This hearty one-pot veggie chili brings together three kinds of beans, colorful vegetables, and warming spices in a rich tomato broth. Top with oven-baked tortilla chips for the perfect meal.
Recipe Quick Look: Veggie Chili
🕗 Prep Time: 20 minutes
🔥 Cook Time: 20 minutes
⏰ Total Time: 40 minutes
🍽️ Servings: 6
⭐ Difficulty: Moderate – chop and sauté onions, mushrooms, and garlic; add spices, then diced tomatoes, beans, and broth; simmer; add chopped kale, top with optional toppings, and enjoy
🌿Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free, nut-free
🙏 Daniel Fast recipe
I made this chili today for my Bible study class. The Church is doing a 21-day Daniel fast. This was so good I could have eaten the entire pot. I will be making this again. I love it.
- Maud Trahan
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Why You'll Love This Veggie Chili
- Hearty and satisfying: Black beans, kidney beans, and pinto beans give this chili substance, with mushrooms adding a pleasantly chewy texture.
- Big flavor from simple ingredients: Chili powder, cumin, garlic, and fire-roasted tomatoes create a flavorful base using everyday pantry staples.
- An easy one-pot meal: Everything cooks in one pot, meaning fewer dishes to wash after dinner.
- Packed with vegetables: Onion, bell pepper, mushrooms, zucchini, tomatoes, and kale bring variety to every bowl.
- Easy to customize: Adjust the heat, swap the beans, or use the greens you have on hand.
- Great for leftovers: Make a batch for dinner and portion the rest for convenient lunches.
Mushrooms add savory depth, zucchini turns tender, and fire-roasted tomatoes give every spoonful a lightly smoky flavor. Ready in about 40 minutes, this one-pot meal is vegan, oil-free, gluten-free, and perfect for busy weeknights or meal prep. Add your favorite toppings, grab a spoon, and settle in for a bowl of plant-based comfort food.
We've recommended this veggie chili recipe on our Daniel Fast Food List, Starch Solution recipes, and our 5-Day Healthy Christian Woman Bootcamp. It's received great reviews. Once you prepare this a few times, you may be inspired to make modifications, like adding some fresh or fire-roasted corn or even shredded carrots. Or substituting collard greens for kale, and so forth.
Health Benefits
Black beans, kidney beans, and pinto beans contribute plant-based protein. Protein helps your body build and maintain tissues, including muscles, making beans an important foundation for a meatless meal. UCLA Health describes beans as nature's perfect food.
This veggie chili is high in fiber and helps you get the plant diversity linked to health and vitality. Check out this article on How to Eat Over 30 Plants a Week.
Key Ingredients
- Diced Tomatoes: I used fire-roasted diced tomatoes for a deeper, smoky flavor, but regular diced tomatoes work beautifully as well. Include the juices when adding them to the pot.
- Pinto, Kidney, and Black Beans: Give this veggie chili a hearty, substantial bite with creamy centers.
- Homemade Date Syrup: This simple recipe of dates, water, and lemon juice provides a touch of sweetness to balance the savory and tart flavors from the other ingredients. No added sugar in this homemade date syrup.
The recipe card below includes a full list of ingredients with exact amounts.
Substitutions and Variations
- Beans: No need to buy three different varieties if your pantry is already stocked. Use any combination of black, kidney, and pinto beans, keeping the total at three 15-ounce cans. Cannellini beans also work for a softer, creamier variation. You may also like our White Bean Chili.
- Greens: Use spinach in place of kale and stir it in at the end, since it wilts quickly. Finely chopped collard greens are another option, but add them during the simmering stage so they have time to soften. If you're really into greens, check out our Sautéed Kale and Mushrooms.
- Heat level: To make it milder, leave out the jalapeño or choose a mild green chili. To turn up the heat, keep more of the jalapeño’s seeds and inner membranes or add a pinch of cayenne. Taste before adding more, especially when cooking for people with different spice preferences.
