Vegetarian Chili is hearty, filling, and packed with veggies, beans, and the best seasoning blend. Pile on your favorite toppings and enjoy!
Flavor-Packed Vegetarian Chili
I’m obsessed with chili—there’s no shortage of recipes here! From my award-winning Crockpot Chili to taco chili and white chicken chili, these are some of my all-time favorites, and you’ve loved them too!
But I couldn’t forget the veggie lovers. I’ve worked hard to make the best Vegetarian Chili, and I’m here to tell you it’s a must-try. Don’t go just yet—I promise it’s just as hearty, filling, and tasty as the rest!
Ingredients
Here’s what’s in this Vegetarian Chili:
- Olive oil: Helps cook the veggies and bring out their flavor.
- Onion & red bell pepper: Dice small for more flavor in every bite.
- Garlic & seasonings: This blend adds big flavors. Adjust cayenne for less heat.
- Sugar: Balances the tang from tomatoes and spice from seasonings.
- Diced tomatoes: Fire-roasted ones add a light smoky flavor.
- Black & pinto beans: Drain and rinse before using.
- Diced green chiles: Add a little spice and extra flavor.
- Frozen corn: No need to thaw—just toss it in.
- Vegetable broth: Use a good brand for the best flavor.
Quick Tip
Fire-roasted tomatoes are roasted before canning, so they taste richer and a little sweeter than regular ones.
Vegetarian Chili Toppings
Toppings take it to the next level, and creamy ones help balance the heat!
- Cheese: Shredded Cheddar or Monterey Jack melt right in.
- Sour cream or Greek yogurt: Adds creaminess and tames the spice.
- Avocado: Sliced or diced for a rich, creamy bite.
- Cilantro & green onions: Add fresh flavor and color.
- Tortilla chips or strips: Crush on top for the perfect crunch.
- Lime wedges: A squeeze makes everything pop.
What to Serve with Vegetarian Chili
- Cornbread: A perfect pair with chili! Try classic cornbread or cornbread muffins.
- Crusty Bread: Great for soaking up every last bite.
- Grilled Cheese: Crispy, gooey, and so good with chili.
- Simple Salad: Fresh greens to lighten up the meal.
- Fruit: Use what’s in season or make a winter fruit salad.
Ways To Serve Vegetarian Chili
- Baked Potatoes: Spoon chili over a baked potato and top with cheese, green onions, and sour cream.
- Navajo Tacos: Use fry bread as a base, add chili, then top with cheese and sour cream.
- Taco Salad: Toss leftover chili over some greens with your favorite dressing.
Storage
Store Vegetarian Chili in the fridge in a closed container for up to 5 days. Reheat on the stove or in the microwave, stirring and adding a little liquid if needed.
To Freeze: Let it cool, then put it in a bag with no air. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
More Vegetarian Recipes To Love:
- Vegetarian Nachos with all the toppings
- Vegetarian Enchiladas with beans and corn
- Sweet Potato Curry with coconut milk
- Vegetarian Chili Mac made in one pot
- Vegetable Soup Recipe with a yummy broth
Vegetarian Chili
Equipment
- Large, heavy-bottomed pot or Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely diced (1 cup)
- 1 tablespoon minced garlic
- 1 red bell pepper finely diced
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper see note 1
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 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 broth
- 1-1/2 teaspoons sugar
- 1 bay leaf
- 1 lime
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 1
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it heat for about 30 seconds. Add diced onion and red pepper. Cook, stirring occasionally, until very tender, about 6–9 minutes.
- Reduce heat to medium. Add garlic, chili powder, oregano, cumin, basil, seasoned salt, cayenne, paprika, and pepper. Stir constantly for 45 seconds to 1 minute until fragrant.
- Carefully pour in the undrained diced tomatoes (they may splatter). Stir for about 20 seconds. Add black beans, pinto beans, green chiles (if using), corn, vegetable broth, sugar, and the bay leaf.
- Stir to combine. Reduce heat as needed to maintain a gentle simmer, stirring occasionally. Let cook for 25–30 minutes.
- Remove 1-1/2 cups of chili and transfer to a blender. To avoid spills, remove the blender lid’s center insert and cover the opening with a kitchen towel. Blend until smooth, then pour back into the chili and stir.
- Squeeze in fresh lime juice and stir in cilantro (if using). Adjust seasoning to taste. Serve with your favorite toppings—Cheddar cheese and sour cream are my go-to!
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)