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Healthy Veggie Chili

Name: Healthy Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup chopped red onion; 3 cloves garlic (, chopped); Drizzle of oil or broth to sauté; 1 cup chopped carrots; 1 cup diced red pepper; 1 cup frozen corn; 1 jalapeno (, seeded and chopped (optional for spice)); 2 tablespoons chili powder; 1 tablespoon oregano; 1 tablespoon cumin; 1- 1 ½ teaspoon sea salt (, start with 1 and add more if needed); 2 cans diced green chiles; 1 can fired roasted diced tomatoes ((15 ounce cans)); 3 cups veggie broth (, low sodium if needed); 3 cans cooked beans of choice (, drained and rinsed, I used kidney, black and pinto (15 ounce cans)); Avocado; Corn chips; Vegan sour cream; Sliced green onions; Cilantro; Shredded dairy free cheese

By Sophia DeSantis, Reviewed by Anjali Shah on August 11, 2025

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I love a good and hearty meal that feeds my family on a budget, and this Healthy Veggie Chili recipe does exactly that in just 45 minutes! I make it with three kinds of beans, green chilis, and the perfect blend of spices to cozy up with on a cold evening.

Two soup bowls filled with veggie chili surrounded by ingredients

The second the temperature drops, my kitchen shifts into comfort mode and the requests start rolling in from my family. They want all the warm and spicy favorites like vegan black bean enchiladas, and of course, a big pot of this chili simmering on the stove.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Soup & Stew Recipes!

📋 Recipe Card

I came up with this best-ever veggie chili one night while playing around with this simple vegan black bean chili. I decided to be a little adventurous and added fire roasted tomatoes along with a few cans of green chilis. Wow, the extra depth and gentle heat instantly made it a winner in my family’s unofficial chili cookbook.

👩🏽‍🍳 Why I Love This Recipe

This is the chili recipe my whole family gets excited about as soon as the simmering starts and the spice aromas work their way into every room. It makes the whole house smell amazing! It’s thick, rich, and tastes like it’s been cooking for hours, even though it only takes 45 minutes from chopping board to bowl. Not only is it satisfying and super delicious, but full of plant-based protein and healthy nutrients, which is exactly what I need with three hungry growing boys!

I love that it’s a true one-pot wonder. I can just sauté the veggies, add everything else, and let it simmer away, while I help with homework or throw in a quick round of laundry. I give it a quick stir and serve it with a selection of toppings so that everyone can create their own chili masterpiece. My kids love it with tortillas and sour cream, and I go for those diced tomatoes and cilantro for a touch of freshness.

I call this the best veggie chili ever because it’s truly packed with deep flavor and has been such a success wherever I have served it. I’ll never forget the time I brought a massive pot of this to my friend’s BBQ, and I kid you not, it was scraped clean before the burgers were even off the grill. I had moms coming up to me all night asking for the recipe! It’s my foolproof, feel-good meal that is guaranteed to impress.

🥘 Ingredients

Healthy and whole food ingredients are what make this vegetarian chili taste so good. Here is what I use:

Veggies: I use onion, garlic, bell peppers, jalapeno, and green chilis for plenty of flavor and texture. They keep the chili hearty and satisfying.

Seasonings: I add chili powder, cumin, smoked paprika, oregano, and a pinch of sea salt for warmth and a nice amount of heat.

Veggie broth: I pour in vegetable broth along with fire roasted tomatoes so all the flavors mingle while it simmers.

Beans: I mix in black beans, kidney beans, and pinto beans for protein, fiber, for the classic hearty chili taste my family loves.

🔪 How To Make

This comforting veggie chili meal is so simple to make, and that just makes it even better. Here’s how I like to put it together:

Sauté the veggies: I cook the onion, garlic, bell peppers, seasonings and jalapeno, in a large pot with a little oil until they are soft and fragrant.

Wooden spoon mixing chopped veggies in a pot

Add the rest: I stir in the green chilis, fire roasted tomatoes, vegetable broth, and all the beans, then let everything simmer for about 25 minutes so the flavors blend together.

