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5 from 2 votes

Vegetarian Chili

A hearty vegan bowl of soup and salad all in one.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad, Soup
Cuisine: Mexican
Servings: 8 -12 servings
Author: Khushboo


  • 2 tablespoon oil
  • 1 medium sized tomato diced
  • 2 carrots diced
  • 1 zucchini diced
  • 1 onion diced
  • 2 cups boiled black beans/ rajma / other beans / canned beans
  • 2 beetroot diced
  • 1 cup tomato salsa/ puree / crushed tomatoes
  • 2 teaspoon roasted cumin/jeera powder
  • 3-4 cloves garlic sliced/ grated
  • 4-5 cups vegetable broth/ water or more as needed
  • 2 fistful of chopped coriander with tender stems
  • 1 tablespoon oregano
  • ½ tablespoon chili powder optional
  • Salt and pepper to taste


  • In a large pot heat the oil
  • Add in garlic , sautee until brown .
  • Add in onions and rest of the vegetables except tomatoes
  • Sautee for a minute
  • Add in the spices .
  • Add in tomatoes , vegetable broth . Bring it to a simmer. Add in salsa/ tomato puree , beans , salt pepper and let it cook on low for 20-30 minutes , stirring occasionally . Add more broth/ water to adjust the desired consistency.
  • Taste test and adjust the spices if needed. Add in the coriander and cook for 2 more minutes. Switch off the flame and enjoy it piping hot on its own or with toppings and combinations mentioned above.


Chili is supposed to be thick and will thicken more after cooling . Adjust liquid according to your preference.
Use 2-3 cups of total assorted veggies – other veggies suggestions – sweet corn, celery , pumpkin, squashes.
Increase or decrease the amount of beans – I have used total 2 cups of cooked black beans
Other beans suggestions- rajma, garbanzo , white beans , black eye peas , pinto beans
Make ahead of time and storing tips mentioned above.
Combinations and toppings suggestions mentioned above.