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vegetarian chili in a bowl with cilantro
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3.67 from 3 votes

Basic Vegetarian Pantry Chili

The easiest vegetarian pantry chili, made with pantry staples. This basic recipe is packed with flavor and high in plant-based protein and fiber.
Course Main Course
Cuisine Mexican, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 1 bell pepper (red, orange or yellow), diced (optional)
  • 3 tablespoons chili powder (see notes)
  • 1/2 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 1 tablespoon cocoa powder, unsweetened
  • 1 can (796ml/28oz) diced or whole tomatoes, with juices
  • 2 cups vegetable broth
  • 1 cup dry green or brown lentils
  • 1 can (450ml/19oz) red kidney beans or black beans, drained and rinsed
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt, more to taste
  • Pepper, to taste

Optional Toppings

  • Avocado, sliced or diced
  • Cilantro, chopped
  • Cheese (vegan to make the recipe vegan)
  • Sour cream (vegan to make the recipe vegan)
  • Squeeze of lime juice

Instructions

  • Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until golden and fragrant. Sprinkle with salt and pepper.
  • Add the jalapeño and/or bell pepper (if using) and sauté for another 5 minutes. Add in the chili powder, cumin, paprika and oregano. Cook for 1-2 minutes, then stir in the tomato paste and cocoa powder and cook for another 2 minutes.
  • Add the diced tomatoes, vegetable broth, lentils, beans and soy sauce. Bring to a boil, then simmer covered for 25-30 minutes, or until the lentils are cooked and tender.
  • Stir in the red wine vinegar. Taste and add more if needed. You can also add lime juice for more acidity and more salt and pepper to taste.
  • Serve with cilantro, avocado, cheese and sour cream (vegan for a vegan chili).

Notes

A note on spice: Different brands of chili powders may have different levels of spice. I used 3 tablespoons and it was perfect for me. However, some have noted that the recipe was too spicy. For this reason, I recommend starting with half the amount of chili powder, especially if you don't enjoy spice. Add more as needed.
You can skip the peppers if preferred to completely make this a pantry recipe. I typically just add a seeded jalapeño as I can't handle too much heat. If you want a spicier chili, you can keep the seeds or use two jalapeño peppers. 
I don't recommend using green bell peppers as the flavor doesn't work well in this recipe compared to red, yellow or orange varieties.
If you use whole canned tomatoes, crush them into smaller pieces. I actually prefer this over diced tomatoes as it adds a better texture.
If you don't have any broth, you can use water. Adjust the salt to taste.