Awesome Vegetarian Chili Recipe | Elizabeth Rider
This healthy vegetarian chili recipe is not only good for you, but it’s also absolutely delicious. Everyone asks for the recipe every single time I make it!
Vegetarian chili recipes like this are super easy to make and feed an army. I love to make this on a Sunday afternoon for dinner, then save the leftovers for a least two more meals during the week. This recipe easily makes 8-10 servings and can be stretched with a few extra veggies or can of beans to make more.
Veggie chili is really flexible and a great way to use up any beans, stock, or tomatoes that you may already have on hand.
This vegetarian chili recipe is similar to my “A Great Beef Chili” recipe but without the meat. Since this recipe has no meat, we need to adjust the spices and bump up the flavor with a secret ingredient.
Delicious Vegetarian Chili Ingredients
- Vegetables:
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced (or yellow/orange for sweetness)
- Optional: 1 medium zucchini, diced
- Beans (1 can each, or any combo of the 3):
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- Tomatoes:
- 2 cans (15 oz each) diced or crushed tomatoes
- Optional: 1 can (15 oz) tomato sauce
- Liquid:
- 2 cups vegetable broth (or substitute with chicken stock or bone broth)
- Spices:
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon (scant, for subtle flavor)
- Salt and pepper, to taste
- Optional Add-ins:
- 1 cup whole kernel corn (fresh, canned, or frozen)
- 1 small can (4 oz) green chiles, diced
- 1 medium sweet potato, peeled and diced
- Toppings (Optional):
- Diced avocado
- Cilantro
- Lime juice
- Shredded cheddar cheese or dairy-free alternative
- Crushed tortilla chips
See the full recipe in the printable recipe card below:
Veggie Chili Recipe Notes
- Veggies
Chop onions, carrots, and bell peppers to a similar size as the beans for great texture. Add up to 1 cup of extra veggies like zucchini, carrots, or bell peppers. Use yellow, red, or orange bell peppers for sweetness, or green if you prefer a more bitter flavor. Add 1/2 cup extra stock or water if increasing veggies. - Beans
Use 3 cans of beans (e.g., black, kidney, or pinto) in any combination. Rinse and drain to reduce sodium. For more servings, add a 4th can of beans (always add another 1/2 teaspoon of salt if you add extra beans).
- Spices
Choose a fresh, high-quality chili powder without fillers. Sauté spices with veggies on low heat to enhance flavor, being careful not to burn them. Replace expired spices for the best taste. - Optional Secret Ingredient: Cinnamon
Add a scant 1/4 teaspoon of cinnamon for subtle complexity. Avoid overusing it to prevent overpowering the dish. - Tomatoes
Use two 15-ounce cans of diced or crushed tomatoes (or substitute one can with tomato sauce). San Marzano tomatoes are ideal for their natural sweetness, but any high-quality option works. - Broth Options
For a vegan version, use vegetable broth or water. Chicken stock or bone broth adds richness and protein for non-vegan variations.
Veggie Chili Tips, Variations & FAQs
- Can I add cheese to vegetarian chili?
Yes! While this recipe is dairy-free and vegan-friendly, you can customize it with cheese if desired. Toppings like shredded cheddar cheese or crumbled queso fresco pair wonderfully with a bowl of this chili for extra flavor. (See all of my toppings suggestions below!) - How do I make this recipe in a slow cooker?
To use a slow cooker, sauté the onion, celery, and red bell pepper in a skillet first for added flavor. Then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This method is perfect for meal prep or busy days. - Can I freeze vegetarian chili?
Absolutely! Let the chili cool completely before transferring it to airtight containers or freezer bags. It keeps well in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave. - What vegetables can I substitute or add?
You can swap or add vegetables based on what you have. Sweet potatoes, butternut squash, and green bell peppers work beautifully. Whole kernel corn and green chiles are also great additions to enhance the flavor and texture. - What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. For reheating, use the stovetop or microwave until warmed through. - Can I make this chili spicier?
Yes! Add cayenne pepper or diced green chiles for more heat. Adjust to taste by starting with a small amount and adding more as needed. - Can I use vegetable broth instead of water?
Yes, vegetable broth is a great choice for boosting the flavor while keeping the recipe vegan. If you’re not vegan, chicken stock or bone broth can also be used for added richness. - How can I use this chili in other meals?
This chili is incredibly versatile! Serve it over nachos, as a filling for stuffed sweet potatoes, or in a bowl topped with avocado and lime juice. It also works as a topping for baked potatoes or even in wraps. - What are good seasoning options for vegetarian chili?
This recipe uses smoked paprika, chili powder, and a touch of cinnamon for depth. You can also add cumin, cayenne pepper, or even a splash of lime juice for extra zing. - Can I use fire-roasted tomatoes in this recipe?
Yes, fire-roasted tomatoes add a smoky flavor that enhances the overall dish. Substitute them for regular diced or crushed tomatoes for a deeper, more robust taste. - Is this chili vegan?
Yes, as written, this recipe is vegan. However, if you choose to add toppings like cheese or sour cream, it will no longer be vegan. For a vegan alternative, use dairy-free cheese or yogurt. - Can this recipe be made ahead of time?
Yes! This is an excellent recipe for meal prep. It tastes even better the next day after the flavors have melded together. Simply store in the fridge or freezer and reheat as needed.
