Martha Stewart Vegetarian Chili Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart vegetarian chili is a thick, smoky bowl of beans and vegetables with a deep tomato-chile broth, and it is inspired by Martha Stewart’s classic American home cooking. The texture sits right between a stew and a soup, hearty enough that a spoon stands up in it. Kidney and black beans give it real body, while a little cocoa and a splash of cider vinegar round out the flavor so it tastes like it simmered all afternoon. It is a pot of food that feeds a crowd and asks very little of you.

From first chop to last stir, you are looking at about 75 minutes, with only 20 minutes of that being hands-on prep. The method is simple stovetop cooking in one pot, so even a beginner can pull it off on a weeknight. It also fits a potluck table, a game-day spread, or a cold-weather Sunday when you want leftovers for the week.

Why This Martha Stewart Vegetarian Chili Works

The spices go in with the garlic for just one minute before any liquid hits the pot. That short toast in the oil blooms the chili powder, cumin, and smoked paprika so their flavor carries through the whole batch.

Two small moves at opposite ends do the heavy lifting. The cocoa powder adds depth without tasting like chocolate, and the cider vinegar stirred in at the very end sharpens everything the beans and tomatoes built up.

What You’ll Love About It

It is a one-pot dinner that needs no special equipment, it is packed with fiber from four cans of beans, and it tastes even better the next day. The toppings bar lets everyone dress their own bowl.

Ingredients

This makes 8 servings. Gather everything before you turn on the burner, since the spices go in fast.

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion (about 12 ounces/340g) — finely chopped
• 1 large red bell pepper (about 8 ounces/225g) — stemmed, seeded, and finely chopped
• 1 large green bell pepper (about 8 ounces/225g) — stemmed, seeded, and finely chopped
• 4 medium garlic cloves — minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened natural cocoa powder — natural, not Dutch-process
• 1 (28-ounce/794g) can diced tomatoes — with their juices
• 2 (15.5-ounce/439g) cans kidney beans — drained and rinsed
• 2 (15.5-ounce/439g) cans black beans — drained and rinsed
• 1 (15-ounce/425g) can tomato puree
• 1 1/2 cups (360ml) vegetable broth
• 1 teaspoon kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar
• 1/4 cup (15g) chopped fresh cilantro — for serving
• For serving: shredded sharp cheddar, sour cream, sliced scallions, and lime wedges

Equipment

• Dutch oven — 5- to 6-quart (4.7- to 5.7L), heavy-bottomed
• Chef’s knife — for the onion and peppers
• Cutting board
• Wooden spoon — for scraping the pot
• Can opener — for the beans and tomatoes
• Measuring spoons — for the spices

How to Make Martha Stewart Vegetarian Chili

Step 1: Soften the Vegetables

Heat 2 tablespoons (30ml) olive oil in a 5- to 6-quart (4.7- to 5.7L) heavy-bottomed Dutch oven over medium heat until it shimmers. Add the chopped onion and both bell peppers and cook, stirring occasionally, until softened and lightly golden at the edges, 8 to 10 minutes. Don’t let them brown deeply here, or the chili will taste bitter.

Step 2: Bloom the Spices

Stir in the garlic, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/2 teaspoon cinnamon, and 1 tablespoon cocoa powder. Cook, stirring constantly, until fragrant and the spices coat the vegetables, about 1 minute. Ground spices scorch in seconds over medium heat, so pull the pot off the burner if they start to darken.

Step 3: Build the Pot

Add the diced tomatoes with their juices and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the drained kidney beans and black beans, the tomato puree, 1 1/2 cups (360ml) vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring it to a boil over medium-high heat.

Step 4: Simmer Until Thick

Reduce the heat to low and simmer, partially covered, stirring every 10 to 15 minutes, for 35 to 45 minutes. You want it thick enough that a spoon dragged across the bottom leaves a trail that holds for a moment. If it looks dry before then, add broth or water in 1/4-cup (60ml) increments.

Step 5: Season and Brighten

Taste and adjust the seasoning, adding up to 1/2 teaspoon more salt if needed. Stir in 1 tablespoon cider vinegar and simmer 2 minutes more; the vinegar should brighten the chili without tasting sharp.

Step 6: Serve

Ladle the chili into bowls and top with the chopped cilantro. Pass shredded sharp cheddar, sour cream, sliced scallions, and lime wedges at the table.

What to Serve With It

• Skillet cornbread — warm, buttered wedges for scooping up the broth.
• Steamed white rice — a plain bed that stretches the pot further.
• Tortilla chips — for crunch and dipping between spoonfuls.
• Simple green salad — a crisp, light contrast to the rich bowl.

