This Vegetarian Chili is everything you want in a comfort meal—rich, hearty, and full of depth. It’s easy to make, budget-friendly, and customizable with whatever vegetables or beans you have on hand. Whether you’re vegetarian or just looking to cut back on meat, this chili offers a delicious and filling alternative that doesn’t compromise on flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, diced
Garlic, minced
Bell peppers (any color), chopped
Carrots, chopped
Celery, chopped
Zucchini or corn (optional)
Canned diced tomatoes
Tomato paste
Canned black beans, drained and rinsed
Canned kidney beans, drained and rinsed
Canned pinto or white beans, drained and rinsed
Vegetable broth
Chili powder
Ground cumin
Smoked paprika
Oregano
Salt
Black pepper
Lime juice (optional)
Fresh cilantro (optional, for garnish)
Directions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, bell peppers, carrots, and celery. Sauté for 6–8 minutes, until softened.
Stir in garlic and cook for another minute until fragrant.
Add tomato paste and spices: chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the vegetables.
Pour in diced tomatoes and vegetable broth. Stir to combine.
Add all the beans and bring the chili to a boil.
Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens.
Taste and adjust seasonings. Add lime juice for brightness, if using.
Serve hot with optional garnishes like cilantro, avocado, or shredded cheese.
Servings and timing
This recipe serves 6 people. Total time is about 45 minutes: 15 minutes prep, 30 minutes cooking.
Variations
Spicy version: Add jalapeños, chipotle peppers, or cayenne for heat.
Sweet twist: Stir in a small amount of maple syrup or diced sweet potato for sweetness.
Chunky style: Add extra vegetables like mushrooms, corn, or butternut squash.
Protein boost: Include lentils or quinoa for added texture and nutrients.
Slow cooker option: Cook on low for 6–7 hours or high for 3–4 hours.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or microwave until warmed through. Vegetarian chili also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use dried beans instead of canned?
Yes, just be sure to soak and cook them beforehand. You’ll need about 1½ cups of cooked beans per can.
Is this chili vegan?
Yes, the base recipe is vegan. Just avoid dairy-based toppings if keeping it fully plant-based.
Can I make it in a slow cooker?
Yes. Sauté the veggies first, then add everything to the slow cooker and cook on low for 6–7 hours.
How do I make it thicker?
Let it simmer uncovered a bit longer or mash some of the beans to naturally thicken the chili.
What toppings go well with vegetarian chili?
Great toppings include avocado, sour cream, shredded cheese, green onions, tortilla chips, or hot sauce.
Can I make it ahead of time?
Absolutely. It tastes even better the next day after the flavors have developed.
What’s the best type of beans to use?
A mix of kidney, black, and pinto beans provides a great texture and flavor combination.
Is this gluten-free?
Yes, the ingredients are naturally gluten-free. Just be sure any store-bought broth or toppings are certified gluten-free.
Can I freeze leftovers?
Yes, this chili freezes well. Store in portions for easy meals later.
What should I serve with vegetarian chili?
It pairs well with cornbread, rice, baked potatoes, or a crisp green salad.
Conclusion
Vegetarian Chili is a nourishing, flavorful, and versatile dish that’s perfect for anyone—whether you’re vegetarian, vegan, or just craving something hearty and healthy. With its rich taste, simple preparation, and endless customization options, this chili is a comfort food classic you’ll want to keep in regular rotation.
Vegetarian Chili is a hearty and comforting meatless meal packed with beans, vegetables, and bold spices. It’s nutritious, easy to prepare, and perfect for weeknight dinners, meal prep, or feeding a crowd.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 bell peppers (any color), chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup zucchini or corn (optional)
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto or white beans, drained and rinsed
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lime juice (optional)
Fresh cilantro (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, bell peppers, carrots, and celery. Sauté for 6–8 minutes until softened.
Add garlic and cook for another minute until fragrant.
Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes.
Pour in diced tomatoes and vegetable broth. Stir to combine.
Add black beans, kidney beans, and pinto beans. Stir well.
Bring the chili to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
Taste and adjust seasonings. Stir in lime juice if using.
Serve hot, garnished with cilantro or your favorite toppings.
Notes
Add jalapeños, chipotle peppers, or cayenne for a spicy version.Sweet potatoes or corn add a natural sweetness and more texture.Use lentils or quinoa for a protein boost.Great for meal prep—flavors deepen after a day in the fridge.Freezes well for up to 3 months.
