Simple One-Pot Veggie Chili Recipe (Customizable & Delicious!)

Vegetarian chili is one of those go-to comfort meals that never disappoints. It’s packed with bold flavors, hearty beans, and a rich tomato base, making it an ideal dish for chilly nights. This recipe is incredibly easy to make, with minimal prep and a quick cook time, yet it delivers restaurant-quality flavor. Whether you’re serving it as a main dish, using it as a dip, or ladling it over baked potatoes, this veggie chili is a must-try.

One of the highlights of this recipe is the homemade chili seasoning mix. Pre-made seasoning packets often contain unnecessary additives, but making your own lets you control the spice level and ingredients. This seasoning mix can be stored in your pantry for months, ready to be used whenever you crave a warm, comforting bowl of chili.

Why You’ll Love This Veggie Chili:

• Hearty & Satisfying – A protein-packed meal that fills you up without meat.
• Customizable – Adjust the spice level, add your favorite veggies, or mix in plant-based protein.
• Easy to Make – One pot and 30 minutes are all you need.
• Great for Meal Prep – Stores well in the fridge and freezer for easy future meals.
• Multi-Purpose – Eat it as a soup, over rice, on nachos, or as a dip with tortilla chips.

Ingredients Breakdown:

• Onion & Garlic: The flavor foundation for this chili, adding depth and aroma.
• Carrots: A slightly sweet contrast to balance the spice.
• Kidney Beans & Black Beans: Provide a rich texture and plant-based protein.
• Diced Tomatoes: The acidic base that ties all the flavors together.
• Vegetable Broth: Helps create the perfect consistency.
• Homemade Chili Seasoning: A perfectly balanced blend of chili powder, cayenne, cumin, garlic, onion powder, paprika, salt, and pepper.
• Impossible Burger (Optional): A great way to add extra protein while keeping the dish vegetarian.

How to Make Veggie Chili:

1. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced carrots. Sauté for about 4-5 minutes until softened.
2. Drain and rinse the kidney beans and black beans. Add them to the pot along with diced tomatoes and vegetable broth.
3. Stir in ⅓ cup of the homemade chili seasoning mix, ensuring everything is evenly coated.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally.
5. If using Impossible Burger, cook it separately according to package instructions, then stir it into the chili during the last five minutes of cooking.
6. Serve hot, garnished with shredded cheese, tortilla chips, or crackers as desired.

Crockpot Version:

For a hands-off approach, simply add all ingredients to a slow cooker and cook on low for 6-8 hours. If using Impossible Burger, cook it separately and stir it in at the end.

How to Use Leftover Chili:

• Chili Cheese Dip: Spread cream cheese in a baking dish, top with chili and shredded cheese, then bake until bubbly. Serve with tortilla chips.
• Chili Stuffed Peppers: Fill halved bell peppers with chili, top with cheese, and bake at 375°F for 20 minutes.
• Chili Mac: Stir into cooked macaroni for a chili mac and cheese twist.
• Baked Potato Topping: Spoon over a baked potato and add sour cream and chives.

Label Your Chili Seasoning Jar!

This recipe is printed on a dishwasher-safe label made for the lids of mason jars! Each label has the recipe to refill the jar and make the item (if applicable).

You can buy each label individually, or a pack of all of the pantry labels in my website shop.

Pantry Labels

Storage & Freezing Tips:

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Let cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed to loosen the consistency.

Using Souper Cubes

This is perfect for Souper Cubes—silicone trays that are for the freezer to proportion food! I use them for EVERYTHING!! The cubes make it so easy to pop out and defrost and reheat just what you need. They are also oven safe!

This veggie chili is a delicious, nutritious, and versatile dish that can be enjoyed in so many ways. Whether you make it for a weeknight dinner, meal prep for the week, or serve it at a gathering, it’s sure to be a hit. Try customizing it with your favorite veggies or toppings to make it your own!

This Recipe is in my Cookbook, From Scratch!

I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.

From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:

Buy From Scratch

Check Out The Pantry Labels

In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.

Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.

Pantry Labels

Veggie Chili w/ Chili Seasoning

Maria Watkins, LivingPlanetFriendly

This flavorful vegetarian chili is perfect for chilly days. It can be easily customized according to your taste preferences.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6 people

Ingredients

  

Chili Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 1 to 2 tablespoons garlic minced
• 2 medium carrots diced
• 1 16 ounce can kidney beans
• 1 16 ounce can black beans
• 1 16 ounce can diced tomatoes
• 4 cups vegetable broth
• ⅓ cup of chili seasoning mix
• 12 ounces Impossible burger optional
• salt and pepper to taste

Chili Seasoning Mix

• 6 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 2 tablespoons salt
• 2 teaspoons pepper

Instructions

 

To Make Chili Seasoning:

• Add all of the ingredients to a 16 ounce pint jar.
• Seal the jar tightly and shake until all the ingredients are well mixed.
• Store the jar in a cool, dry place like your pantry or a cabinet until it’s ready to use.
• Note: ⅓ cup of the mix is equivalent to one seasoning packet.

To Make Chili:

• Add diced onion, minced garlic, diced carrots and olive oil to a large pot and cook for 4 to 5 minutes.
• Drain and rinse kidney beans and black beans.
• Add beans, tomatoes and vegetable broth to the pot. Add homemade chili seasoning mix, or a chili seasoning packet. Mix until combined.
• Bring the mixture to a boil, and then reduce the heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally. The chili will thicken during this time.
• If using Impossible Burger for added protein, cook it according to package instructions in a separate skillet.
• Once cooked, stir into the chili and let simmer for an additional 5 minutes.
• Serve hot, garnished with preferred toppings such as shredded cheese, crackers or tortilla chips.

Notes

This can be easily made in a crockpot, just add all of the ingredients, cover and cook for 6 to 8 hours. The Impossible Burger should be cooked on the stovetop and stirred into the chili. 

My favorite way to eat this chili is not actually as a soup, but instead as a dip. I add ½ a block of cream cheese spread in the bottom of a 2 cup ceramic baking dish from Souper cubes. I add a scoop of chili on top, and top with shredded taco cheese. We like eating it with hint of lime tortilla chips!