Vegetarian Chili Topping Ideas
The vegetarian chili recipe toppings might be the best part! Choose 1-2 from each category for the best flavor and texture of your finished vegetarian chili recipe.
Dairy and Dairy-Free Options
- Shredded cheddar cheese
- Crumbled queso fresco
- Dollop of sour cream or Greek yogurt
- Dairy-free cheese shreds
- Vegan sour cream or my avocado lime sauce
Fresh Herbs and Greens
- Chopped cilantro
- Sliced green onions
- Fresh parsley
- Shredded lettuce or cabbage for crunch
Avocado and Lime
- Diced avocado
- Guacamole
- Fresh lime juice (cut a lime into wedges)
Crunchy Additions
- Crushed tortilla chips
- Crispy corn strips
- Toasted pumpkin seeds (pepitas)
- Crackers or cornbread crumbles
Extra Veggies
- Diced tomatoes
- Pickled red onions
- Sliced jalapeños (fresh or pickled)
- Charred corn kernels
Spicy Add-Ons
- Hot sauce
- Crushed red pepper flakes
- Diced green chiles
- Cayenne pepper sprinkle
My favorite toppings are diced avocado, cilantro, fresh lime juice and a few crushed organic tortilla chips. Sometimes I add cheese or sour cream, too. Enjoy!
Description
This easy vegetarian chili recipe is perfect for weeknights, potlucks, or as part of your meal prep routine. It’s also super flexible! Add extra chopped carrots or peppers (or veggies), or an extra can of beans if you’d like. Top with your favorite chili toppings and you have a perfect meal (with leftovers for days).If you love it, please leave a star rating in the comments below to help other readers in our community.
- 2 tablespoons extra virgin olive oil
- 1 medium white or yellow onion, chopped
- 1 yellow (or red or orange) bell pepper, chopped
- 2 medium carrots, grated or finely chopped
- 3 cloves garlic, pressed or finely chopped
- 2 1/2 teaspoons mild or medium chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 bay leaf
- scant 1/4 teaspoon ground cinnamon (optional, and recommended-see note)
- 1 (15-ounce) can crushed or diced tomatoes with their juices, preferably San Marzano variety
- 1 (15-ounce) can tomato sauce (or, omit this and use 2 cans of crushed tomatoes instead of 1)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 cups filtered water, veggie broth, or bone broth
- (optional) 2 tablespoons chopped fresh cilantro
- (optional) 1 chopped jalapeño, for heat only
- 2 1/2 teaspoons sea salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
Healthy Garnish Ideas: Lime wedges, cilantro, avocado, tortilla chips, sliced or pickled jalapeño, chopped green onion, chopped chives, Icelandic-style or Greek-style plain unsweetened yogurt
- Step 1: In a 6-quart Dutch oven or pot, heat the extra virgin olive oil over medium heat. Add the onions, carrot and bell pepper and sauté over medium until the onions are soft and translucent, about 5 minutes.
- Step 2: Reduce the heat to low and add the garlic, chili powder, cumin, oregano, bay leaf and cinnamon. Add a large pinch of sea salt and stir until the spices coat the veggies. Cook on medium-low for 2-3 minutes until very fragrant, being careful not to burn the garlic.
- Step 3: Turn the heat back up to medium. Add the tomatoes and tomato sauce then stir to deglaze the bottom of the pan. Add all of the beans, 2 cups filtered water or broth, 2 tablespoons chopped cilantro (if using), 2 1/2 teaspoons of sea salt and a few spins of freshly ground black pepper. If desired, add the chopped jalapeño for heat.
- Step 4: Bring to a simmer. Simmer on low, covered, for 30-60 minutes. Turn off heat and allow to sit for 30-60 minutes if possible to thicken. The chili will thicken considerably as it sits. Optional: To speed up the thickening process or for an extra-thick chili, use an immersion blender to blend a small amount of the beans (2-3 pulses should do it), or, blend 1-2 cups of the chili (including liquid and beans) in a blender then add back to the pot. Turn the pot back on to warm if needed to serve. Or, let the pot cool to room temperature and store in the refrigerator overnight, and warm up the next day. This chili will keep in the refrigerator up the three days in a covered pot. Freeze up to three months in airtight containers.
- Step 5: Serve with your choice of garnishes per serving. I like a big squeeze of lime, about 1/4 of an avocado, a small handful of crushed organic tortilla chips, fresh cilantro. I also like to use Siggi’s plain Icelandic-style yogurt as a sour cream substitute.
Notes
Notes:
– This chili is flexible. Use 3-4 cans of beans of your choice, I gave you the ratios I prefer here.
– Chop the onion, carrots and bell pepper to about the same size as the beans for a really nice texture in this chili. You can also add a chopped medium zucchini, extra carrots or bell pepper, or any veggies you like during the veggie sauteing process. This recipe is super flexible and can accommodate up to two extra cups of chopped veggies. Add an extra 1/2 cup of filtered water or stock (more or less as needed) if you add more veggies.
– I used a yellow bell pepper here because I like the color, but red, yellow or orange would all work great. I avoid green pepper in this recipe as it seems too bitter to me, but if you prefer that flavor go ahead and add one in.
– If your tomato sauce tastes too acidic, add 2-3 teaspoons of honey (or sugar) to balance out the acidity of the tomatoes—it adds a negligible amount of sugar to the dish. Omit it if desired.
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