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.
So delicious ! Made it twice in two days 🙂
I’m so happy to hear this! Thanks Paul! 🙂
I can say I have probably tried 20 to 30 different vegetarian chilis this one is by far the best 🙂
I am seriously so happy to hear this! Thanks Sarah! 🙂
Best chili ever!!! We are a lactose free, gluten free and nut free household (allergies 😔) and this is perfect for us. I add some baked cubes of sweet potatoes and my family loves it. Thank you so much.
I am so thrilled you guys were able to make this chili work and loved it! Thanks so much Mandy! 🙂
This is my absolute favorite vegetarian chili recipe! It’s always so tasty and delicious. Haven’t made it in months (could not find fire roasted diced tomatoes). Tonight, we celebrate with this great dish!
Yay! I am so happy to hear this! Thanks Kristina! 🙂
This recipe looks amazing. I need to eat healthier and this looks like a great choice. I was hesitant about the number of servings as I am only cooking for one. When I went to print the recipe I was so happy to see that I could reduced the number of servings. I set it at 3, which made the measurements workable for us non-metric people. I can’t wait to try it.
I am so happy you were able to make the measurements work! I hope you love it! 🙂
Excellent. The only thing I did differently was one can of black beans and added a can of vegetarian baked beans. Also didn’t use garlic – made with garlic infused olive oil and a little bit of green onion instead of yellow due to my son being sensitive. Made with Nora Cooks vegan cornbread. Great idea to blend some of the chili to thicken up. This gave it the perfect texture.
I’m thrilled to hear this! Thanks for sharing Angel! 🙂
Had my brother and his vegetarian fiance over for dinner last night and made this and it was an absolute hit with everyone and very filling! The meat was not missed by any of the meat eaters at the table! Served it with some jalapeño cornbread and a simple salad and everyone was very satisfied! I sent them home with leftovers and my boyfriend and I finished off the rest of the pot for dinner to tonight! Will definitely be making this again and doubling the recipe!
So thrilled to hear this was a hit! 🙂 Thanks so much for the comment and review Jenny 🙂
I made this chili tonight, and just want to thank you for sharing the recipe. The chili is delicious.
You’re so welcome! Thank you so much for the comment!
Love this recipe. So good!!
Thank you Jessica! 🙂
What is the serving size? The macros are given but it does not state how much a serving is, is it one cup?
I don’t have end servings measured out into cups, sorry! You’ll want to equally separate the entire chili into 6 or 8 equal parts; one part is one serving for which the macros apply to. Hope that helps! (Calories are written for 8 equal portions)