- Other veggies: It's okay to leave out the zucchini or mushrooms. You can also add shredded carrot, fresh or frozen corn, or a rainbow of different-colored bell peppers.
How to Make Veggie Chili
- Step 1: Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown.
- Step 2: Add garlic, jalapeño, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water or veggie broth.
- Step 3: Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
- Step 4: Add diced tomatoes with their juices, drained beans, and water or veggie broth. Stir well.
- Step 5: Bring to a gentle boil over medium-high heat. Reduce heat and simmer uncovered for another 10 minutes.
- Step 6: Stir in the chopped kale, frozen corn (if using), and homemade date syrup; cover and turn off the heat. When kale wilts and is bright green, the chili is ready!
Expert Tips
- Chop for the cooking time. Small pieces of zucchini and bell pepper cook faster and make it easier to get a little of everything in each spoonful.
- Let the onion develop color. Light browning adds depth to an oil-free chili. Reduce the heat if it starts to burn.
- Check your chili powder. A seasoning blend and pure hot chile powder are not interchangeable at the same amount.
- Keep the tomato juices. They are part of the flavorful liquid base.
- Adjust the liquid at the end. Simmer uncovered a little longer for a thicker consistency, or add a splash of broth if it becomes too thick.
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Serving Suggestions
- Lime and cilantro brighten the finished chili, while a dollop of cashew sour cream or avocado provides a creamy contrast.
- This veggie chili pairs beautifully with brown or red rice, quinoa, air fryer smashed potatoes, air fryer plantains, or a baked sweet potato.
- If you're not doing the Daniel Fast, enjoy this veggie chili with vegan cornbread muffins.
- Enjoy a cup of this chili with our vegan nachos made with plant-based cheese sauce.
- For a non-alcoholic, no-added-sugar sipper, try our spicy margarita mocktail or watermelon mocktail to cool things down.
Veggie Chili FAQs
Beans and mushrooms make a hearty combination. Beans add substance and creamy texture, while mushrooms contribute savory flavor and chewiness. This recipe uses three varieties of beans, so there is no need for a packaged meat substitute.
Black beans, kidney beans, and pinto beans all work well. Black and kidney beans generally hold their shape, while pinto beans give the chili a softer, creamier texture. Use all three for variety or make the recipe with whichever beans you have.
Simmer it uncovered so some liquid evaporates, or mash a small portion of the beans and stir them back into the pot. The chili also thickens as it cools, so allow it to rest briefly before deciding whether it needs further reduction.
Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.
This veggie chili brings hearty beans, colorful vegetables, and warming spices together in one easy pot. Make it mild or spicy, finish it with your favorite toppings, and save a few portions for the week ahead. It is a practical, flavorful way to put more plants on your plate.
More Hearty Bean Recipes to Try
Did You Try This Recipe?
We hope you love this vegan and oil-free veggie chili recipe. It truly is a Daniel Fast meal prep favorite. If you did try this or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love your feedback to help us improve.
Veggie Chili
Ingredients
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
- 1 ½ cups mushrooms, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 Tablespoons chili powder
- 1 Tablespoons ground cumin
- 1 28- oz. can of fire-roasted or regular diced tomatoes (with their juices)
- 1 15- oz. can of black beans, drained
- 1 15- oz. can of kidney beans, drained
- 1 15- oz. can of pinto beans, drained
- 2 cups water or low-sodium vegetable broth
- 2 cups kale, finely chopped
- 1 cup frozen corn (optional)
- 1 to 2 Tablespoons Simple Homemade Date Syrup
- Salt to taste
Optional toppings
- 1 avocado diced
- ¼ cup chopped fresh cilantro
- Fresh-squeezed lime juice
- Cashew sour cream
Instructions
- Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown.
- Add garlic, jalapeno, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water.
- Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
- Add diced tomatoes with their juices, drained beans, and water or vegetable broth. Stir well to incorporate.
