Vegetarian Chili Recipe
A hearty, protein-rich, one-pot vegetarian chili that’s healthy, easy, and bursting with spicy, homemade flavor.
I’ve always loved a big bowl of vegetarian chili on a chilly evening. This recipe blends three types of beans with fire-roasted tomatoes, colorful peppers, and warm spices for a satisfying, plant-based comfort food that’s both vegan and protein-rich. It’s perfect year-round but especially cozy in fall or winter, and it’s versatile enough for busy weeknights, weekend meal prep, or game-day gatherings. As a 50-year-old home cook who’s tweaked this over the years, I can tell you: this meatless chili holds its own next to any beef version, and it’s become a family favorite—my daughter even requests it for lunch leftovers!
Why You’ll Love This Recipe
- Totally vegan and meatless but ultra-satisfying
- One-pot cleanup—less time washing dishes, more time relaxing
- Ready in under an hour from pantry staples
- Customizable spice level—mild, medium, or extra spicy
- High in fiber and plant-based protein (about 12g per serving)
- Pantry-friendly ingredients you likely have on hand
- Perfect for meal prep or large crowds—scales up easily
- Naturally gluten-free and allergy-friendly
Ingredients
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (1 red, 1 green), chopped
• 1 jalapeño, seeded and finely minced (optional for extra heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes (Muir Glen or your favorite brand)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 2 cups low-sodium vegetable broth (Better Than Bouillon diluted works great)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
(Tip: Swap any bean for lentils or chickpeas, and use low-sodium broth to control salt.)
Directions
- Heat the oil in a 6-quart Dutch oven over medium heat. Once it shimmers, add the diced onion and bell peppers. Sauté until the veggies soften and the onions turn translucent, about 5–6 minutes.
- Stir in the minced garlic and jalapeño, cooking until fragrant—just 30 seconds or so. You’ll smell that garlicky warmth right away.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne. Toast the spices for about a minute, stirring constantly so they don’t stick or burn. This step brings out the deepest flavor.
- Add tomato paste and stir until it coats the veggies and spices—this builds a rich chili base.
- Pour in the crushed and diced tomatoes along with vegetable broth. Scrape any browned bits from the pot bottom for extra taste.
- Gently fold in all three beans. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let cook for 20–25 minutes, stirring occasionally. If it looks too thick, add a splash more broth.
- Taste and season with salt, pepper, or extra cayenne if you crave more heat. For a silky texture, mash a few beans against the side of the pot with your spoon.
- Remove from heat, stir in chopped cilantro, and serve with lime wedges. Top with avocado slices, dairy-free yogurt, or shredded cheese if you like.
Servings & Timing
Servings: 6–8 generous bowls
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes—under an hour from start to finish
Variations
• Mexican-Street Style: Stir in 1 cup frozen corn and a drizzle of crema before serving.
• Sweet Potato Twist: Add 2 cups roasted sweet potato cubes for extra sweetness and creaminess.
• Smoky Chipotle: Swap cayenne for 2 chopped chipotle peppers in adobo sauce.
• Lentil Boost: Replace half the beans with green or brown lentils for a different texture.
• Slow Cooker: After sautéing veggies and spices, transfer everything to a 4-qt slow cooker; cook on low for 6 hours.
• Breakfast Chili: Top leftover chili with a fried egg and a sprinkle of cheese for a hearty brunch.
Storage & Reheating
Store cooled chili in airtight containers. Keeps up to 4 days in the fridge or 3 months in the freezer. To reheat from chilled, microwave in 1-minute intervals, stirring in between; for frozen, thaw overnight then warm on stovetop over low heat. Make-ahead tip: Chili often tastes even better the next day—flavors meld wonderfully.
Notes
• I learned that to deepen flavor, letting the chili rest (covered) for 10 minutes off the heat helps spices bloom.
• Mashing a few beans with your spoon creates a thicker, creamier texture without extra thickeners.
• For a hint of sweetness, stir in a teaspoon of brown sugar or a square of dark chocolate toward the end.
• If you like more veggies, toss in chopped zucchini or shredded carrots halfway through cooking.
• Always taste and tweak—salt and lime juice make all the difference.
FAQs
Q: Can I make this chili oil-free?
A: Absolutely—just sauté the onions and peppers in a splash of broth. You’ll lose a bit of richness but gain a cleaner taste.
Q: What beans work best in vegetarian chili?
A: Black, kidney, and pinto beans all hold up well, but navy or cannellini beans are great swaps too.
Q: How do I thicken runny chili?
A: Mash a few beans against the pot’s side or let it simmer uncovered for 5–10 minutes to reduce liquid.
Q: Is this chili gluten-free?
A: Yes, as long as your broth and spices are certified gluten-free.
Q: Can I prepare chili for a crowd?
A: Simply double or triple the recipe and keep it warm in a slow cooker—perfect for parties.
Q: How spicy is this recipe?
A: It’s medium-hot by default; feel free to skip the jalapeño or reduce cayenne for mild heat.
Q: Any toppings you recommend?
A: Avocado, fresh cilantro, sliced green onions, dairy-free sour cream, tortilla chips or shredded cheese all work wonders.
Q: Will the flavor improve over time?
A: Yes! Like many comfort dishes, this chili tastes even better the next day once spices have settled.
Conclusion
This vegetarian chili recipe brings together healthy, plant-based goodness in a single, flavorful pot—perfect for busy nights or cozy get-togethers. It’s easy to make, easy to love, and even easier to share. Give it a try, let me know how it turns out, and don’t forget to explore my vegan cornbread or loaded nachos recipes for the ultimate chili feast!
Vegetarian Chili Recipe
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 bell peppers 1 red, 1 green chopped
- 1 jalapeño seeded and finely minced optional for extra heat
- 2 cans (15 oz each) black beans drained and rinsed
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (15 oz) pinto beans drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth Better Than Bouillon diluted works great
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper or more, to taste
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
Instructions
- Heat oil in a Dutch oven, sauté onion and bell peppers until soft.
- Stir in garlic and jalapeño, add spices and toast for flavor.
- Add tomatoes, beans, and vegetable broth. Simmer for 20-25 minutes.
- Season with salt, pepper, and cilantro. Serve with lime wedges.