Pot filled with broth, veggies and beans that are being mixed with a wooden spoon

Finish and serve: I ladle the chili into bowls, add my favorite toppings like avocado or cilantro, and enjoy it while it’s warm.

Close up of a bowl of veggie chili and a spoon getting a bite

💭 Expert Tips

My #1 Secret Tip for making my Healthy Veggie Chili is to let it rest before serving. Once I turn off the heat, I set the pot aside for about 10 minutes and let it just sit. This little break gives the flavors a chance to settle and blend together, so every spoon tastes richer and more balanced. I figured this out one night when I served it straight from the stove, and while it was good, the leftovers the next day were even better. Now I always plan for that short wait, even if the kids are asking when dinner will be ready, because it’s worth it.

Other Tips To Keep In Mind:

Taste as you go: I like to sample the chili while it simmers and adjust the seasoning so it’s just right for my family.
Use day old cooked beans if possible: If I have beans I cooked ahead of time, I use those for an even richer flavor.
Control the heat: I remove some or all of the jalapeno seeds if I want a milder chili for the kids.
Double the batch: This chili freezes well, so I often make a big pot and save some for another night.
Add toppings at the table: I set out bowls of avocado, chopped cilantro, dairy free sour cream, and lime wedges so everyone can make their own bowl just the way they like it.

📖 Variations

This Healthy Veggie Chili is my ultimate comfort food, and I love how easy it is to switch things up. For a variation, I suggest the following favorites:

Sweet Potato and Corn: I like to toss in diced sweet potato and corn when I want a slightly sweeter chili. The sweet potato gets soft and cozy while the corn adds little bursts of flavor that my kids always try to scoop up first.

Quinoa Boost: If I know we need something extra filling, I stir in cooked quinoa toward the end. It disappears into the chili, but I know it’s adding more protein and keeping everyone full, which is a win on busy nights.

Smoky Mushroom: I sauté chopped mushrooms with the veggies to give the chili a richer texture, then add a little extra smoked paprika. This one is perfect when friends come over because it tastes a bit more “grown up” but is still simple to make.

🍽 Serving Suggestions

The best part about chili night is all the toppings! I make a big batch of my vegan veggie chili and lay the toppings and rice on the table for everyone to load up their bowls. A dollop of vegan sour cream to cool down the heat or a spoonful of healthy guacamole for creaminess.

Even crispy tortilla chips to scoop up the delicious chili, and my favorite pineapple salsa to add a touch of sweetness, which adds layers of texture and flavor. I usually always serve grains with my chili, like fragrant cilantro lime rice or healthy quinoa patties for the kids. The topping options are endless with chili!

🧊 Storage Directions

Refrigeration: I let the chili cool completely, then store it in an airtight container in the fridge for up to four days.

Freezing: I portion the cooled chili into freezer safe containers and freeze for up to three months.

Reheating: I warm it on the stove over medium heat until hot, adding a splash of broth if it has thickened too much.

❓Recipe FAQs

Can I use canned beans instead of cooking my own?

Absolutely, canned beans are a big time saver for me. I usually keep black beans, kidney beans, and pinto beans in the pantry so I can make this chili anytime. I just rinse and drain them really well before adding them to the pot so the extra liquid and sodium don’t change the flavor.

Can I cook this in a slow cooker?

Yes, and it’s one of my favorite ways to make it when we have a busy day ahead. I sauté the veggies first so they get that nice flavor, then add everything to the slow cooker. I set it on low for about six hours, and by the time dinner rolls around, it’s warm, flavorful, and ready to eat without any last-minute rush.

How do I make it thicker?

If I want a thicker chili, I take a fork and mash some of the beans right in the pot while it’s cooking. This naturally thickens it and gives it a creamier texture without adding anything else. I love doing this when we want something that is extra hearty on a cold night.

🥣 More Vegan Soup & Stew Recipes!

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