Vegetarian Chili is a hearty, flavor-packed, and protein-rich meal that’s perfect for weeknight dinners, game days, or cozy weekends. Loaded with beans, vegetables, tomatoes, and bold spices, this meatless chili is satisfying enough for vegetarians and meat-lovers alike. It’s easy to make, customizable, and great for meal prep.
Why You’ll Love This Recipe
- Hearty and filling Packed with beans and veggies for a satisfying meal.
- Meatless but meaty Bold flavors and chunky textures make it super satisfying.
- Nutritious Full of fiber, plant-based protein, and vitamins.
- One-pot wonder Easy cleanup and minimal effort.
- Perfect for leftovers Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Garlic, minced
- Bell peppers, diced (any color)
- Carrots, chopped
- Zucchini or corn (optional)
- Canned diced tomatoes
- Tomato paste
- Canned black beans, rinsed and drained
- Canned kidney beans, rinsed and drained
- Canned pinto beans or chickpeas, rinsed and drained
- Vegetable broth
- Ground cumin
- Chili powder
- Smoked paprika
- Dried oregano
- Salt and pepper
- Lime juice (optional, for brightness)
- Fresh cilantro (for garnish)
Directions
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onion, bell peppers, carrots, and garlic. Cook for 57 minutes, until softened.
- Add the Spices and Tomato Paste:
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Add tomato paste and cook for 12 minutes to deepen the flavor.
- Add Beans and Tomatoes:
- Stir in the diced tomatoes (with juice), drained beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 3040 minutes, stirring occasionally.
- Taste and Finish:
- Taste and adjust seasoning.
- Stir in lime juice for a bright finish.
- Serve and Enjoy:
- Serve hot with toppings like avocado, cilantro, shredded cheese, sour cream, or tortilla chips.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicy kick: Add jalapeños, chipotle peppers, or hot sauce.
- Chunky chili: Add sweet potatoes or squash for a hearty bite.
- Grain boost: Stir in cooked quinoa, bulgur, or brown rice.
- Smoky twist: Add a splash of liquid smoke or fire-roasted tomatoes.
- Slow cooker version: Cook on low for 68 hours or high for 34 hours.
Storage/Reheating
- Storage: Store in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or microwave until hot, adding a splash of broth if needed.
FAQs
Can I make this chili in a slow cooker?
Yes! Just sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 68 hours.
What beans work best in vegetarian chili?
A mix of black beans, kidney beans, and pinto beans adds great texture and flavor.
Can I add lentils?
Yes, add red or brown lentils for extra protein and heartiness.
Is this chili spicy?
It’s mild by default—adjust with more chili powder or fresh chilies if you like heat.
Can I use fresh tomatoes instead of canned?
Yes, but simmer longer to allow them to break down and intensify.
How can I thicken my chili?
Simmer uncovered or mash a few beans with a spoon to naturally thicken.
Is vegetarian chili gluten-free?
Yes, just be sure your vegetable broth and spices are gluten-free.
What toppings go well with this chili?
Avocado, lime, cilantro, shredded cheese, sour cream, jalapeños, and tortilla chips are all delicious.
Can I serve this over something?
Yes—serve it over rice, quinoa, baked potatoes, or cornbread.
Does this freeze well?
Absolutely! It’s one of the best soups to make ahead and freeze.
Conclusion
Vegetarian Chili is a flavor-packed, satisfying, and easy-to-make meal that’s ideal for any night of the week. With hearty beans, bold spices, and plenty of customizable options, it’s a go-to recipe for both meatless Mondays and busy weeknights. Make a big pot and enjoy the leftovers—it only gets better with time!
Description
This Vegetarian Chili is a cozy, satisfying one-pot meal packed with protein, fiber, and bold Southwestern flavors. It’s completely meat-free but so filling and delicious, even meat-eaters will love it!
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Sauté Veggies:
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, bell pepper, carrots, and zucchini. Cook for 57 minutes, stirring occasionally, until vegetables begin to soften.
-
Add Spices & Simmer:
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add beans, corn, crushed tomatoes, tomato paste, and broth. Stir to combine.
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Cook:
- Bring to a boil, then reduce heat and simmer uncovered for 2530 minutes, stirring occasionally, until chili is thick and veggies are tender.
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Finish & Serve:
- Stir in lime juice, taste, and adjust seasoning.
- Ladle into bowls and top with your favorites like avocado, cheese, or chips!
Notes
- Add chopped mushrooms or lentils for an even meatier texture.
- Want it spicier? Add a diced jalapeño or a pinch of cayenne pepper.
- Leftovers are even better the next day! Store in the fridge for up to 5 days, or freeze for up to 3 months.
