5-Ingredient Vegetarian Chili: Quick, Easy, and Delicious!

Are you craving a warm, comforting bowl of chili but short on time or ingredients? Look no further! This 5-ingredient vegetarian chili recipe is incredibly simple, satisfying, and packed with flavor. It’s perfect for busy weeknights, lazy weekends, or anytime you want a hearty meal without spending hours in the kitchen. This recipe focuses on maximizing flavor with minimal ingredients, proving that delicious doesn’t have to be complicated. Plus, it’s naturally vegetarian and easily adaptable to be vegan, gluten-free, and more!

## Why You’ll Love This Recipe

* **Minimal Ingredients:** Seriously, only five core ingredients! Plus some optional toppings to customize it your way.
* **Quick & Easy:** Ready in under 30 minutes, making it ideal for busy schedules.
* **Budget-Friendly:** Made with pantry staples, it’s an affordable and delicious meal option.
* **Flavorful:** Don’t let the simplicity fool you; this chili is bursting with rich, savory flavors.
* **Versatile:** Easily adaptable to your taste preferences and dietary needs. Add more vegetables, adjust the spice level, or swap out ingredients as desired.
* **Healthy & Hearty:** Packed with fiber, protein, and nutrients, it’s a wholesome and filling meal.

## The 5 Essential Ingredients

1. **Canned Diced Tomatoes:** These form the base of the chili, providing a juicy and slightly acidic flavor. Opt for diced tomatoes with their juice for the best texture.
2. **Canned Kidney Beans:** These are the workhorse of the chili, adding protein, fiber, and a hearty texture. You can also use other beans like black beans or pinto beans, depending on your preference.
3. **Tomato Paste:** This is the secret ingredient that adds depth and richness to the chili. It concentrates the tomato flavor and helps to thicken the sauce.
4. **Chili Powder:** This is the key spice that gives the chili its characteristic flavor. Choose a good quality chili powder for the best results. You can adjust the amount to your desired level of spiciness.
5. **Vegetable Broth:** This adds moisture and flavor to the chili. You can use low-sodium vegetable broth to control the salt content.

## Optional Ingredients & Toppings (For Extra Flavor!)

While the core recipe only uses five ingredients, feel free to add these to elevate your chili further:

* **Onion:** Diced onion adds a savory base note. Sauté it before adding the other ingredients.
* **Garlic:** Minced garlic adds a pungent and aromatic flavor. Sauté it with the onion for the best results.
* **Bell Pepper:** Diced bell pepper adds sweetness and texture. Add it to the pot with the onion and garlic.
* **Corn:** Frozen or canned corn adds sweetness and a pop of color.
* **Jalapeño:** For extra heat, add diced jalapeño to the chili.
* **Spices:** Experiment with other spices like cumin, smoked paprika, oregano, or cayenne pepper.

**Topping Ideas:**

* Shredded Cheese (Cheddar, Monterey Jack, or Pepper Jack)
* Sour Cream or Greek Yogurt (Vegan options available!)
* Diced Avocado
* Chopped Cilantro
* Green Onions
* Tortilla Chips or Cornbread
* Hot Sauce
* Lime Wedges

## Step-by-Step Instructions

This chili comes together in just a few simple steps:

**Yields:** 4-6 servings
**Prep time:** 5 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 (28 ounce) can diced tomatoes, undrained
* 2 (15 ounce) cans kidney beans, rinsed and drained
* 1 (6 ounce) can tomato paste
* 2-3 tablespoons chili powder (adjust to taste)
* 1 cup vegetable broth

**Optional Ingredients (for extra flavor):**

* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, diced
* 1 cup frozen or canned corn
* 1 jalapeño, seeded and minced (optional)
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika

**Instructions:**

**Step 1: Sauté Aromatics (Optional):**

If using onion, garlic, and bell pepper, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and diced bell pepper (if using) and cook for another 2-3 minutes, until fragrant.

**Step 2: Combine Ingredients:**

Add the canned diced tomatoes (with their juice), rinsed and drained kidney beans, tomato paste, chili powder, and vegetable broth to the pot. If using corn and jalapeño, add them now.

**Step 3: Simmer:**

Bring the chili to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.

**Step 4: Adjust Seasoning:**

Taste the chili and adjust the seasoning as needed. Add more chili powder for a spicier flavor, or a pinch of salt and pepper to taste. If the chili is too thick, add a little more vegetable broth to reach your desired consistency.

**Step 5: Serve and Enjoy!**

Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips. Serve hot and enjoy!

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder to your desired level of spiciness. For a milder chili, start with 2 tablespoons of chili powder and taste as you go. For a spicier chili, add up to 4 tablespoons or more, or add a pinch of cayenne pepper.
* **Bean Variety:** Feel free to substitute other beans for kidney beans, such as black beans, pinto beans, or cannellini beans. Each type of bean will add a slightly different flavor and texture to the chili.
* **Vegetable Additions:** Add other vegetables to the chili, such as diced zucchini, squash, or sweet potatoes. These will add extra nutrients and flavor.
* **Slow Cooker Method:** To make this chili in a slow cooker, combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally.
* **Instant Pot Method:** To make this chili in an Instant Pot, combine all of the ingredients in the Instant Pot and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Then, release any remaining pressure manually.
* **Vegan Chili:** To make this chili vegan, simply ensure that your vegetable broth and toppings are vegan-friendly. Skip the cheese and sour cream, and opt for vegan alternatives like avocado, plant-based sour cream, or nutritional yeast.
* **Gluten-Free Chili:** This chili is naturally gluten-free as long as you use gluten-free vegetable broth and toppings.
* **Make Ahead:** This chili is even more flavorful the next day, so it’s perfect for making ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** This chili freezes well. Allow it to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Serving Suggestions

This 5-ingredient vegetarian chili is delicious on its own, but it’s also great served with:

* Cornbread or biscuits
* Tortilla chips
* Baked potatoes
* Rice or quinoa
* Over nachos

## Nutritional Information (Approximate per serving)

* Calories: ~250-350 (depending on toppings)
* Protein: ~15-20g
* Fiber: ~10-15g
* Fat: ~5-10g (depending on toppings)

(This is an estimate only and will vary based on specific ingredients and portion sizes.)

## Conclusion

This 5-ingredient vegetarian chili is a lifesaver for busy weeknights and anyone looking for a quick, easy, and delicious meal. It’s packed with flavor, adaptable to your preferences, and budget-friendly. So, gather your ingredients and get ready to enjoy a warm and comforting bowl of chili in no time! Feel free to experiment with different toppings and variations to make it your own. Enjoy!