A white dutch oven with vegetarian bean chili.

Healthy Vegetarian Bean Chili

A satisfying and flavorful chili with a tomato base, chili seasoning, and plant-based beans for protein. So delicious and perfect for Fall/Winter! 

Course Main Course
Cuisine American, Mexican
Keyword bean chili, vegetarian bean chili, vegetarian chili, vegetarian soup
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 350 kcal
Author A Simple Palate


  • 2 Tbsp olive oil
  • 1 small yellow onion, diced
  • 1 28 oz. can fire roasted crushed tomatoes
  • 1 28 oz. can fire roasted diced tomatoes
  • 1 1/2 cup water
  • 3/4 cup frozen corn
  • 1 14 oz. can of each black beans, cannellini beans, garbanzo beans


  • 2 Tbsp paprika
  • 1 Tbsp (each) chili powder, cumin
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch of crushed red pepper


  • cheese
  • fresh cilantro, minced
  • tortilla chips, crumbled


  1. In a deep pot saute diced onion in olive oil with a little salt for 3-5 minutes on medium heat, onions should be browned and soft. Add crushed/diced tomatoes, water, then stir in beans and spices. 

  2. Let chili simmer for 1 hour on low heat, stir occasionally to avoid burning. Add corn for the last 10 minutes. Adjust seasoning and salt to taste if needed.

  3. Serve in a bowl with fresh cilantro, cheese, and tortilla chips if desired. 

Recipe Notes


Nutrition Facts
Healthy Vegetarian Bean Chili
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.