I’m really on a roll with sharing quick, healthy, vegetarian dinner recipes this week! I promise that’s not all that’s up my sleeve, but in all honesty, these recipes are go-tos in our household. They are budget-friendly, healthy, and delicious. This easy vegetarian chili is no exception. While it takes a bit longer to make than my Vegetarian Enchilada Skillet recipe, you are essentially just dumping everything in a pot and letting it simmer for 30-40 minutes.

This recipe doesn’t require any fresh ingredients (sour cream and shredded cheese for topping is encouraged, though) so I always have them on hand. This way I know I can throw together a hearty and healthy meal in a flash for those inevitable nights I don’t feel like cooking or forgot to thaw something for dinner. All you need is a jar of pasta sauce, a can of diced tomatoes, a can of red kidney beans, a can of black beans, some chili powder, garlic powder, and salt. Everything gets added to a large pot. Simply bring to a boil and then turn it down to simmer for about half an hour. Serve with your favourite chili toppings and enjoy!

Ingredients

1 jar pasta sauce
1 can diced tomatoes
1 can red kidney beans
1 can black beans
2 tsp chili powder
2 tsp garlic powder
1/2 tsp salt

Instructions

Add everything to a large pot and bring to a boil over high heat.
Reduce to a simmer and let cook for 30-35 minutes.
Top with your favourite chili toppings and enjoy!

This recipe is really simple, but you can also customize it too. I’ve added corn before which was a nice addition in my opinion (but not that of my husband who hates corn). I have also added in some leftover roasted sweet potatoes before and that was a hit!

All in all, this recipe is a good one. It’s versatile, healthy, and so delicious. The leftovers freeze well but also make for a great lunch the next day, which you know I’m all about.

Hello! I'm Elisabeth.

Easy Vegetarian Chili