Best 3 Vegetarian Pantry Chili Recipes

Indulge in a hearty and flavorful vegetarian feast with our diverse collection of pantry chili recipes. From classic favorites to innovative twists, these chili recipes are a symphony of spices, textures, and wholesome ingredients. Discover the goodness of traditional three-bean chili, where the harmonious blend of kidney, pinto, and black beans takes center stage.

Embark on a culinary journey with our white bean and kale chili, a delightful fusion of creamy white beans, earthy kale, and a touch of zesty lemon. For a smoky and robust experience, try our chipotle black bean chili, where the smoky heat of chipotle peppers dances with the richness of black beans.

Experience a taste of the Southwest with our vegetarian chili verde, a vibrant green chili made with tomatillos, poblano peppers, and a medley of colorful vegetables. If you prefer a hearty and comforting classic, our lentil chili is a must-try, featuring plump lentils, sweet potatoes, and a symphony of spices.

For a unique twist, explore our sweet potato and black bean chili, where the natural sweetness of sweet potatoes harmonizes with the earthy depth of black beans. And for those who love a bit of heat, our spicy three-bean chili brings the fire with a blend of three types of beans, chili peppers, and a hint of cayenne.

Each recipe in this collection is carefully crafted to deliver a satisfying and unforgettable vegetarian chili experience. Whether you're a seasoned chili enthusiast or a curious culinary explorer, these recipes are sure to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

VEGETARIAN "PANTRY" CHILI

Vegetarian

Only 3 main ingredients, the rest are seasonings. Found this recipe on [email protected], and I thought it was easy and pretty tasty so I would share. I also tweeked a bit. This is an excellent recipe for Phase 1, or for that matter for anyone needing a quick dish.

Provided by Miss Annie in Indy

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
2 teaspoons chili powder, to taste
1 teaspoon cumin
1/2 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon black pepper, to taste (optional)
1/2 teaspoon garlic powder, to taste (optional)
1/2 teaspoon salt, to taste (optional)
1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)

Steps:

Combine first 10 ingredients in a pot.
Add V8 or water to make the chili as thin as you like.
Bring to boil, reduce heat and simmer for aprox 30 minutes.
This makes about 6 one cup servings.
May be served with grated cheese or other condiments of choice on top.

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

VEGETARIAN SKILLET CHILI

Vegetarian Skillet Chili image

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Provided by Melissa Clark

Categories easy, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Steps:

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Good options include black beans, kidney beans, pinto beans, and chickpeas.
Don't be afraid to add vegetables. Vegetables add flavor, nutrition, and texture to chili. Good options include onions, peppers, carrots, celery, and corn.
Use a flavorful broth. The broth is the base of your chili, so make sure it's flavorful. Good options include vegetable broth, chicken broth, or beef broth.
Season your chili well. Chili is a flavorful dish, so don't be afraid to add spices. Good options include chili powder, cumin, oregano, and garlic powder.
Let your chili simmer. Simmering allows the flavors to meld and develop. The longer you simmer your chili, the better it will taste.
Serve your chili with your favorite toppings. Good options include sour cream, shredded cheese, chopped cilantro, and diced avocado.

Conclusion:

Vegetarian pantry chili is a delicious, easy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and beans, and it's also a healthy and satisfying meal. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!