Vegetarian Chili is hearty and delicious, loaded with flavorful veggies, beans, and the best spice mix. Make a batch, and enjoy tasty meals all week—ideal for meal prep!

Other favorite vegetarian meals: Quinoa Black Bean Salad, Bruschetta Pasta, and Vegetarian Tacos.

Vegetarian Chili with spoon in it Flavor-Packed Vegetarian Chili

There’s plenty of evidence here on the blog that I’m obsessed with chili and it turns out some of the most popular recipes on my site are chili variations!

This Taco Chili or this Crockpot White Chicken Chili recipe are both majorly popular and today I’m adding another one to your list of “must-makes.” But instead of adding chicken, sausage, or beef, today i’m leaving out the meat. Don’t close your browser just yet– I promise you’re going to love this veggie version and it’s just as filling as the others!

Vegetarian Chili seasoning mix

You’re probably wondering, without the meat, what actually is in Vegetarian Chili. I’ll break down the ingredients below and then share how to make this recipe!

What’s In Vegetarian Chili?

  • Lots of veggies: Keep it easy with onion, garlic, and bell pepper. You can add corn later, too.
  • Amazing seasoning mix: This uses my favorite seasoning mix from my Crockpot Chili—simple, tasty, and medium spice. Change it up to suit your taste! I use vegetable broth for extra flavor while keeping it vegetarian.
  • Plenty of beans: Black and pinto beans make it hearty and filling. You can add kidney beans if you want!
  • Tons of toppings: Top with cheese, sour cream, and fresh lime. Other good options are avocado, cilantro, and tortilla strips!
Overhead photo of the onion and red peppers being sautéed for Vegetarian Chili.

Now that I’ve talked about ingredients, let’s talk process for making a meatless chili!

Adding tomatoes and beans to Vegetarian Chili

Storage

How Long Does This Chili Last?

Stored in a sealed container, Vegetarian Chili lasts up to 5 days in the fridge. It may separate, so stir and heat on medium heat on the stove or in the microwave.

Can You Freeze Leftover Vegetarian Chili?

To Freeze as a Meal: Mix ingredients and put in freezer-safe bags. Thaw in the fridge overnight before cooking.

To Freeze Prepared Chili: It loses some texture and flavor, but you can freeze it. Let it cool, then move to sealed bags or containers. Freeze flat for easier thawing. Thaw in the fridge and heat slowly on medium-low heat, stirring gently.

Beans and corn being added to the Vegetarian Chili.

And last, but not least, here are some alternative cooking methods for this veggie chili.

Vegetarian Chili In The Slow Cooker:

  1. Follow steps 1-3 from the recipe card, then:
  2. Add undrained diced tomatoes to scrape up any bits from the pan. Transfer to a 4-quart or larger slow cooker and add drained black beans, drained pinto beans, frozen corn, vegetable broth, and bay leaf. Stir, cover, and cook on low for 3-4 hours or high for 2 hours.
  3. Remove 1.5 cups of chili, blend until smooth, then stir back into the slow cooker.
  4. Add fresh lime and cilantro as desired. Adjust seasoning if needed and serve in bowls with your favorite toppings!

In The Instant Pot:

  1. Using the sauté function, follow the recipe card to cook onion, pepper, garlic, and seasonings.
  2. Add undrained diced tomatoes to scrape up any bits from the pot.
  3. Stir in drained black beans, drained pinto beans, frozen corn, vegetable broth, and bay leaf.
  4. Close the lid, seal the steam vent, and set to HIGH pressure for 7 minutes. It will take about 10-15 minutes to build pressure.
  5. Once done, wait 5 minutes, then quickly release the steam. Stir.
  6. Remove 1.5 cups of chili, blend until smooth, then stir back in.
  7. Add fresh lime and cilantro as desired. Adjust seasoning if needed and serve in bowls with your favorite toppings!
Vegetarian Chili

Serving Ideas For Vegetarian Chili:

  • Baked potatoes: Add a few spoonfuls of this chili plus some cheese, green onions, and sour cream.
  • Navajo tacos: Make or buy some fry bread, top with a few spoonfuls of this chili, and add some cheese and sour cream.
  • Taco salad: Use a salad base and dressing and add in a few spoonfuls of leftover chili.
  • Bread bowl: For some more carbs (because yum) add this chili to a bread bowl!
  • Sides that pair well with this chilicornbread, biscuits, or grilled cheese.
  • Salad side dishes: this Winter Fruit Salad or this Italian Salad.
4.99 from 63 votes

Vegetarian Chili

This is my all-time favorite Vegetarian Chili! It's hearty, delicious, and packed with flavorful veggies, beans, and the perfect seasonings. Make it once, and you'll have tasty meals all week (ideal for meal prep!).
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 -8 servings

Ingredients  

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced (1 cup)
  • 1 tablespoon minced garlic (reduce depending on garlic sensitivity)
  • 1 red bell pepper, diced (heaping cup)
  • 2 tablespoons ground chili powder
  • 1/2 tablespoon dried (NOT ground) oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon EACH: dried basil, seasoned salt, cayenne pepper, paprika
  • 1/4 teaspoon cracked pepper
  • 1/2 tablespoon white sugar
  • 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes
  • 2 cans (14.5 ounces EACH) black beans, drained and rinsed
  • 1 can (14.5 ounces) pinto beans, drained and rinsed
  • 1 can (4 ounces) fire-roasted diced green chiles, optional
  • 1 cup frozen corn
  • 1 cup vegetable stock (vegetable broth will work)
  • 1 bay leaf
  • 2 tablespoons fresh lime juice
  • Toppings: Cheddar cheese, fat-free sour cream, avocado, cilantro, chives, tortilla strips, etc.

