aromatics
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
- Once shimmering, add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until the onion begins to soften and turn translucent at the edges.
- This builds a foundation of flavor.
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Ready when: Onion is softened and translucent at edges
Tip: Don't skip this step—caramelizing the onion adds deep sweetness that makes the chili taste richer.
2
Add peppers and garlic
- Add the diced red and green bell peppers to the pot and stir well to combine with the onions.
- Cook for 4 to 5 minutes, stirring often, until the peppers soften slightly.
- Add the minced garlic in the last 30 seconds and stir until fragrant.
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Ready when: Peppers are slightly softened; garlic is fragrant
Tip: Add garlic at the end so it doesn't burn and turn bitter.
3
Bloom the spices
- Reduce heat to medium and sprinkle the ground cumin, chili powder, and paprika directly into the pot.
- Stir constantly for 1 to 2 minutes, allowing the spices to toast in the oil.
- You'll smell a toasty, warm aroma when they're ready.
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Ready when: Spices are fragrant and have darkened slightly
Tip: Blooming spices in oil releases their full flavor. This step is worth the effort.
4
Add beans and tomatoes
- Pour in both cans of drained kidney beans and black beans, both cans of diced tomatoes with their juices, and the tomato sauce.
- Add the vegetable broth, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper.
- Stir everything together thoroughly until well combined.
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Ready when: All ingredients are evenly combined
Tip: Stir well to make sure the spices are evenly distributed and nothing is stuck to the bottom.
5
Bring to a boil, then simmer
- Increase heat to medium-high and bring the chili to a gentle boil, then immediately reduce heat to low.
- Simmer, uncovered, for 30 to 35 minutes, stirring occasionally.
- The chili will thicken as it simmers, and the flavors will deepen and meld together.
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Ready when: Chili has thickened noticeably; surface is broken by gentle bubbles
Tip: Resist the urge to cover the pot—you want some liquid to evaporate so the chili concentrates in flavor.
6
Taste and adjust seasoning
- Taste the chili and adjust seasoning as needed.
- You may want to add more salt, pepper, or a pinch more cumin depending on your preference.
- Remember that flavors will continue to develop if you let it sit for a few minutes.
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Ready when: Flavor is balanced to your taste
Tip: Taste before the final simmer if you want to adjust; the chili continues to concentrate as it sits.
7
Serve
- Ladle the chili into bowls and serve hot.
- Top with your choice of toppings: diced onions, shredded cheese, sour cream, cornbread, cooked rice, or fresh cilantro.
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Tip: Let the chili rest for 5 minutes after removing from heat so flavors settle before serving.

Good to know

Tips

For extra depth, add 1 to 2 tablespoons of tomato paste in step 3, along with the spices, so it toasts with them.
Make it spicier by adding ¼ to ½ teaspoon of cayenne pepper in step 3, or serve with hot sauce on the side.
This chili actually tastes better the next day as flavors continue to develop. Make it ahead if you have time.
If your chili seems too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it in, and simmer for 2 more minutes to thicken.

Make ahead

Yes. Prepare through step 5 (the simmer). Cool completely, then refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it's too thick.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months. Thaw overnight in the fridge, then reheat over medium-low heat, stirring occasionally, until warmed through (about 10 minutes).

Substitutions

canned kidney beans → Pinto beans or cannellini beans. Use the same amount. Pinto beans will give a slightly earthier flavor; cannellini beans are creamier.
canned diced tomatoes → Fresh tomatoes, diced. Use 4 cups (about 2 lbs / 900 g) fresh tomatoes, diced. You may need to simmer 5 minutes longer as fresh tomatoes add less acidity.
vegetable broth → Chicken broth or additional tomato juice. Either will work. Chicken broth adds body without making the chili non-vegetarian; tomato juice deepens tomato flavor.
chili powder → Smoked paprika or ancho chili powder. Use the same amount. Smoked paprika adds a subtle smokiness; ancho is milder and slightly sweet.