Vegetarian Chili for Two

Recipe courtesy of One Dish Kitchen

You may recognize this recipe. I’ve made this before for a few Unite for HER events, but I think it’s just too good not to share here! I love a good chili recipe, but it usually yields so much! If you want a bowl of comfort, but don’t feel like pulling out the slow cooker or stock pot, definitely try this out. Plus, this recipe leans on pantry items, which – with the rising price of food – we can all get on board with these days. Amiright?!  


  • 1 TBSP olive oil 
  • ½ C chopped onion 
  • ½ C chopped red bell pepper 
  • 1 clove garlic 
  • ½ tsp kosher salt 
  • ½ tsp ground cumin 
  • ¼ tsp red pepper flakes 
  • 1 (14.5 oz. can) can diced tomatoes, including juices 
  • ½ C canned garbanzo beans, drained and rinsed 
  • ½ C canned kidney beans, drained and rinsed 


  1. In a medium-sized saucepan, heat oil over medium heat. Add onions and bell peppers, and cook, stirring occasionally, for 2-3 minutes. 
  1. Stir in garlic, salt, cumin, and red pepper flakes. Cook for an additional 1 minute.  
  1. Add canned tomatoes and beans, bring mixture to a boil over high heat. Once boiling, reduce heat to simmer. Cook for 15 minutes.  
  1. Spoon chili into medium-sized bowl, add desired topping, and enjoy! 

TIP: Favorite toppings include shredded cheese, a dollop of sour cream, sliced avocados and/or chopped cilantro.  

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