Vegetarian Skillet Chili with Mushroom, Bell Pepper, and Onion

Why You’ll Love This Recipe

This chili is completely vegetarian, packed with protein and fiber, and comes together in one skillet—making cleanup a breeze. Mushrooms provide a meaty texture, while bell peppers and onions create a flavorful base. It’s highly customizable, easy to prepare, and satisfies even the most devoted chili lovers. Whether you serve it with rice, cornbread, or on its own, this dish is pure comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow or red onion, diced
• Bell peppers (red, yellow, or green), chopped
• Cremini or button mushrooms, chopped
• Garlic, minced
• Canned diced tomatoes
• Tomato paste
• Cooked or canned black beans and kidney beans, drained and rinsed
• Chili powder
• Ground cumin
• Smoked paprika
• Salt and pepper
• Optional toppings: avocado, shredded cheese, green onions, sour cream, cilantro

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onions and cook for 3–4 minutes until they begin to soften.
3. Add bell peppers and mushrooms, and cook for another 7–8 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
4. Stir in garlic and cook for 1 more minute until fragrant.
5. Add tomato paste, diced tomatoes, beans, and all the spices. Stir to combine.
6. Reduce heat and let simmer for 15–20 minutes, stirring occasionally, until thickened and flavors are well blended.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings.

Servings and timing

This recipe serves 4–6.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add corn, zucchini, or carrots for extra veggies.
• Make it spicy with jalapeños or chipotle in adobo.
• Use lentils instead of beans for a different texture.
• Top with crushed tortilla chips or serve over rice.
• Stir in a spoonful of cocoa powder or dark chocolate for depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat or microwave until heated through.
This chili also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I make this chili vegan?

Yes, it’s fully vegan as written—just use plant-based toppings.

What kind of mushrooms are best?

Cremini, button, or even portobello mushrooms work great.

Can I make this in advance?

Yes, chili tastes even better the next day as the flavors deepen.

How do I make it less spicy?

Use mild chili powder and skip any hot peppers or spicy toppings.

Can I add protein?

Add tofu, tempeh, or extra beans for more protein without meat.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check any toppings or canned products.

Can I use fresh tomatoes instead of canned?

Yes, use about 3 cups of chopped fresh tomatoes and simmer a bit longer.

What’s the best skillet to use?

A large, heavy-bottomed skillet like cast iron works best for even cooking.

Can I double the recipe?

Absolutely—just use a larger skillet or cook in a pot if needed.

What should I serve with this chili?

Try cornbread, rice, baked potatoes, or tortilla chips for a complete meal.

Conclusion

Vegetarian skillet chili with mushroom, bell pepper, and onion is a bold, hearty, and easy dish perfect for any night of the week. With its rich flavor, satisfying texture, and simple prep, it’s a go-to recipe for anyone looking to enjoy a meatless meal without sacrificing taste. Packed with vegetables, beans, and spices, this chili brings comfort and nutrition to the table in every bite.

Vegetarian Skillet Chili with Mushroom, Bell Pepper, and Onion

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Vegetarian skillet chili with mushroom, bell pepper, and onion is a hearty, one-pan meal full of bold flavor and wholesome ingredients. With savory mushrooms, sweet peppers, and rich spices, it’s a satisfying meatless dish perfect for weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tbsp olive oil
• 1 medium yellow or red onion, diced
• 2 bell peppers (any color), chopped
• 8 oz cremini or button mushrooms, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, shredded cheese, green onions, sour cream, cilantro

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté for 3–4 minutes until softened.
3. Add chopped bell peppers and mushrooms, and cook for 7–8 minutes until soft and lightly browned.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add tomato paste, diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
6. Stir well to combine. Reduce heat and let simmer for 15–20 minutes, stirring occasionally, until thickened and flavorful.
7. Taste and adjust seasoning if needed.
8. Serve hot with desired toppings.

Notes

• Use a mix of red, yellow, and green peppers for color and flavor variety.
• Add jalapeño for heat or cocoa powder for depth.
• Chili thickens as it rests—perfect for next-day meals.
• Top with crushed tortilla chips or serve over rice for a complete meal.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 240
• Sugar: 7g
• Sodium: 540mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg