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.
Incredible vegetarian chili! Never thought to blend a portion- made it extra delicious!
So glad you enjoyed! Thanks Kat! 🙂
If I dont like tomatoes and want to leave those out, should I use tomatoes sauce to replace it? Thanks
I’m sorry I can’t give an exact recommendation without personally testing, but I’d probably use crushed tomatoes instead of tomato sauce
I ended up adding a stalk of celery and leaving out the tomatoes, instead added 8oz can of tomato sauce. It was amazing!!! So good. Thank you for sharing your recipe!!
I am so happy you enjoyed! Thanks for the tip on those subs! 🙂
It was a brilliant idea to pulse some of the batch to replicate the texture of a meat chili. I halved the recipe. I omitted the corn,lime, and sugar. I added crumbled portabella mushrooms 8oz and barley 1 cup cooked. I would make again but half the salt and add the lime.
This was so good!!! Loved the spice that chilies added and I’ll definitely be making this again soon. Thanks for the wonderful recipe.
So happy you enjoyed this!! Thanks for the comment and review Nicole 🙂
Me and my sister are obsessed with this chili it’s amazing!!
Thanks Maya 🙂
Love this recipe for adding more plant-based meals to our diet. It’s a regular in the rotation because it’s tasty, quick, and easy to adjust to what we have on hand/using up leftover veggies. Thanks for sharing!
I’m so happy this has made it into your regular dinner rotation! So glad you guys love this Vegetarian Chili. Thanks for your comment! 🙂
I love this recipe! It’s super tasty! I’ve tried it with different combinations of beans and it’s always great. I also like to add some veggie ground to simulate the ground beef texture and throw in whatever veggies I have to use up in my fridge.
Yay! Thrilled to hear you’ve enjoyed this recipe and the veggie ground sounds like such a great idea! 🙂
Great recipe. We added more tomatoes and bean because we love them. Also added maybe 2 cups of chopped fresh green beans and 2 poblanos because I had them to use up. Versatile recipe you can easily add or delete as needed. Easy to freeze for future meals. Topped ours with diced avocado, minced red onion, grew onions, vegan sour cream, vegan cheese and oyster crackers.
Sounds awesome! Thanks Diane 🙂
I rarely ever post comments but I could not pass up the chance to give feedback on this amazing recipe. My family has been eating plant-based meals for about 2 years now and I have to say, this is not only the best vegan chili I have ever made, but it is now one of my favorite “go to” recipes because everyone loves it My boys don’t even ask where the meat is!!! Thank you so much for sharing your recipes. Blessings!????
Yay!! So thrilled to hear this was a hit 🙂 Thank you so much for the kind comment!
I made this for dinner tonight with just two changes. I did not use the optional chiles and I added a dice zucchini as the onions and red peppers cooked. This was absolutely delicious. My family loved it. It will become a new go-to recipe for me. Thank you so much!!! I have already shared this link with some foodie friends of mine.
So happy to hear this will be a new go-to recipe 🙂 Thrilled it was a hit for you Nancy, thanks for the comment and review!