Tips for the Best Results

• Rinse the beans — canned liquid tastes tinny and dulls the whole pot.
• Chop evenly — same-size pieces cook at the same rate and hold their shape.
• Stir the bottom — a heavy pot traps heat there and beans stick fast.
• Hold the salt — taste after simmering, since canned beans vary in sodium.
• Keep it partial — the lid off a quarter turn lets steam escape and thickens the chili.
• Rest before serving — 10 minutes off the heat lets the flavors settle.

Easy Variations

Swap one can of kidney beans for a can of pinto beans, or add 1 cup (150g) of frozen corn in the last 10 minutes. For more heat, stir in 1/2 teaspoon of cayenne with the other spices, or serve sliced jalapeños on the side.

Storing and Reheating

Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze in portions for up to 3 months and thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low for 8 to 10 minutes, stirring often, until it reaches 165°F (74°C) in the center. Loosen with a splash of vegetable broth if it has thickened too much.

Nutrition (per serving)

These values are estimates per serving and will shift with your toppings.

FAQs

Can I make this Martha Stewart vegetarian chili recipe ahead of time?

Yes, it can be made up to 2 days ahead, and the flavor actually improves as it sits. Cool it fully, refrigerate, then reheat gently before serving.

What can I swap for the beans?

Use any canned beans you like, such as pinto or cannellini, in the same total amount. Just drain and rinse them first so the liquid doesn’t thin the chili.

How do I know when the chili is done?

Drag a spoon across the bottom of the pot; if the trail holds for a moment, it is ready. If it fills in right away, give it another 5 to 10 minutes.

Where did vegetarian chili come from?

Chili has roots in the American Southwest and Texas, and meatless versions grew popular in the 1960s and 1970s as home cooks built the dish on beans and vegetables. Today it is a standard potluck and weeknight dinner across the country.

Martha Stewart-Inspired Vegetarian Chili

Print Recipe

A hearty, smoky vegetarian chili inspired by Martha Stewart’s classic American home cooking, built on a base of onions, peppers, and garlic with a deep tomato-chile broth. Kidney and black beans give it body, while a splash of cider vinegar and a hint of cocoa add the layered flavor of a long-simmered chili. It is thick enough to eat from a bowl with a spoon and only gets better the next day.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion (about 12 ounces/340g), finely chopped
• 1 large red bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
• 1 large green bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
• 4 medium garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened natural cocoa powder
• 1 (28-ounce/794g) can diced tomatoes, with their juices
• 2 (15.5-ounce/439g) cans kidney beans, drained and rinsed
• 2 (15.5-ounce/439g) cans black beans, drained and rinsed
• 1 (15-ounce/425g) can tomato puree
• 1 1/2 cups (360ml) vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar
• 1/4 cup (15g) chopped fresh cilantro, for serving
• For serving: shredded sharp cheddar, sour cream, sliced scallions, and lime wedges

Instructions

1. Heat the olive oil in a 5- to 6-quart (4.7- to 5.7L) heavy-bottomed Dutch oven or large pot over medium heat until it shimmers. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 8 to 10 minutes; do not let the vegetables brown deeply, or the chili will taste bitter.
2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cinnamon, and cocoa powder and cook, stirring constantly, until fragrant and the spices coat the vegetables, about 1 minute. Watch closely: ground spices scorch in seconds over medium heat, so pull the pot off the burner if they begin to darken.
3. Add the diced tomatoes with their juices and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the kidney beans, black beans, tomato puree, vegetable broth, 1 teaspoon salt, and the black pepper and bring to a boil over medium-high heat.
4. Reduce the heat to low and simmer, partially covered, stirring every 10 to 15 minutes, until the chili is thick enough that a spoon dragged across the bottom leaves a trail that holds for a moment, 35 to 45 minutes. If the chili looks dry before that point, add broth or water in 1/4-cup (60ml) increments.
5. Taste and adjust the seasoning, adding up to 1/2 teaspoon more salt if needed. Stir in the cider vinegar and simmer for 2 minutes more; the vinegar should brighten the chili without tasting sharp.
6. Ladle the chili into bowls, top with cilantro, and serve with shredded cheddar, sour cream, sliced scallions, and lime wedges on the side.

Notes

Storage: refrigerate leftover chili in an airtight container for up to 5 days. Freezing: freeze in portions for up to 3 months; thaw overnight in the refrigerator. Make-ahead: the chili can be made up to 2 days ahead, and the flavor improves as it sits. Reheating: warm gently on the stovetop over medium-low heat, stirring often, until steaming hot, about 8 to 10 minutes, or microwave individual portions on high in 1-minute intervals, stirring between, until heated through. If the chili has thickened too much during storage, loosen it with a splash of vegetable broth or water.

Nutrition

• Calories: 496
• Sugar: 17g
• Sodium: 835mg
• Saturated Fat: 4g
• Carbohydrates: 74g
• Fiber: 21g
• Protein: 22g
• Cholesterol: 10mg

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