This Vegetarian Chili Recipe is hearty, filling, and packed with veggies, beans, and the best seasoning blend. Pile on your favorite toppings and enjoy!
author’s note
Why you’ll love this family favorite recipe!
I’m obsessed with chili, and there’s no shortage of recipes here! From my award-winning Crockpot Chili to taco chili and white chicken chili, these are some of my all-time favorites, and you’ve loved them too.
But with several vegetarians in my family and so many vegetarian readers, I knew I needed to make a version that could truly compete with the meat-filled ones. After plenty of testing, I finally nailed it.
This Vegetarian Chili is hearty, filling, and every bit as flavorful as my classic versions. Even the meat lovers in my house go back for seconds!
Ingredients
Here’s what’s in this Vegetarian Chili Recipe:
- Olive oil: Helps cook the veggies and bring out their flavor.
- Onion & red bell pepper: Dice small for more flavor in every bite.
- Garlic & seasonings: This blend adds big flavors. Adjust cayenne for less heat.
- Sugar: Balances the tang from tomatoes and spice from seasonings.
- Diced tomatoes: Fire-roasted ones add a light smoky flavor.
- Black & pinto beans: Drain and rinse before using.
- Diced green chiles: Add a little spice and extra flavor.
- Frozen corn: No need to thaw—just toss it in.
- Vegetable broth: Use a good brand for the best flavor.
Quick Tip
Fire-roasted tomatoes are roasted before canning, so they taste richer and a little sweeter than regular ones.
Featured Comment
“This is my go to vegetarian chili. I’ve made this chili 5 or 6 times. Every time I make it I get rave reviews and I send them to your page. I just made a triple batch tonight for a party tomorrow!”
– Shannon
Vegetarian Chili Recipe Toppings
Toppings take it to the next level, and creamy ones help balance the heat!
- Cheese: Shredded Cheddar or Monterey Jack melt right in.
- Sour cream or Greek yogurt: Adds creaminess and tames the spice.
- Avocado: Sliced or diced for a rich, creamy bite.
- Cilantro & green onions: Add fresh flavor and color.
- Tortilla chips or strips: Crush on top for the perfect crunch.
- Lime wedges: A squeeze makes everything pop.
What to Serve with Vegetarian Chili Recipe
- Cornbread: Classic cornbread or cornbread muffins are a perfect match.
- Grilled Cheese: Crispy, gooey, and delicious with chili.
- Simple Salad: Fresh greens to balance the meal.
- Fruit: Seasonal fruit or a winter fruit salad.
- Baked Potatoes: Top with chili, cheese, green onions, and sour cream.
- Navajo Tacos: Spoon chili over fry bread with cheese and sour cream.
- Taco Salad: Toss leftover chili over greens with dressing.
Storage
- Store Vegetarian Chili in the fridge in a closed container for up to 5 days. Reheat on the stove or in the microwave, stirring and adding a little liquid if needed.
- To Freeze: Let it cool, then put it in a bag with no air. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
More Vegetarian Recipes To Love:
Dinner
Vegetarian Nachos
Dinner
Vegetarian Enchiladas
Dinner
Sweet Potato Curry
Dinner
Vegetarian Chili Mac
Vegetarian Chili
Video
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely diced (1 cup)
- 1 tablespoon minced garlic
- 1 red bell pepper finely diced
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper see note 2
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 2 (14.5-ounce) cans black beans drained and rinsed
- 1 (14.5-ounce) can pinto beans drained and rinsed
- 1 (4-ounce) can diced green chiles optional
- 1 cup frozen corn
- 1 cup vegetable broth
- 1-1/2 teaspoons sugar
- 1 bay leaf
- 1 lime
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 1
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it heat for about 30 seconds. Add diced onion and red pepper. Cook, stirring occasionally, until very tender, about 6–9 minutes.
- Reduce heat to medium. Add garlic, chili powder, oregano, cumin, basil, seasoned salt, cayenne, paprika, and pepper. Stir constantly for 45 seconds to 1 minute until fragrant.
- Carefully pour in the undrained diced tomatoes (they may splatter). Stir for about 20 seconds. Add black beans, pinto beans, green chiles (if using), corn, vegetable broth, sugar, and the bay leaf.
- Stir to combine. Reduce heat as needed to maintain a gentle simmer, stirring occasionally. Let cook for 25–30 minutes.
- Remove 1-1/2 cups of chili and transfer to a blender. To avoid spills, remove the blender lid’s center insert and cover the opening with a kitchen towel. Blend until smooth, then pour back into the chili and stir.
- Squeeze in fresh lime juice and stir in cilantro (if using). Adjust seasoning to taste. Serve with your favorite toppings—Cheddar cheese and sour cream are my go-to!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my absolute favorite vegetarian chili. I know you have a sweet potato chili recipe as well. If I love this one so much, could I add sweet potatoes to this recipe without ruining the taste and flavors?
I’m so thrilled to hear this! Yes, you can add sweet potatoes. I’d just reference my sweet potato chili recipe and follow the cook time from that one to make sure the potatoes get tender.
THE go-to chili recipe. I’ve been making this for years now and it’s always so good. Thanks for the recipe!
Yay! I’m so thrilled to hear this! Thanks David!
Delicious chili!! This is my 3rd recipe from you that I’ve tried and rated 5 star. I’m so grateful for your work in creating and posting them. They make such a difference in my life’s quest to eat healthy and be healthy. Thank you!!!
I am so happy to hear this! Thank you so much for your comment Kathy!
I added a sweet potato and a jalapeño instead of a can of roasted peppers. A bit of textured pea protein gave it a good chew like meat. Really delicious. Thanks for the recipie.
Delish! Thanks Diane!
I honestly can’t believe this recipe doesn’t have more 5 star reviews! I also can’t believe I’m just now leaving a review, considering it’s been my go-to chili recipe for a number of years already. Do you have to measure out a lot of spices? Yes! But they give this dish a really amazing flavor. Do as Chelsea suggests and measure them out before you get started. I use Better than Bouillon Vegetable base to make my broth, so it’s super easy! I used to never do the blending step because it was a lot more work and I didn’t realize how much it enhanced the recipe. If you have meat eaters eating this dish, the last blending step gives it a consistency that they are used to. Once I discovered that I could get the same effect by using my immersion blender for just a couple of quick pulses, I’ve never looked back! Hands down the best vegetarian chili recipe there is. Serve over rice with any topping you like for an amazing meal! Thank you, Chelsea!!
I am so thrilled to hear this! Thank you so much for taking the time to write this review! I love that this recipe has become a favorite for you!
Throwing straight gas no breaks on this one chelsea. This is my go to recipe for my lady when she wants chili as shes a vegetarian.
thank you kindly
Haha, I love to hear it! Thanks so much Ethan!
Absolutely the very best vegetarian chili I have ever made. Perfection! My go to recipe.
I am so thrilled to hear this Elaine! Thanks for your comment! 🙂
Spices were absolutely perfect. Saw no reason to put anything in a blender. Great the way it was. I did add 1 tsp. of cocoa powder. Great recipe.
I am so thrilled to hear this! Thanks so much Conny! 🙂