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.
Delicious! Directions were easy to follow. Can’t wait for the leftovers!
I’m so happy to hear this! Thanks Lindsay! 🙂
This recipe is FANTASTIC!
Thank you Jeff! 🙂
I didn’t add the diced chilis and only used 1 tablespoon of chili powder and used regular diced tomatoes, and for me it was still too spicy. Maybe I’m just not a’chili’ person..
Shoot, sorry you didn’t love this!
Can I put all of these ingredients in the crockpot raw? If so, how long? Thank you!
This is the best vegetarian chili I ever had! I’ve made it a few times, now I added extra vegetables and only added half of the cayenne. I let it sit for 2 days and it was even better than it was after it was freshly made.
I am seriously so thrilled to hear this! Thanks for your comment! 🙂
can’t wait to try this vegetarian chili!!!
Hope you love it!
Hi Chelsea, First of all..this recipe is “AMAZING”. I am a registered dietitian and I just have a question for your serving size. What size are you basing the nutrition label off of is that one cup or less? I am just looking to figure out portion size for diabetic clients. (Thank you!)
Hey Jamie, I am thrilled to hear you love this Vegetarian Chili. I wish I had an exact measurement, my calories are based off of if you split the chili into 8 even bowls! Sorry I can’t be more help! It is one of our favorite, healthy dinners though! Thanks! 🙂
I love this recipe! I’ve made it a couple times and it always gets rave reviews. Once cooked on the stove I transfer it to a crockpot to keep warm.
I am so happy to hear this! Thanks Laurie! 🙂
I’ve never taken the time to comment or rate a recipe before but I’ve made this chili SO many times since I found the recipe last year! Thanks so much for posting this recipe & im so glad I found it!
I am so thrilled to hear this! What a compliment, thanks Emma! 🙂
I’ve tried many vegetarian chili recipes and this is my favorite! The flavor combination is just perfect.
I’m so happy to hear! Thanks Erin! 🙂