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.
I loved the recipe 5 stars it was very tasty and delicious
Yay! I’m so happy to hear this! Thanks Ruth!
I just made this for the first time for my wife and friend. We all agree that this is the best vegetarian chili we have had. And easy. But so very tasty. I accidentally added a second can of pinto beans and didn’t have cumin but it worked! I am personally a very picky eater and this was just perfect for me.
Yay! I’m so happy to hear you guys loved this! Thanks Lisa!