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15 Minute Vegetarian Chili

When I was a vegetarian as a teenager I used to make the recipe all the time. It is very inexpensive (maybe $3 for the recipe) and takes almost no time at all. Eat alone or use it as a burrito filling. Omit the cheese for a vegan recipe.

3.5 · 2 reviewsRecipe card by MandAsEditorial by recipesvibrant · Updated October 15, 2026
VeganLow CholesterolHealthy< 15 MinsBeginner CookEasy
15 Minute Vegetarian Chili

Total time

15 min

Servings

4

Calories

226.2

Category

Beans

This 15-minute vegetarian chili transforms pantry staples into a robust, flavor-packed meal that is perfect for busy weeknights. It is an ideal go-to for beginner cooks needing a hearty, soul-warming bowl without the lengthy simmer time.

Ingredients

Makes 4 servings

  • 1 kidney beans
  • 1 black beans
  • 1 fire-roasted tomatoes
  • 1 tomatoes and green chilies
  • 1 salsa
  • water
  • vegetable broth

Method

  1. Combine all ingredients in a pot.

  2. Cover and simmer over medium heat for 10 minute

  3. Serve with cheese, hot sauce, and/or tortilla chips.

Cook's notes

  • Drain only the kidney and black beans, but pour the entire can of fire-roasted tomatoes and green chilies into the pot to retain their flavorful, seasoned juices.
  • Use high-quality vegetable broth instead of plain water to give the chili a deeper, more complex base in under ten minutes.
  • For a thicker consistency, take a potato masher or the back of a large spoon and crush about one-quarter of the beans directly in the pot before serving.
  • Since this recipe relies on canned ingredients, taste the chili before serving and adjust the heat levels by adding an extra splash of your favorite salsa or hot sauce.

Easy swaps

  • Instead of Kidney beans, use Pinto beansPinto beans provide a creamier texture that helps thicken the chili base naturally.
  • Instead of Vegetable broth, use Beer or StoutReplacing half the broth with a dark beer adds a rich, malty depth similar to slow-cooked chili.
  • Instead of Salsa, use Tomato pasteUse a tablespoon of tomato paste if you prefer a less acidic, more concentrated tomato flavor.
  • Instead of Green chilies, use Fresh jalapeñosDice one fresh jalapeño and sauté briefly for a sharper, more vibrant heat.

Frequently asked

Do I really need to simmer this for the full 10 minutes?

Yes, the 10-minute simmer allows the canned beans to absorb the acidity from the tomatoes and the spice from the green chilies, ensuring the chili doesn't taste like individual raw ingredients.

Can I add more vegetables to this 15-minute recipe?

Absolutely. If you want more texture, stir in canned corn or pre-cooked frozen spinach during the final 3 minutes of simmering.

Is this chili spicy?

The spice level is determined by the salsa and the tomatoes with green chilies you choose. Select a 'mild' salsa for a kid-friendly version or 'hot' for extra intensity.

How do I make this heartier for a main dish?

Serve the chili over a bed of quinoa or steamed rice, or serve it inside a hollowed-out bread bowl to turn it into a substantial dinner.

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