Vegetable filled vegan chili

This vegan chili is full of vegetables and flavor and SO good. I am the type of person that likes chili and soup all year long, but this is perfect on a chili evening (no pun intended). This is also super easy to throw together, it only takes about 30-40 minutes, start to finish! It all depends on how fast you are at chopping vegetables. 🙂

I like to have everything chopped and prepped and ready to go before I begin because the cooking process goes pretty fast.


I use three types of beans in this chili because I like the variation in color, but you can use what you have on hand, but I think 3 cans of beans is perfect. You could do two cans of kidney beans and one can of pinto, or mix it up however you would like.



I love this enameled cast iron dutch oven (it’s the same on in these pictures) and use it ALL the time. In fact, I love it so much that I bought another one in a different color! I don’t think I’ll need two because they last forever, but I couldn’t say no.

bowl full of vegan chili

delicious vegan chili


Vegetable filled vegan chili

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner
Cuisine: vegetarian
Servings: 8
Author: Melissa


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 red bell pepper chopped
  • 1-2 jalapeño seeded and diced
  • 29 ounce can diced tomatoes with the juice
  • 6 tablespoons tomato paste
  • 1 1/2 cup vegetable broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • fresh cracked pepper to taste
  • 15 ounce can red kidney beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed


  • In a large stock pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
  • Add carrots, celery, bell pepper and jalapeño, sprinkle with some salt and sauté an addition 5-7 minutes.
  • Stir in tomatoes, tomato paste, vegetable broth and seasonings. Simmer, uncovered, for 15-20 minutes, or until thickened.
  • Taste and add additional salt or pepper, if desired. Because of the different sodium content in broths and beans and personal preference, you may need a little more and you may not.
  • Top with green onions, cilantro, avocado or hot sauce
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!





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    MyMommyStyle Meet Camille

    Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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