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.
this recipe has become a winter staple in our house. We have been making it for 3ish years now and look forward to it during the first cold days of the season. Highly, highly recommend!
Yay! So thrilled to hear it’s become a staple, that makes me so happy! Thank you for the comment!
It’s okay, found myself adding a lot more chili powder and salt.
I know you need ads to make money but there is way too much simultaneous visually yelling video on this site. I copied the recipe to a plain text file.
This was amazing! I added tofu crumbles to it. I’m hooked!
So glad to hear you enjoyed this chili! Thanks for the comment 🙂
Fabulous recipe! I made this last night and my family loved it! Yum! So satisfying and great to know that it’s as healthful as it is delicious!
This has got to be the best vegetarian chili I have ever had! I added some zucchini to it (because I love it with red peppers.) I especially love the pureeing the 1 1/2 cups. That makes it so hearty! The spices were perfect. This is my new chili recipe. I already made it twice and got nothing but compliments!
Glad you’ve enjoyed it! Thanks so much for the comment 🙂
I made this chili and my meat lovin husband LOVED IT! I loved it too and will definitely make it again. Adding some barley to it gave it a bit more thickness but it could have gone without it.
I’m so happy you guys loved this recipe! Thanks Tammi! 🙂
Couldn’t find green chilis so went without. So delicious. The blending technique is A MUST!
Glad you enjoyed it!
Great recipe. I have made twice previously. Shared with a friend in the UK, who also loved it, and I’m now simmering and stirring it as I write this comment. Preparing it for a pandemic Super Bowl party (of two) … my wife and I will enjoy it while watching the game. But this also means we will have awesome leftovers to look forward to during the week. I concur that cheddar cheese and sour cream are mandatory toppings! Thank you for sharing.
So glad you’ve enjoyed it! 🙂 Thanks for sharing with your friend!
This turned out great.
Score! Thank you! 🙂