Easy Vegetarian Chili
Save time and effort during the week with this Easy Vegetarian Chili. With a ton of plant-based protein & tasty veggies, it’s a weeknight favourite!
This time of year seems to be incredibly busy for everyone. Now that we’re back into the swing of things and starting to get accustomed to the new year, life is full speed ahead. With limited time in our schedules, it’s important to be able to prioritize our time doing things that bring you joy. As much as I love cooking and recipe testing, for some, it may not bring them much excitement. So if your list of joyful activities doesn’t include spending time in the kitchen making dinner, that’s where this Easy Vegetarian Chili comes in. Not only does it take minimal preparation but it also cooks really quickly. That means it will be on the table in less than 40 minutes! With all of that extra time available, you can spend more time doing things that mean the most to you.
Ingredients for Easy Vegetarian Chili
The main ingredients for this Easy Vegetarian Chili are:
- Beans (packing in the plant-based protein and fibre)
- Diced tomatoes
- Tomato sauce
- Carrots
- Corn
- Spinach (fresh or frozen)
- White onion
- plus delicious spices and seasonings!
Pretty simple right?! If you prefer to make this a non-vegetarian chili, you can add some ground meat before adding the beans. Let it cook for 7-10 minutes and then continue on with the recipe. Alternatively, you can try out my Easy Turkey Chili recipe.
Vegetarian Chili Nutrition
The combination of white kidney beans and black beans really amplifies the plant-based protein content of this chili. That means you will be feeling full and satisfied once you’ve polished off a bowl or two of this chili. If you aren’t a fan of kidney beans or black beans, you can use whatever beans or pulses you have on hand. Find some suggestions for substitutes in the recipe notes section.
This Easy Vegetarian Chili is SO easy to whip up. It also makes a big batch that you can keep in the fridge for leftovers throughout the week, serve at a dinner party, or freeze for those chilly lazy nights in! If keeping it in the fridge, it will stay good for 3-4 days. If storing in the fridge it will keep well for 4-6 months. Just be sure you’re using airtight containers!
If you’re looking for additional dinner ideas, you will also love these easy weeknight recipes for busy schedules:
- 20 Minute Balsamic Dill Chicken
- Edamame Noodle Bowl with Peanut Sauce
- Slow Cooker Butter Chicken
- Easy Chickpea Stir Fry
If you make this Easy Vegetarian Chili I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Easy Vegetarian Chili
Ingredients
- 1/2 cup white onion, diced
- 2 tsp fresh garlic, minced
- 3 large carrots, peeled and diced
- 1 796 ml can diced tomatoes
- 1 680 ml can tomato sauce
- 1 540 ml can white kidney beans, drained and rinsed
- 1 540 ml can black beans, drained and rinsed
- 1 341 ml can corn kernels
- 150 grams frozen chopped spinach, or 3 cups fresh spinach
- 1/2 tsp chili powder
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp each black pepper and salt
Instructions
- In a large pot, heat the olive oil on medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
- Add the diced carrots, diced tomatoes and tomato sauce and mix well. Bring to a low boil for 5 minutes to help cook the carrots.
- Once the carrots are mostly cooked through, add the beans, corn, spices and herbs. Mix well.
- Add the spinach. If frozen spinach, allow for 5-7 minutes until the spinach has thawed and can easily be incorporated into the chili. If fresh spinach, mix it into the chili and allow it to wilt for 1-2 minutes.
- Season with salt and pepper. Serve with your choice of fresh herbs and toppings. Enjoy!
Notes
- Beans: If you prefer a different kind of beans (ex. lentils, chickpeas, pinto beans, navy beans, etc.) feel free to use these instead.
- Corn: If you are not a fan of corn, you can omit it and add extra carrots or a diced bell pepper.