Easy One Pot Vegetarian Chilli

Easy One Pot Vegetarian Bean Chili

Dinner | 2nd April 2018 | By

This Easy One Pot Vegetarian Chilli is the meal that Andrew and I made the night that our parents first met one another. Andrew had already met my family, and I his, but it was over a year into our relationship, and the two sets of parents themselves had not. It wasn’t anyone’s fault, really. Andrew’s parents lived in Scotland and mine in South East England, so the issue of distance and logistics were legit.
But still. It was getting a bit embarrassing. So when my dad told me he had a work trip up to Scotland, I used the opportunity to set up a sophisticated little meet-n-greet dinner party ft. this One Pot Vegetarian Chilli.
Easy One Pot Vegetarian Bean Chilli
Of course, that meant that we had to, er, cook for everyone. As if there wasn’t enough resting on the evening. We’d actually only been vegetarian for a few months, and it was clear that everyone thought it was a phase. So much so, in fact, that I suspect that everyone arrived that night expecting meat.
Instead, we served this One Pot Vegetarian Chilli.

Easy One Pot Vegetarian Chilli

Easy One Pot Vegetarian Bean Chilli
Those few moments following everybody’s first bites were fantastic; eliciting exactly the kind of response a vegetarian just LOVES to hear from a carnivore. You know the one. It sounds like a backhanded compliment, and for all intents and purposes it is. And yet, somehow, they are the sweetest, most satisfying and smugness-inducing words…
“Oh! Well… this is very nice actually.”
Easy One Pot Vegetarian Bean Chilli
“Actually.” Yep, who knew that vegetarian food could actually taste good?! We learn something new every day.

Especially considering that the older generation tend not to be so generous with their enthusiasm, I counted this as a win.
I think you can see what I’m trying to say here.
This Easy One Pot Vegetarian Chilli was a hit with two grumpy old men who think that a meal isn’t complete without meat. If that isn’t praise for this recipe, I don’t know what is.
Easy One Pot Vegetarian Bean Chilli
Now before we get onto how you can make this beautiful thang, let me mention a few EXTRA (!!) bonus points regarding this One Pot Vegetarian Chilli.

This One Pot Vegetarian Chilli is:

Made in one pot
Great for freezing

Perfect for feeding a crowd
Packed with ALL FIVE of your 5-a-day!

Looking for even more ways to boost your 5-a-day? Check out this post on 9 Easy Ways to Eat More Vegetables

Now that you know the facts, let’s talk about how you can make it.
It couldn’t be easier. Seriously, you CANNOT MESS THIS UP. Simply heat some oil in a large pan, throw in all of your vegetables and fry until softened, add the remaining ingredients, and simmer for 20-25 minutes. That’s it. You’re done! Dinner on the table in 45 minutes, and lunch for the next day, too. Smart cooking for the win.

So whaddya say? Will you be making this one pot vegetarian chilli and saying goodbye to that mountain of pots and pans? 😉

Let me know in the comments below if you have any questions!

One Pot Vegetarian Chilli
Yields 4
This One Pot Vegetarian Chili is warming, cheap, healthy and so easy that it would be impossible to mess up. It's also great for lunch the next day!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1 tin kidney beans, washed and drained
  2. 2 tins butterbeans, washed and drained
  3. 500g tomato passata or tinned tomatoes
  4. 450g mixed bell peppers, sliced longways
  5. 250g mushrooms (white or chestnut), quartered
  6. 300g courgette, diced
  7. 100g red onion, diced
  8. 3 large garlic cloves, crushed (I use a garlic crush. If you don't have one, get one. You won't regret it.)
  9. 400ml veg stock (1 cube - I use Kallo. You can also make your own)
  10. 3tsp ground coriander leaf
  11. 2tsp hot chilli powder (omit if you don't like spice)
  12. 2tsp ground coriander
  13. 1/2tsp allspice
  14. 2tsp smoked paprika
  15. 15g coconut or olive oil for frying
  1. Heat your chosen oil in a large pan.
  2. Add in the bell peppers, mushrooms, courgette, red onion and garlic and fry together on a high heat for about 8 minutes, or until softened.
  3. Next, pour over the tomato passata, vegetable stock, herbs and spices. Stir together to combine, turn down the heat to medium-high, and then add in the kdiney beans and butter beans. Simmer for 15-20 minutes, or until the sauce has thickened. You can also turn down the heat to a very low setting and simmer for longer for an optimal infusion of flavours - or if you're not ready to eat right away.
  4. (Optional) Serve with a sprinkling of fresh coriander. You can also serve with a grain or pseudo-grain, which will take the portion further.
  1. This One Pot Vegetarian Chili yields 4 servings if eating on it's own, and 6 servings if accompanying with a grain or pseudo-grain.
Fuelling The Fork https://fuellingthefork.com/


  1. Kleanthis @ Yumbles

    10th August 2018 at 12:06 pm

    Great recipe Molly. It sounds like a big party of amazing flavours. The only thing that confused me is that you don’t mention adding water to the pot, although in the photos it looks like you did. I would think that at least some water has to be added in the pan after the vegetables have softened. Maybe I am wrong.

    • fuellingthefork

      12th August 2018 at 9:37 am

      Hi there! Yes, you’re absolutely right that water is added - in the form of vegetable stock. If you check the recipe card, on step 3 you can see the instruction “Next, pour over the tomato passata, vegetable stock, herbs and spices.” just after the vegetables have softened. Does that make sense? 🙂

      • Kleanthis @ Yumbles

        13th August 2018 at 7:14 am

        Yeah it does now. I was just confused for not seeing the word “water” anywhere. Thank you for the clarification.

        • fuellingthefork

          13th August 2018 at 12:17 pm

          You’re more than welcome! I apologise for the confusion. P.S. I LOVE your website! Such a great selection of products and so many things I now want to try! 🙂

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  4. Albert Bevia

    3rd April 2018 at 6:56 pm

    I love the combination of beans and veggies that you used in this chilli, it sounds amazing in everyway, superb recipe, and yeah if you can get carnivores to love it, you got a BIG winner here!

    • fuellingthefork

      3rd April 2018 at 9:07 pm

      Haha, thanks Albert! I don’t believe I’ve combined butter beans and kidney beans in any recipe other than this, but their similar textures work really well together. If you make it, hope you love it too!

  5. Maria

    3rd April 2018 at 9:36 am

    Since stopping eating meat products I’ve not been suffering stomach pains related to IBS. It is also kinder

    • fuellingthefork

      3rd April 2018 at 10:12 am

      That’s great to hear, Maria 🙂 adding more plant based meals into your repertoire is always a good thing - ethically, but also to add more variety to your diet! Our gut bacteria love variety, not to mention fibre (of which there is lots in this recipe!).


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