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.
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!
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!
Now that I’ve talked about ingredients, let’s talk process for making a meatless 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.
And last, but not least, here are some alternative cooking methods for this veggie chili.
Vegetarian Chili In The Slow Cooker:
- Follow steps 1-3 from the recipe card, then:
- 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.
- Remove 1.5 cups of chili, blend until smooth, then stir back into the slow cooker.
- Add fresh lime and cilantro as desired. Adjust seasoning if needed and serve in bowls with your favorite toppings!
In The Instant Pot:
- Using the sauté function, follow the recipe card to cook onion, pepper, garlic, and seasonings.
- Add undrained diced tomatoes to scrape up any bits from the pot.
- Stir in drained black beans, drained pinto beans, frozen corn, vegetable broth, and bay leaf.
- 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.
- Once done, wait 5 minutes, then quickly release the steam. Stir.
- Remove 1.5 cups of chili, blend until smooth, then stir back in.
- Add fresh lime and cilantro as desired. Adjust seasoning if needed and serve in bowls with your favorite toppings!
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 chili: cornbread, biscuits, or grilled cheese.
- Salad side dishes: this Winter Fruit Salad or this Italian Salad.
Vegetarian Chili
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Blender
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, 1 heaping cup
- 2 tablespoons ground chili powder
- 1/2 tablespoon dried oregano not ground oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 tablespoon granulated sugar
- 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 stock or vegetable broth
- 1 bay leaf
- 1 lime
- Toppings as desired see note 1
Instructions
- Place a large heavy-bottomed pot (or Dutch oven) over medium heat. Pour in olive oil and wait until shimmering, about 20 seconds. Add in diced onion and stir 3–4 minutes. Add diced pepper and cook these veggies, stirring occasionally, until they are all very tender, about 6–9 minutes.
- While veggies are getting soft, mince garlic and measure out all the spices, combining them in a small bowl: chili powder, oregano, cumin, dried basil, salt, cayenne pepper, paprika, pepper, and sugar (see note 2). Stir together and set aside until onion/pepper are tender.
- Add in garlic and all seasonings. Cook, stirring constantly, until seasonings and garlic are fragrant, about 45 seconds to 1 minute. Be careful to not burn.
- Carefully add undrained diced tomatoes (they might sizzle splatter up a bit) and stir. Add in drained and rinsed black beans, drained and rinsed pinto beans, chiles (if desired), frozen corn, and vegetable stock. Add bay leaf.
- Stir to combine everything. Reduce heat as needed to maintain a gentle simmer and stir occasionally, 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 fastened 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 add in a little bit more salt and pepper). Garnish individual bowls with everyone’s favorite toppings. For me, sour cream and Cheddar cheese are must-haves!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this this evening and it is super good – I added a jalapeño because I like it spicy, but other than that I followed the recipe. My husband who always wants meat in everything had two bowls of it and didn’t miss the meat at all – believe me, that was amazing. I will definitely be making this again!
Thrilled to hear that! Thanks so much for the comment and review Kim 🙂
I love chili. I am so glad that I found your recipe when looking for a vegan version. It is delicious and satisfying. It freezes very well.
So happy you enjoyed this; thanks for the comment and review Lisa!
Wow! I’ve tried tons of chili recipes over the years and this is right up there in the top two or three. I replaced 1 TB of the chili powder with Mexican chili powder and to kick it up a notch. Perfect!
So thrilled to hear that!! Thanks Kat 🙂
Made this last night. Delicious!!! I only had a green pepper so I used that. Didn’t have basil on hand either but had everything else. It was a hit in our home of 6. Saving this for next chili night. Thank you!
So happy to hear that 🙂 Thanks for the comment and review Lisa!
I made this chili about 2 weeks ago and it was absolutely AMAZING. I’m making it again today. Thank you for such an awesome recipe!
Yay!! Love hearing that! Thanks so much Ebony 🙂
I just made this for my family and it is the best vegetarian chili I have yet to make! I usually make a game day chili which my family loves! We recently went vegetarian and was having a hard time finding a hearty veggie chili that is packed with flavor! This is going on rotation! Family loved it! Thank you soooo much
Yay!! This makes me SO happy to hear 🙂 So thrilled it was a hit! Thanks Flora!
Thank you Chelsea for this recipe! This is some of the best chili I’ve ever made and I didn’t miss the meat at all. I adjusted the amount of sugar, chili powder, and olive oil (I used a tad bit more) & I cooked in the lime juice. This chili was absolutely delicious and I wish that I made more!
Oh yay! That makes my day to hear that 🙂 Thanks so much for the comment and review Candi!
Very good recipe. The spice mix is right on this – actually has a bit of heat and is very flavorful. You can sub in whatever beans you like.
So glad you enjoyed this! Thank you for the comment Danielle 🙂
A family favorite! This recipe contains all the right spices and scrumptious flavors to make your taste buds holla! 5 stars for “deliciousness”
YAYY!!! Soo happy to hear this! Thanks for your kind comment! 🙂
Absolutely delicious! Blending a portion and adding it back in made all the difference. It was super easy and delicious! I will be making it again
So happy to hear it! Thanks for the comment Britt!
I was skeptical but this truly is the BEST Vegetarian chili recipe out there. I added fresh parsley, chives, and green onion, and topped with avocado. I’m in HEAVEN!
So, so happy to hear this was the best! 🙂 Thanks for your comment Maria!
This vegetarian chili is just a perfect easy dinner! Gorgeous pictures too!
Thanks so much Danielle! 🙂
We are vegans, we are also oil free, sugar free, and salt free. I substituted sugar for sweet and low, half the pack, and sautéed onions and red pepper in vegetable broth. This recipe was outstanding. The only problem I had was we didn’t triple it. Used the instant pot.
So glad you enjoyed!! Thanks for the comment and review 🙂
I would think sugar is a far better choice than artificial sugar!
I agree. Im not sure artificial sugar would be for me with this recipe. Not to mention its so chemical.
Making a double batch for the second time, easy and super tasty!
What settings did you use on the instant pot? Was also figuring I could use a slow cooker ….
Hey!
I wanted to mention that, adding a carrot (whole or in big pieces) is also known to cut the acidity in sauces, if you don’t want to add any sugars or sweetners 🙂
Thanks Savanna! 🙂
Chelsea, my chili came out so good! My church we are on a21 day Fast n I remember last year I made a vegetarian chili it wasn’t as good as this. I save this recipe this time. Thanks Happy Cooking
VB 2024
So thrilled to hear this! Thanks Vicki! 🙂
Delicious!! Will be trying this again! Thank you
Glad to hear that! Thanks for the comment 🙂