Vegetarian Chili is hearty, filling, and packed with veggies, beans, and the best seasoning blend. Pile on your favorite toppings and enjoy!
Flavor-Packed Vegetarian Chili
I’m obsessed with chili—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 I couldn’t forget the veggie lovers. I’ve worked hard to make the best Vegetarian Chili, and I’m here to tell you it’s a must-try. Don’t go just yet—I promise it’s just as hearty, filling, and tasty as the rest!
Ingredients
Here’s what’s in this Vegetarian Chili:
- 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.
Vegetarian Chili 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
- Cornbread: A perfect pair with chili! Try classic cornbread or cornbread muffins.
- Crusty Bread: Great for soaking up every last bite.
- Grilled Cheese: Crispy, gooey, and so good with chili.
- Simple Salad: Fresh greens to lighten up the meal.
- Fruit: Use what’s in season or make a winter fruit salad.
Ways To Serve Vegetarian Chili
- Baked Potatoes: Spoon chili over a baked potato and top with cheese, green onions, and sour cream.
- Navajo Tacos: Use fry bread as a base, add chili, then top with cheese and sour cream.
- Taco Salad: Toss leftover chili over some greens with your favorite 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:
- Vegetarian Nachos with all the toppings
- Vegetarian Enchiladas with beans and corn
- Sweet Potato Curry with coconut milk
- Vegetarian Chili Mac made in one pot
- Vegetable Soup Recipe with a yummy broth
Vegetarian Chili
Equipment
- Large, heavy-bottomed pot or Dutch oven
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 1
- 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 fire-roasted 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!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