Veggie Loaded Chili Recipe

Why You’ll Love This Recipe

I love this Veggie Loaded Chili because I can fit plenty of vegetables into one comforting meal. Bell peppers, zucchini, carrots, corn, and tomatoes give me a colorful mixture of flavors and textures, while beans make every bowl hearty and satisfying.

I also appreciate how easy the chili is to prepare. After chopping the vegetables, most of the cooking happens in one pot, so I don’t have a lot of dishes to clean afterward.

Another reason I keep this recipe in my rotation is how customizable it is. I can change the beans and vegetables, adjust the spice level, or add my favorite toppings. I also find that the flavor becomes even better after the chili has had some time to sit, making it particularly useful for meal prep.

Ingredients

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

• Olive oil
• Yellow onion
• Garlic
• Red bell pepper
• Green bell pepper
• Carrots
• Zucchini
• Corn kernels
• Black beans
• Kidney beans
• Pinto beans
• Diced tomatoes
• Crushed tomatoes
• Tomato paste
• Vegetable broth
• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Salt
• Black pepper
• Cayenne pepper, optional
• Fresh lime juice
• Fresh cilantro, optional
• Avocado, optional
• Shredded cheese, optional
• Sour cream, optional
• Green onions, optional

Directions

1. I heat the olive oil in a large pot or Dutch oven over medium heat.
2. I add the chopped onion, bell peppers, and carrots. I cook the vegetables for about 5–7 minutes, stirring occasionally, until they begin to soften.
3. I add the zucchini and garlic and continue cooking for another 2–3 minutes.
4. I stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and optional cayenne. I cook the spices briefly until they become fragrant.
5. I add the tomato paste and stir it into the vegetables for about 1 minute.
6. I pour in the diced tomatoes, crushed tomatoes, and vegetable broth. I stir everything together until well combined.
7. I add the drained and rinsed black beans, kidney beans, pinto beans, and corn.
8. I bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes. I stir occasionally while the vegetables become tender and the chili thickens.
9. I taste the chili and adjust the salt, pepper, chili powder, or cayenne according to my preference.
10. I stir in a squeeze of fresh lime juice just before serving to brighten the flavors.
11. I ladle the chili into bowls and finish each serving with any toppings I like, such as avocado, cilantro, shredded cheese, sour cream, or green onions.

Servings and Timing

I usually make this Veggie Loaded Chili as approximately 6 servings. It makes enough for a family dinner while usually leaving me with a few convenient leftovers.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: approximately 55 minutes
• Servings: 6

Variations

When I want to change the vegetables, I add mushrooms, diced sweet potatoes, butternut squash, celery, spinach, or chopped kale. I add firm vegetables early enough to become tender and leafy greens near the end of cooking.

For an extra hearty chili, I stir in cooked quinoa, brown rice, or lentils. I find these additions especially useful when I want to stretch the chili into more servings.

When I want a smoky flavor, I add a little extra smoked paprika or finely chopped chipotle pepper in adobo sauce. For a milder version, I leave out the cayenne and use a mild chili powder.

I can also change the beans based on what I have in my pantry. Cannellini beans, chickpeas, or additional black beans can replace any of the beans in the recipe.

For a vegan version, I keep the chili itself plant-based and use avocado, cilantro, green onions, or dairy-free cheese and sour cream as toppings.

Storage/Reheating

I let leftover Veggie Loaded Chili cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

To reheat it on the stovetop, I place the chili in a saucepan over medium-low heat and stir occasionally until it is thoroughly heated. If it has become thicker than I want, I add a small splash of vegetable broth or water.

I can also microwave individual servings, stirring partway through so the chili heats evenly.

For longer storage, I freeze the cooled chili in freezer-safe containers or bags. I like dividing it into individual portions so I can thaw only what I need. I thaw it overnight in the refrigerator before reheating whenever possible.

FAQs

What vegetables can I put in Veggie Loaded Chili?

I like using bell peppers, carrots, zucchini, corn, onions, and tomatoes as my base. I can also add mushrooms, sweet potatoes, butternut squash, celery, spinach, kale, or other vegetables I have available.

How can I make vegetable chili thicker?

I let my chili simmer uncovered so some of the liquid naturally evaporates. I can also mash a small portion of the beans directly in the pot. The mashed beans release their starch and give me a thicker consistency without needing flour or cornstarch.

Can I make Veggie Loaded Chili in a slow cooker?

Yes. I sauté the onion, peppers, carrots, garlic, and spices first when I have time, then transfer everything to my slow cooker with the remaining ingredients. I let the chili cook until the vegetables are tender and the flavors have developed.

Can I make this chili ahead of time?

Yes. I actually enjoy this chili even more after it has rested because the spices have additional time to flavor the vegetables, beans, and sauce. I prepare it ahead, refrigerate it, and gently reheat it when I am ready to eat.

What should I serve with Veggie Loaded Chili?

I like serving my chili with cornbread, tortilla chips, crusty bread, baked potatoes, or a simple green salad. I also set out toppings such as avocado, cilantro, green onions, shredded cheese, sour cream, and lime so I can customize each bowl.

Conclusion

This Veggie Loaded Chili is a hearty one-pot meal I love making when I want plenty of vegetables and bold, comforting flavor in the same bowl. The combination of beans, tomatoes, colorful vegetables, and smoky spices gives me a filling dinner without requiring complicated preparation.

Veggie Loaded Chili Recipe

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A hearty one-pot vegetarian chili packed with beans, tomatoes, colorful vegetables, corn, and smoky warming spices. This satisfying chili is easy to customize and perfect for weeknight dinners, meal prep, or a cozy cold-weather meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 2 tablespoons fresh lime juice
• Fresh cilantro, optional
• Avocado, optional
• Shredded cheese, optional
• Sour cream, optional
• Green onions, optional

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, red bell pepper, green bell pepper, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the zucchini and garlic and cook for another 2–3 minutes.
4. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and optional cayenne. Cook briefly until fragrant.
5. Add the tomato paste and stir it into the vegetables for about 1 minute.
6. Pour in the diced tomatoes, crushed tomatoes, and vegetable broth. Stir until well combined.
7. Add the black beans, kidney beans, pinto beans, and corn and stir to combine.
8. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
9. Taste and adjust the salt, pepper, chili powder, or cayenne as desired.
10. Stir in the fresh lime juice just before serving.
11. Ladle into bowls and serve with optional cilantro, avocado, shredded cheese, sour cream, green onions, or additional lime.

Notes

• Mushrooms, sweet potatoes, butternut squash, celery, spinach, or kale can be added for extra vegetables. Add firm vegetables early and leafy greens near the end of cooking.
• Add cooked quinoa, brown rice, or lentils for an even heartier chili.
• For extra smoky flavor, add more smoked paprika or finely chopped chipotle pepper in adobo sauce.
• For a milder chili, omit the cayenne pepper and use mild chili powder.
• Cannellini beans, chickpeas, or additional black beans can replace any of the beans.
• For a fully vegan meal, use avocado, cilantro, green onions, dairy-free cheese, or plant-based sour cream as toppings.
• For a thicker chili, simmer uncovered a little longer or mash some of the beans directly in the pot.
• Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze in freezer-safe containers. Add a splash of vegetable broth or water when reheating if needed.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390 kcal
• Sugar: 14 g
• Sodium: 820 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 17 g
• Protein: 18 g
• Cholesterol: 0 mg