Vegetarian chili is a top-notch meatless dinner, loved by vegetarians and non-vegetarians alike. The layers of good-for-you vegetables, hearty beans, and warming spices serve up nutritious comfort with every bite.
Why You’ll Love This Vegetarian Chili
In my household, it’s a winter ritual to have a pot of warming chili simmering on the stovetop. But that doesn’t always mean it has to be beef chili, white chicken chili, or turkey chili. This vegetarian chili 100% holds its own with a hearty mix of diced vegetables and beans that are slow-cooked in a rich, smoky broth. Sometimes, I even forget there’s no meat involved because it’s that filling and delicious. Here are a few other reasons why you’ll love this recipe just as much as I do:
- It’s high-protein and high-fiber. This is the kind of meal I turn to when I’m craving nutrient-dense comfort food that’ll fill me up without weighing me down.
- It’s budget-friendly. Since most ingredients are pantry staples, this one-pot meal is as cost-effective as it is delicious. Win-win!
- It’s incredibly easy. Unlike meat-based chilis that require extra time to brown the meat, this one comes together in no time. Just cook the veggies, add the aromatics, and let it simmer!
Vegetarian Chili Ingredients
- Vegetables: This includes a mirepoix mix of onion, carrots, and celery, plus bell peppers. I’m using green and red bell peppers, but you can use any color you’d like.
- Beans: As with most chili recipes, a combination of black beans, kidney beans, and pinto beans is a must. For substitutions, see below!
- Spices: A bold blend of chili powder, ground cumin, dried oregano, paprika, and salt gives this chili its signature flavor.
- Tomato-based ingredients: Tomato paste, fire-roasted diced tomatoes, and diced green chilies enhance the smoky, roasted flavors while adding texture to the broth.
- Vegetable broth: You’ll need just two cups (though you can always add more if desired). I also typically opt for a low-sodium broth.
How To Make Vegetarian Chili
- Cook the veggies. Saute the onion, bell peppers, carrot, and celery for about 5 minutes, until they’re slightly softened.
- Add the seasonings. Stir in the minced garlic, chili powder, cumin, oregano, paprika, kosher salt, and tomato paste, and cook for another minute.
- Add in the rest and simmer. Add all the beans, diced tomatoes, green chilies, broth, and bay leaf. Stir it all together, bring it to a boil, then reduce the heat to medium-low. Let it simmer for 30 minutes uncovered while stirring occasionally. It’s going to smell SO good.
- Serve. Remove the bay leaf before serving, and don’t forget to add some fresh toppings. I’ve got some ideas below!
Ingredient Substitutions
- Want less beans? You can substitute one type of bean for more diced veggies! Just make sure to use the same quantity to keep the volume consistent.
- Switch up the vegetables. Diced sweet potato or butternut squash would be great alternatives.
- Add some heat. Just add diced jalapeno or serrano peppers when you cook the bell peppers.
Common Questions
Absolutely. Just add another cup of vegetable broth (or water) to make it thinner and more brothy. Additionally, if you’d like a smoother, less chunky chili, you can use an immersion blender to spot blend, or blend up a small portion in a blender and stir it back into the chili.
While I haven’t made this recipe in a slow cooker yet, other readers have reported success with a low temperature setting for 6 to 8 hours. If you try it, let us know in the comments below what worked for you!
Ways To Serve
- Top it with the good stuff. I love adding chopped herbs (like cilantro or parsley), diced avocados, sliced green onions, chives, fresh lime juice, or even seeds like pepitas.
- Add a healthy carb boost. Ladle a serving over rice or quinoa.
- Serve for a party. I love serving these in small bowls for Super Bowl or for any other party where I need a communal option. Plus, you can make it a day in advance and reheat it on the stovetop.
Storage Tips
- To store in the fridge: Let the chili cool to room temperature before placing it in an airtight container. It can be stored for 4 to 5 days.
- To freeze for later: This is a great option for freezer meal prep. Just store leftovers in a freezer-safe container for up to 3 months.
- Reheating tips: Reheating the chili is a cinch. Thaw it in the fridge overnight, then reheat it on the stovetop or microwave until warmed through.
More Vegetarian Dinners
If you make this vegetarian chili recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
This vegetarian chili is a top-notch meatless dinner with layers of good-for-you vegetables, hearty beans, and warming spices. Watch how I make this in my kitchen in the video below!
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1 (15oz can) black beans, drained and rinsed
- 1 (15oz can) kidney beans, drained and rinsed
- 1 (15oz can) pinto beans, drained and rinsed
- 1 (28oz can) fire-roasted diced tomatoes, undrained
- 1 (4oz can) roasted and diced green chilies, undrained
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- For garnish: chopped cilantro, diced avocado, sour cream, and/or grated cheese.
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Cook the vegetables. Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.
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Add the aromatics. Add the garlic, chili powder, cumin, oregano, paprika, salt, and tomato paste. Stir for another minute, until fragrant.
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Let it simmer. Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Stir it, increase the heat to high to bring it to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquid-y chili, add another cup of vegetable broth.
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Serve. Before serving, remove the bay leaf. Ladle servings into individual bowls and top with your favorite garnishes.
- Storage tips: Let the chili cool to room temperature before placing it in an airtight container. It can be stored for 4 to 5 days in the fridge or up to 3 months in the freezer.
Calories: 409kcal | Carbohydrates: 69g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 680mg | Potassium: 1171mg | Fiber: 22g | Sugar: 8g | Vitamin A: 5668IU | Vitamin C: 51mg | Calcium: 161mg | Iron: 8mg
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This recipe was originally posted January 2022, but updated to include new photos and information for your benefit!
