Dinner · British

Easy Veggie Chili with Roasted Vegetables

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 25, 2026

This vegetarian chili comes together with mostly pantry staples and a handful of roasted vegetables, so it is perfect for a busy weeknight. It is hearty, satisfying, and ready in about half an hour. Serve it over a quick pouch of mixed grains for a complete meal.

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Easy Veggie Chili with Roasted Vegetables

Why you'll love this

  • Uses mostly pantry and freezer staples
  • Ready in about 35 minutes
  • Naturally vegetarian and filling
  • Almost no chopping required

EveryDayMeal recipe

Easy Veggie Chili with Roasted Vegetables

Prep
5m
Cook
30m
Total
35m
Serves
2
Level
Easy

Ingredients

  • about 3 cups (14 oz) roasted vegetables (mixed, fresh or frozen)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) chopped tomatoes
  • 1 pouch mixed grain pouch (microwaveable)
  • to taste salt and black pepper

Equipment

  • Oven-safe casserole dish
  • Microwave
  • Can opener
  • Colander for draining beans

Instructions

  1. Heat your oven to 400 degrees F so it is fully hot before the vegetables go in.
  2. Spread the roasted vegetables in an oven-safe casserole dish and cook for 15 minutes, until they are hot and lightly browned at the edges for deeper flavor.
  3. Stir in the drained kidney beans and the chopped tomatoes, then season well with salt and pepper so the chili tastes bright, not flat.
  4. Return the dish to the oven and cook another 10 to 15 minutes, until the whole thing is bubbling and piping hot throughout.
  5. Microwave the mixed grain pouch on high for about 1 minute, until steaming, then spoon the chili over the grains and serve right away.

Tips from the kitchen

  • Taste and add a pinch of chili powder, cumin, or smoked paprika if you want more warmth and depth.
  • A squeeze of lime and a handful of chopped cilantro right before serving wakes up the whole bowl.
  • If you prefer the stovetop, simmer everything in a pot over medium heat for 15 to 20 minutes instead of using the oven.

Estimated nutrition per serving: 420 cal · 16g protein · 72g carbs · 8g fat

Make it your own

  • Swap in black beans or pinto beans for the kidney beans.
  • Stir in a spoonful of chipotle in adobo for a smoky, spicy kick.
  • Serve over rice or baked potatoes instead of the grain pouch.

Storing & make-ahead

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a saucepan until piping hot. The chili also freezes well for up to 3 months.

Good to know

Can I make this vegan?
Yes, it is already vegan as written. Just double-check your grain pouch for any dairy or butter.
Can I use fresh vegetables instead of pre-roasted?
Absolutely. Toss chopped bell peppers, zucchini, and onion with a little oil and roast at 400 degrees F for about 25 minutes until tender before adding the beans and tomatoes.
How do I thicken the chili?
Let it cook uncovered a few extra minutes, or mash some of the beans against the side of the dish to release their starch.
What goes well on top?
Try shredded cheese, a dollop of sour cream or plain yogurt, sliced avocado, or crushed tortilla chips.

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