One Pot Vegetarian Chili made with kidney beans, pasta, and corn. This recipe is super flavorful, makes for a delicious vegetarian dinner and great for meal prep!
This was inspired by my other heart warming recipes on this site: Vegan Pumpkin Chili, Vegan Chicken Afritada, Vegan Pho, and Macaroni Soup.
Ingredients
Listed below are all the ingredients you will need:
- olive oil
- onion
- garlic
- chili powder
- ground cumin
- salt
- vegetable broth
- strozzapreti pasta
- kidney beans
- sweet corn
- fresh cilantro
- can diced tomatoes
- tomato purée
- agave syrup
- vegan cheese
See recipe card for quantities.
Instructions
Heat a large pot with oil on medium heat and fry onion and garlic until tender then add chili powder, cayenne pepper, cumin powder, and salt.
Add vegetable broth, pasta, kidney beans, corn, cilantro, and diced tomatoes.
Mix until well combined. Bring to a boil then turn the heat to low and cook for 15 minutes.
Stir agave syrup and cook for another 5 or 10 minutes until pasta is al dente. Sprinkle vegan cheese and serve hot.
Substitutions
- Pinto Beans: You can use pinto beans instead of kidney beans in your chili for a different texture and taste.
- Red Bell Pepper: Try using diced carrots or zucchini instead of red bell pepper to add some color and flavor to your bowl of chili.
- Adobo Sauce: Make your chili taste even better by adding a tablespoon of adobo sauce from canned chipotle peppers.
Variations
- Gluten-Free Option: If you're gluten-free, you can switch the strozzapreti pasta for gluten-free pasta or quinoa instead.
- Dairy-Free Twist: If you're avoiding dairy, you can leave off the cheese and try vegan sour cream or avocado slices instead.
Storage
- Fridge: Allow the chili to cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 2 days.
- Freezer: To freeze the chili, let it cool completely, then transfer it to freezer-safe containers or resealable bags. It will keep well in the freezer for up to 2-3 months.
- Reheating: When ready to enjoy, simply reheat the chili on the stovetop over medium heat or in the microwave until warmed through.
Top Tips
- Adding garnishes like grated cheddar cheese, sour cream, sliced or diced avocado, tortilla chips (crumbled if desired), additional cilantro or lime wedges take the chili to the next level!
- This recipe is very versatile, feel free to remove the pasta and add more beans like pinto or even black beans!
FAQ
Chili can be a healthy choice for a diet, especially if it's loaded with veggies, beans, and spices, providing fiber, protein, and essential nutrients.
Both methods have their perks; stovetop cooking is quicker, while the crockpot allows flavors to develop over time, resulting in a richer taste and tender texture.
The best flavor in chili comes from a combination of spices like chili powder, cumin, and paprika, along with ingredients like onions, garlic, and tomatoes, creating a deliciously complex and hearty dish.
One Pot Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 4 cloves garlic finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1 ½ teaspoons salt
- 4 cups vegetable broth
- 10 ounces strozzapreti pasta* uncooked
- 1 (15) ounce kidney beans drained and rinsed
- 1 cup sweet corn drained and rinsed
- ¼ cup fresh cilantro chopped
- 1 (14) ounces can diced tomatoes
- 1 cup tomato purée
- 3 tablespoons agave syrup
- vegan cheese garnish
Instructions
- Heat a large pot with oil on medium heat and fry onion and garlic until tender. Then add chili powder, cayenne pepper, cumin powder, and salt.
- Add vegetable broth, pasta, kidney beans, corn, cilantro, diced tomatoes, and tomato purée and mix until well combined.
- Bring to a boil then turn the heat to low and cook for 15 minutes.
- Stir agave syrup and cook for another 5 or 10 minutes until pasta is al dente. Sprinkle vegan cheese and serve hot.
Notes
Claire M says
vegan ricotta cheese would be perfection!
Liz L says
The list of ingredients is long, but totally worth it. I doubled the recipe and froze everything. I forgot I had the chili in the fridge (about a week) and it tasted even better.