Easy and Delicious Vegetarian Chili Recipe

Embrace a bowl of pure comfort with this incredibly satisfying vegetarian chili recipe. It’s hearty, warming, and packed with layers of rich flavor. This simple recipe proves that meatless meals can be just as robust and fulfilling. You’ll love how quickly this wholesome dish comes together, making it perfect for busy weeknights or cozy weekends. Get ready to stir up a new family favorite!

Why You’ll Love This Vegetarian Chili Recipe

Making a satisfying vegetarian chili has never been easier or more rewarding. This recipe truly offers something for everyone, whether you’re a seasoned cook or just starting out.

• Hearty, satisfying, and flavorful: Loaded with beans and vegetables, it feels incredibly substantial.
• Quick and easy to prepare: Minimal prep time means dinner is on the table faster.
• Packed with healthy ingredients: Enjoy a nutrient-dense meal full of plant-based goodness.
• Perfect for meal prep: It tastes even better the next day, ideal for lunches.
• Customizable with favorite toppings: Personalize each bowl with your preferred garnishes.

Ingredients

Crafting the perfect vegetarian chili recipe starts with a blend of fresh produce and pantry staples. Each ingredient contributes to the rich, complex flavor profile that makes this dish so irresistible.

• 2 tablespoons extra-virgin olive oil: Essential for sautéing and building the flavor base.
• 1 medium red onion, chopped: Adds a foundational savory sweetness.
• 1 large red bell pepper, chopped: Contributes bright color and a hint of sweetness.
• 2 medium carrots, chopped: Brings subtle earthy notes and texture.
• 2 ribs celery, chopped: Part of the classic mirepoix, offering a fresh, aromatic taste.
• ½ teaspoon salt, divided: Balances flavors and seasons the vegetables and chili.
• 4 cloves garlic, pressed or minced: An aromatic powerhouse for depth.
• 2 tablespoons chili powder*: The core spice, providing warmth and classic chili flavor.
• 2 teaspoons ground cumin: Adds an earthy, smoky, and complex aroma.
• 1 ½ teaspoons smoked paprika*: Infuses a wonderful depth and smoky nuance.
• 1 teaspoon dried oregano: Lends an herbaceous, slightly peppery note.
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices: Forms a rich, tangy base.
• 2 cans (15 ounces each) black beans, rinsed and drained: Provides robust protein and fiber.
• 1 can (15 ounces) pinto beans, rinsed and drained: Adds a creamy texture and more plant-based goodness.
• 2 cups vegetable broth or water: The liquid base, bringing everything together.
• 1 bay leaf: Gently infuses the chili with subtle, aromatic notes as it simmers.
• 2 tablespoons chopped fresh cilantro, plus more for garnishing: Brightens the flavor with a fresh, herbaceous finish.
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste: A splash of acidity brightens and balances the rich flavors.
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Notes & Substitutions

You can easily adapt this amazing vegetarian chili to suit your pantry and preferences. Feel free to experiment with different varieties of beans like kidney beans or cannellini beans for a different texture. Enhance the vegetable medley by adding chopped zucchini, corn, or sweet potatoes. For a spicier kick, include a pinch of cayenne pepper or a chopped jalapeño. The vinegar or lime juice is crucial for brightness, so don’t skip it; it lifts all the other flavors.

Equipment

You don’t need fancy tools to make this fantastic chili. Just a few kitchen essentials will do the trick.

• Large Dutch oven or heavy-bottomed pot.
• Sharp knife.
• Cutting board.
• Measuring cups and spoons.
• Immersion blender (optional, for smoother texture).

Instructions

Follow these simple steps to create a hearty and flavorful vegetarian chili recipe. Each stage is designed to build layers of deliciousness, making cooking straightforward and enjoyable for beginners.

1. Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Toast the spices: Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. Toasting the spices enhances their aroma and deepens their flavor for the ultimate chili experience.
3. Simmer the chili: Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. This slow simmer allows all the flavors to meld beautifully, creating a rich and complex broth.
4. Optional blending: Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.) Blending a portion creates a wonderfully creamy, thicker chili base without needing any dairy.
5. Finish and season: Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. The fresh cilantro brightens the dish, while the vinegar adds a crucial touch of acidity, balancing the richness.
6. Serve and enjoy: Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage. Enjoy your comforting, homemade vegetarian chili.

Pro Tips & Troubleshooting

Mastering your vegetarian chili is simple with a few helpful pointers. These tips ensure a delicious outcome every time.

• Don’t rush vegetable sauté: Cook the onions, peppers, carrots, and celery until truly tender and translucent for a sweet flavor base.
• Adjust spice level to taste: Feel free to add more chili powder or a pinch of cayenne for extra heat if you like a fiery bowl.
• Simmer gently for best flavor: A slow, gentle simmer allows the ingredients to meld and deepen their flavors.
• Blend for smoother, thicker texture: Blending a portion of the chili adds body without making it entirely puréed.
• Taste and adjust seasoning often: Always taste before serving and adjust salt, vinegar, or spices as needed.

Serving, Storage, and Variations

Make the most of this versatile vegetarian chili. It’s not only easy to prepare but also simple to store and adapt.

Serving Suggestions

Serve your homemade chili hot, topped with your favorite garnishes. Classic options include a dollop of sour cream or a dairy-free alternative, a sprinkle of shredded cheddar cheese, fresh chopped cilantro, or sliced avocado. Crispy tortilla chips or warm cornbread make perfect dippers, and a side of fluffy rice transforms it into an even heartier meal.

