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easy vegetarian chili in two bowls with cornbread

15 Minute Easy Vegetarian Chili

Want an easy vegetarian chili to warm up on a cold winters night? Look no farther than your kitchen for all the ingredients you'll need for this 15 minute chili.
Course dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Author Rebecca


  • 1 tablespoon olive oil
  • ½ medium onion diced
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 can kidney beans (~15 oz)
  • 1 tablespoon green chiles
  • 1 can diced tomatoes, with liquids (~15 oz)
  • 1 tablespoon tomato paste
  • ½ whole green bell pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • sharp cheddar cheese (optional) shredded


  • Heat large saucepan over medium/high heat. Sautee onion and garlic in olive oil for 3-5 minutes. While onion and garlic are cooking, dice green bell pepper.
  • Add beans, chiles, diced tomatoes, tomato paste, bell pepper, and spices to onion mixture. Simmer for 10 minutes.
  • Serve and top with cheddar cheese and cornbread muffins (recipe in notes)


How to make the cornbread
-use a box of Kodiak Cake cornbread mix, follow instructions for green chile cornbread, use same green chile can from chili recipe)