- Increase heat to medium-high until the chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
- Stir in chopped kale, frozen corn (if using), and homemade date syrup, cover, and turn off the heat. When the kale wilts and is bright green, the chili is ready!
- Add your favorite toppings and enjoy!
Notes
- Lime and cilantro brighten the finished chili, while a dollop of cashew sour cream or sliced avocado (or homemade guacamole) provides a creamy contrast.
- This veggie chili pairs beautifully with brown or red rice, quinoa, air fryer smashed potatoes, air fryer plantains, or a baked sweet potato.
- Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.
Gigi & Sersie says
A meal prep staple I even enjoy in the summer. An all-around winner!
D in LA says
The family enjoyed this one. I added some cayenne to spice it up. The cashew cream was fantastic
Gigi & Sersie says
That's awesome D! We're so glad you enjoyed it. Yes, the cashew cream is a game-changer. 🙂
Alicia Lyles says
This is absolutely one of my favorite recipes. It’s easy, filling & perfect on the cold & rainy nights.
Gigi & Sersie says
Hey Alicia - We're so glad you love this recipe. We agree... it's filling and perfect on cold rainy nights.
Foluke says
Absolutely love it, I swapped the kale with spinach though, definitely 5star
Gigi & Sersie says
That's great, Foluke. Thank you for taking the time to rate and leave a review.
Jerrelyn Gaines says
Excellent!!!
This veggie chili is truly nourishing and satisfying from the very first bite. It’s hearty without feeling heavy, filled with tender beans, colorful vegetables, and a rich tomato base seasoned just right with warming spices. Every spoonful has depth—smoky, slightly spicy, and beautifully balanced—reminding me that nothing is lacking, even without meat. It’s comfort food that feels good in the body and aligned with taking care of the temple God has given us.
Gigi & Sersie says
Amen, Jerrelyn. Thank you for taking the time to rate and leave a review. We're so glad you enjoyed it and felt good after eating it.
Shannon says
WOW!! This is such a great recipe. I omitted the jalapenos and date syrup since I didn't have it on hand, but man oh man! So So good! I sent the recipe in our family group chat and have made this multiple times aside from our Daniel Fast. Thank you for share such a great recipe!🤤
Gigi & Sersie says
That's great! Thank you for sharing, Shannon. Yes, it's definitely a year-round recipe. 🙂
Maud Trahan says
I made this Chilli today for my Bible study class. The Church is doing a 21 day Daniel fast. This was so good I could have eaten the entire pot. I will be making this again. I love it. Thanks for sharing
Utang says
This chili may is one of my favorites. It’s filled with all the things I enjoy eating and it’s hearty. Just had it for lunch today problem my 4th time making it. Last time I made it for my sister who was visiting me. She came into to the house smelling lovely as it was just ready. She enjoyed so much that when she got home she texted me asking for the recipe! And I sent her the link to here.
marissa says
Absolutely amazing. My husband loves it. It’s so clean but super filling, while also giving you a comfort food vibe! 10/10 recommend!
Gigi & Sersie says
Awesome! Thanks Marisa. We're so glad y'all like it. It's a go-to favorite in my household.
Jennifer says
This chilli is so hearty, I don't miss the meat at all. Now that there is a chill in the air, planning a large batch to use now and freeze for later.
Judy says
I love this chili. My family loves it too. You don't miss the meat at all! We usually eat it with brown rice or yams.
Marie says
This is the best chili ever, especially when our weather is more than chilly. It’s a quick recipe and so yummy.
Gigi & Sersie says
Thank you, Marie! That's a huge endorsement. We're so glad it's a go-to meal for you. It is for me (Gigi) too. 🙂
Ut says
This has become a staple! So yummy 🤤 predictably. I added radishes today. Hearty and I feel good after.
Gigi & Sersie says
Thank you, Utang. Radishes are a great way to boost the nutrient density!