Storage Instructions

This easy vegetarian chili recipe also stores beautifully, making it excellent for meal prep. Once completely cooled, transfer any leftovers to an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze the chili in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Variations

Get creative with your vegetarian chili by trying these variations. Add a cup of frozen corn during the last 10 minutes of simmering for extra sweetness and color. For a richer texture, stir in ½ cup of cooked sweet potato cubes along with the beans. Increase the heat by adding a finely minced jalapeño or serrano pepper when sautéing the aromatics. Experiment with different spice blends, perhaps adding a touch of cocoa powder for an authentic mole-like depth, or a smoky chipotle pepper for another layer of flavor.

Nutrition Information (Estimated)

This nourishing vegetarian chili recipe is a powerhouse of plant-based goodness. It provides ample protein and fiber, thanks to the generous amount of beans. You also benefit from a wide array of vitamins and minerals found in the fresh vegetables. This makes it a wholesome and fulfilling meal for any diet.

According to a Verywell Health article, black beans offer more antioxidants and fiber, while pinto beans provide more potassium and folate.

Disclaimer: Nutrition facts are estimated based on ingredients and preparation methods. Actual values may vary depending on specific brands and portion sizes.

FAQ (Frequently Asked Questions)

Curious about making this chili your own? Here are answers to common questions.

• Can I make it in a slow cooker? Yes, after sautéing the vegetables and toasting spices on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• How can I make it spicier? Add a pinch of cayenne pepper with the other spices, or include a diced jalapeño or serrano pepper when sautéing the initial vegetables. You can also add a dash of hot sauce when serving.
• Can I use different types of beans in this vegetarian chili recipe? Absolutely! Kidney beans, cannellini beans, or even chickpeas make excellent substitutions or additions. Just ensure they are rinsed and drained.
• Is this recipe gluten-free? Yes, this chili is naturally gluten-free. Always double-check your vegetable broth label to ensure it doesn’t contain hidden gluten.
• How long does homemade chili last? Homemade chili lasts for about 4 days in an airtight container in the refrigerator, or up to 3 months in the freezer.

Conclusion

This vegetarian chili recipe proves that plant-based meals can be incredibly satisfying, flavorful, and easy to prepare. It’s a versatile dish that brings warmth and comfort to any table, perfect for busy parents and beginners alike. We know you’ll love the rich depth of flavor and the wholesome ingredients packed into every spoonful. Give this recipe a try tonight, and let us know your favorite garnishes in the comments below!

This vegetarian chili is hearty, protein-packed, and full of rich flavor. Made with beans, vegetables, warming spices, and a touch of acidity, it’s a quick and satisfying one-pot meal that’s perfect for busy weeknights or cozy weekends.

Print Pin Rate

Course: Main Dish

Cuisine: Comfort Food, Vegetarian

Keyword: easy one-pot meal, hearty vegetarian recipe, meatless dinner, plant-based chili, vegetarian chili

Calories: 350kcal

Equipment

• Large Dutch oven or pot 5–6 quart capacity ideal
• Cutting board and sharp knife For vegetable prep
• measuring cups and spoons
• Blender or immersion blender Optional for thicker texture

Ingredients

• ▢ 2 Tbsp extra-virgin olive oil
• ▢ 1 medium red onion, chopped
• ▢ 1 large red bell pepper, chopped
• ▢ 2 medium carrots, chopped
• ▢ 2 ribs celery, chopped
• ▢ 1/2 tsp salt, divided
• ▢ 4 cloves garlic, minced or pressed
• ▢ 2 Tbsp chili powder
• ▢ 2 tsp ground cumin
• ▢ 1.5 tsp smoked paprika
• ▢ 1 tsp dried oregano
• ▢ 28 oz diced tomatoes with juices (1 large can or 2 small cans)
• ▢ 30 oz black beans, rinsed and drained (2 cans)
• ▢ 15 oz pinto beans, rinsed and drained (1 can)
• ▢ 2 cups vegetable broth or water
• ▢ 1 bay leaf
• ▢ 2 Tbsp fresh cilantro, chopped
• ▢ 1-2 tsp sherry vinegar, red wine vinegar, or lime juice (to taste)
• ▢ Optional garnishes: avocado, sour cream, cheese, tortilla chips, extra cilantro

Instructions

• ▢
  In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, carrots, celery, and 1/4 tsp salt. Cook 7–10 minutes until tender.
• ▢
  Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute until fragrant.
• ▢
  Stir in diced tomatoes with juice, black and pinto beans, vegetable broth, and bay leaf. Bring to a simmer.
• ▢
  Simmer gently for 30 minutes, stirring occasionally. Reduce heat as needed to maintain a gentle simmer.
• ▢
  Remove bay leaf. Blend 1 ½ cups of the chili and return to the pot for a thicker consistency, or use an immersion blender briefly.
• ▢
  Stir in cilantro and vinegar or lime juice. Add additional salt to taste. Serve hot with garnishes like avocado, sour cream, or tortilla chips.

Notes

Customize with your favorite vegetables, such as zucchini or sweet potato. Use any variety of beans you prefer. For extra heat, add jalapeño or cayenne. Always finish with vinegar or lime juice to balance the richness.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 18g | Fat: 10g | Fiber: 15g