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Easy Vegetarian Chili

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish, Soup


  • 2 tbsp. olive oil
  • ½ a medium onion diced
  • ½ a green pepper diced
  • 1 jalapeno diced
  • 1 clove of garlic minced
  • 2 15 oz cans diced tomatoes
  • 1 14.5 oz can pinto beans drained and rinsed
  • 1 14.5 oz can black beans drained and rinsed
  • 2 cups water or vegetable broth
  • 2 tbsp. chili powder
  • 1 tsp. cumin
  • A dash or two of cayenne pepper optional
  • Cilantro for garnish


  • In a large soup pot over medium heat, warm up the oil. When hot, add the onion and green pepper, and saute until they soften and the onion become translucent, about 6 minutes.
  • Add in the jalapeno and garlic, and stir for one minute more.
  • Add in the rest of the ingredients.
  • Bring the chili to a simmer over medium heat, then reduce the heat and simmer gently on low heat for 30 minutes.
  • Garnish with cilantro.
Keyword black beans, Chili, Gluten Free, Stews