Instructions 

  • Place a large heavy-bottomed pot (or Dutch oven) over medium heat. Pour in the olive oil and wait until shimmering, about 20 seconds. Add in the diced onion and stir for 3-4 minutes. Add in the diced pepper and cook these veggies, stirring occasionally, until they are all very tender, about 6-9 minutes. 
  • While the veggies are getting soft, mince the garlic and measure out all the spices, combining them into a small bowl: the chili powder, oregano, cumin, dried basil, salt, cayenne pepper, paprika, pepper, and sugar. Stir together and set aside until onion/pepper are tender.
  • Add in the garlic and all the seasonings. Cook, stirring constantly, until the seasonings and garlic are fragrant, about 45 seconds – 1 minute. Be careful to not burn.
  • Carefully add in the undrained diced tomatoes (they might sizzle splatter up a bit) and stir. Add in the drained and rinsed black beans, drained and rinsed pinto beans, chiles (if desired), frozen corn, and vegetable stock. Add in the bay leaf.
  • Stir to combine everything. Reduce the heat as needed to maintain a gentle simmer, and stir occasionally, for 25-30 minutes.
  • Remove 1 and 1/2 cups of the chili and transfer to a blender. To avoid a mess, remove your blender lid’s center insert and hold a kitchen towel firmly over the top. Ensure the lid is securely fashioned and blend while holding the towel. Once smooth, pour this mixture back into your chili. Stir to combine.
  • Add fresh lime and fresh cilantro as desired. Season to taste (I always add in a little bit more salt & pepper). Garnish individual bowls with everyone's favorite toppings. For us, sour cream and Cheddar cheese are must-haves!

Video

Recipe Notes

Spiciness: Depending on the actual spices you are using (some brands are hotter/milder than others) you might want to scale up or down on spices in this chili. 

Nutrition

Calories: 415kcal | Carbohydrates: 71g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 1022mg | Fiber: 22g | Sugar: 6g | Vitamin A: 2104IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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136 Comments

  1. Liz says:

    5 stars
    Wow! Even my toddler loved this chili, itโ€™s delicious! I didnโ€™t blend halfway through and I also added jalapeรฑo along with extra spices to make it hotter. Will be making again soon!

    1. Chelsea says:

      YAY! Thrilled to hear this! Thanks so much Liz! ๐Ÿ™‚

  2. Ava says:

    5 stars
    I made this soup with all kidney beans because thatโ€™s what I had on hand. I served this with feta, red onion, Greek yogurt and cilantro. It was delicious. The seasoning was spot on and I didnโ€™t need to add any other spices or sauces. Great recipe!

    1. Chelsea says:

      Delish! So thrilled you were able to make it work! Thanks Ava! ๐Ÿ™‚

  3. michelle says:

    5 stars
    This is the chili recipe that got my husband to not miss meat chili! (Although i will still make it at times) Fantastic, definitely recommend. In addition I substitute one can of beans with chili beans and i add a can of tomato paste.

    1. Chelsea says:

      I am so thrilled to hear this! And those subs sound delish! So glad you guys are enjoying this Vegetarian Chili! ๐Ÿ™‚

  4. Shannon says:

    5 stars
    This is my go to vegetarian chili. Iโ€™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! The only thing I change is I leave out the sugar- trying to cut out sugar where I can- and I think it still holds up. I love blending 1/2, it creates a fantastic depth. Thank you for a great recipe!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Shannon! ๐Ÿ™‚

  5. Arline says:

    5 stars
    I never make chili but the neighborhood was having a chili cook-off so I used your recipe
    plus a little sugar and I won second place!

    1. Chelsea says:

      I am so thrilled to hear this! Wahoo! Thanks so much Arline! ๐Ÿ™‚

  6. Tina Clemens says:

    5 stars
    This was AMAZING! The spices were perfect and by far the best chili Iโ€™ve ever had! Every recipe I have made of yours has been delicious and loved by my family and friends! Thanks to you, they think Iโ€™m an excellent cook!

    1. Chelsea says:

      I am SO thrilled to hear this! Thanks so much Tina! ๐Ÿ™‚

  7. Sarah says:

    5 stars
    Delicious and lots of healthy attributes!

    1. Chelsea says:

      So happy you’re enjoying! Thanks Sarah! ๐Ÿ™‚

  8. larry says:

    try maple syrup instead of sugar

  9. Brenda says:

    Iโ€™d like to make this in the instant pot. How long would the cooking time be?

    1. Chelsea Lords says:

      Sorry Brenda, I’ve never tested this recipe in the Instant Pot. I’m not entirely sure if it would work or if it would end up being to thick that it wouldn’t come to pressure.

  10. Erica says:

    5 stars
    Made this with vegan ground “turkey” that I cooked along with the onions, added cornbread biscuits on top and baked at 425 until the biscuits were done (rather than simmering for 30 min), and didn’t bother with the blending; and honestly, this was the BEST chili I’ve ever had. The flavor is incredible, the spice level was perfect for me but would be very easy to adjust for other palettes, and it was just really quick and easy to make. I’ll never use another chili recipe after finding this one.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Erica! ๐Ÿ™‚