This Classic Chili recipe has a vegetarian base and uses creamy tomato soup for a unique base! It’s flavorful and easy to make, perfect for cozy dinners or game day.
Ah, there’s nothing better than cozying up with a big bowl of chili, a blanket, and some football, am I right?
HA! Who am I kidding, there’s close to no football in my life. It’s more like Grey’s Anatomy or Scandal accompanied by copious amounts of comfort food on cold winter Sundays.
But regardless of how you veg-out during the winter, this chili will hit the spot for a comforting vegetarian dinner.
Now that it’s getting dark SO dang early, I love making a big batch of chili on a Sunday night (ahem, Sunday night dinners are my favorite if you haven’t noticed) and snuggling in to pretend the weekend isn’t ending.
The best part is that chili on Sunday means I have leftovers all week long. If there’s something better than having chili warm off the stove, it’s that it’s the gift that keeps on giving, with its melding of flavors as it waits to be gobbled up the next night.
This recipe is a spin-off of the chili I had growing up, which means it’s super simple, adaptable, and a timeless classic… just like any ol’ good Midwestern recipe.
How To Make Super Simple Bean Chili
Start by sauteing some onion, jalapeño, and garlic in butter (or an oil of your choice if you prefer).
Add in the perfect spices:
- chili powder
- cumin
- cayenne pepper
THEN THE SMELLS! Ohhhh, if these photos had smell-o-vision, because your home will fill with the comforting, spicy aroma of homemade chili.
This Classic Chili recipe is also super adaptable. It doesn’t have to be vegetarian. My family often browns ground beef for the guys who enjoy meat in their chili and split it in half. Figure out what works best for your family/friends and adjust accordingly!
How to Make Chili without Tomato Sauce
CREAMY TOMATO SOUP!
That’s right…this is my secret ingredient! I haven’t nailed down my understanding of whether or not it’s a purely Midwestern move, but my mom always used creamy tomato soup in chili growing up. And it’s the only way I’ll ever make chili. Ever.
It adds a creamy, richness to the base of the chili that cannot be replaced!
I do need to know: have you added tomato soup to your chili before?
After adding the soup, it’s a wrap! The chili will simmer away for a bit to thicken up and the flavors will meld together.
Spicy Bean Chili in the Instant Pot
This is a welcomed update to this classic recipe – Instant Pot version! Yes, updated photos in 2019 also require updated options for the Instant Pot because it’s all the rage. Using the Instant Pot makes this recipe EVEN EASIER. You literally throw it all in, let it cook at high pressure for 6 minutes, and voila, you have piping hot, spicy bean chili ready to eat!
And um, ONE POT TO WASH (which admittedly is the same on the stove, so you’re winning even if you don’t have an IP ;)).
Either way, no matter how you cook it up, the other favorite part about having chili on dark fall nights is CHEESE! Lots and lots of cheese. So much cheese it strings all over when you try to eat. But it doesn’t matter, because it’s cheese. And needless to say, there’s nothing that tops extra cheesy chili.
Serve with warm cornbread or beer bread and you’ve got one tasty meal! Especially if you spread some whipped honey butter on top of them…HEAVENLY!
Classic Vegetarian Chili
Ingredients
- 1 Tablespoon butter
- 1 medium yellow onion, diced
- 1 – 2 Tablespoons jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 1/2 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon cayenne pepper
- 2 15- ounce cans kidney beans, rinsed and drained
- 2 15- ounce cans black beans, rinsed and drained
- 1 15- ounce can diced tomatoes
- 1 32- ounce box of creamy tomato soup
- ~1 1/2 teaspoons kosher salt, or to taste
- 1 pound ground beef, if using
Possible Garnishes:
- Cheddar cheese
- Jalapeno slices
- Avocado
- Sour Cream or Greek Yogurt for a healthier option!
Instructions
Stovetop:
- Melt butter (or heat oil if you prefer) over medium-high heat in large stockpot. Saute onion and jalapeno until soft, about 3-4 minutes. Add a pinch of salt. Add garlic and saute an additional 1-2 minutes. Stir in chili powder, cumin, cayenne pepper, and a bit of salt to taste. Add beans, diced tomatoes, and tomato soup. Add additional salt.
- Bring chili to a boil and then reduce heat and simmer for 30 minutes. Serve with garnishes as desired.
Instant Pot:
- Place all ingredients in the Instant Pot (if using meat, brown the meat in the pot using sautè function first). Cook on high pressure for 6 minutes. Quick release the steam and serve with desired garnishes.
Notes
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Stephanie | The Foodie and The Fix
Can I just say that seeing this recipe makes me ridiculously happy? My mom always used tomato soup in her chili, too and I’ve never seen anyone else do it! Yours is a spicier version and sounds really delicious! Thanks for posting 🙂
Becca
That’s awesome! Thanks for sharing, Stephanie. My mom always used it too, and I can’t seem to make it any other way now. 🙂 Enjoy!
lanceroll
Wonderful recipe,absolutely tasty ,easy to prepare ,I made a mind go for it today night thanks a lot.
Becca
Thanks! Glad you enjoyed!
Angel Kelly
You know this is a good one when the kids want it for leftovers! No jalapeños for them though. 😉
Becca
Oh yes, the leftover test! Happy to hear it passed 🙂
Anna Vos
Best chili EVER! Meat-lovers and vegetarians in my family love this recipe. She’s right about creamy tomato soup — it’s a game-changer!
Becca
Yes!! So excited to hear you love the soup version, too! Thanks so much, Anna!