Craving a bowl of chili but skipping the meat? This Best Vegetarian Chili is everything you love about classic chili — rich flavor, chunky texture, bold spices — but it’s 100% plant-based and just as satisfying. Packed with three kinds of beans, fresh vegetables, and warm spices, this hearty meal is perfect for meatless Mondays, cool-weather dinners, or meal prep days. 🍲✨
It’s comforting, nourishing, and absolutely loaded with flavor — even meat-eaters won’t miss a thing.
Why You’ll Love This Vegetarian Chili
✅ Hearty and filling, even without meat
✅ Budget-friendly ingredients
✅ Packed with fiber and plant-based protein
✅ Great for batch cooking and freezing
✅ Customizable with your favorite veggies or toppings
🛒 Ingredients You’ll Need (Expanded)
- 2 tablespoons olive oil – For sautéing the vegetables and building the flavor base.
- 1 medium red or yellow onion, finely chopped – Adds a subtle sweetness and savory depth.
- 2 medium carrots, peeled and diced – Bring natural sweetness and texture.
- 1 red bell pepper + 1 yellow bell pepper, diced – Adds color and a juicy, sweet crunch.
- 4 garlic cloves, minced – Fresh garlic boosts the flavor base significantly.
- 1¾ cups low sodium vegetable broth – Helps meld all the flavors and keeps it brothy.
- 2 tablespoons chili powder – Start with 1 tbsp if you’re sensitive to spice; bump it up for heat lovers.
- 1 tablespoon ground cumin – Smoky and earthy, it gives chili its signature warmth.
- 1 teaspoon dried oregano – For a herby undertone that balances the richness.
- ½ teaspoon salt + ¼ teaspoon black pepper – Adjust to taste after simmering.
- 3 tablespoons tomato paste – Adds deep, rich tomato flavor and thickens the chili.
- 28 oz can petite diced tomatoes – Fire-roasted adds extra depth if available.
- 2 (15 oz) cans black beans, rinsed and drained – Adds creaminess and body.
- 1 (15 oz) can kidney beans, rinsed and drained – Gives variety and extra texture.
- 1 cup frozen corn – Adds pops of sweetness and texture contrast.
- Optional add-ins or swaps:
- Sweet potatoes or butternut squash, cubed 🥔
- Zucchini or yellow squash (add during the last 15 minutes)
- Mushrooms (sauté with onions) 🍄
- A pinch of cayenne or hot sauce for extra heat 🌶️
👨🍳 How to Make the Best Vegetarian Chili
Step 1: Sauté Aromatics
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add onion, carrots, and bell peppers, and sauté for about 8 minutes, until softened.
Step 2: Add Garlic & Spices
Stir in minced garlic, and cook for 30 seconds until fragrant. Add chili powder, cumin, oregano, salt, pepper, and tomato paste, stirring well to coat the vegetables.
Step 3: Add Liquid & Beans
Pour in the vegetable broth, diced tomatoes, black beans, kidney beans, and corn. Stir everything together.
Step 4: Simmer & Cook
Bring to a boil, then reduce the heat and let it simmer uncovered for 35–45 minutes, stirring occasionally, until the carrots are tender and the chili thickens.
Step 5: Taste & Adjust
Taste and adjust the seasoning — more salt, a pinch of sugar if needed, or a squeeze of lime for brightness.
Step 6: Serve & Enjoy
Ladle into bowls and top with your favorite toppings.
🍽️ Serving Suggestions
- 🥑 With avocado slices and a squeeze of lime
- 🧀 Topped with shredded cheddar or dairy-free cheese
- 🌿 Fresh cilantro and red onion for brightness
- 🧂 A dollop of sour cream or Greek yogurt (dairy or plant-based)
- 🌽 Serve with cornbread or tortilla chips on the side
💡 Tips & Variations
- Want it spicier? Add cayenne pepper, hot sauce, or chopped jalapeños 🌶️
- Prefer chunky texture? Mash a few spoonfuls of the chili and stir it back in for natural thickness
- Use what you have: Sub in any type of beans or veggies — this recipe is incredibly flexible
- Let it rest: Chili tastes even better after sitting for a few hours or overnight
- Meal prep ready: Portion into containers and refrigerate or freeze
🥡 Storage & Freezing
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in containers for up to 3 months
- Reheat: Warm gently on the stovetop or microwave, adding a splash of broth if needed to loosen
❓ FAQ
Q: Can I make this in a slow cooker?
A: Yes! Sauté aromatics first, then add everything to the slow cooker and cook on LOW for 6–8 hours.
Q: How do I thicken vegetarian chili naturally?
A: Simmer uncovered, or mash some beans into the chili. You can also stir in cooked lentils or quinoa.
Q: What makes this chili so hearty without meat?
A: The trio of beans, fiber-rich veggies, tomato base, and bold seasoning deliver satisfying texture and flavor.
❤️ Final Thoughts
This Best Vegetarian Chili proves once and for all that you don’t need meat to make a chili that’s rich, bold, and belly-warming. With three types of beans, colorful veggies, and a balanced spice blend, this dish is as comforting as it is nourishing. 🌿🫘🍅
It’s also a meal-prep MVP — it freezes beautifully, feeds a crowd, and adapts to whatever’s in your fridge. You can keep it classic, load it with toppings, or sneak in extra veggies for a stealthy nutrient boost. And because it’s made from pantry staples and budget-friendly ingredients, it’s the kind of recipe you’ll come back to again and again.
Whether you’re vegetarian, vegan, or just looking for a lighter dinner option, this chili checks all the boxes. It’s cozy, it’s customizable, and — let’s be honest — it’s the kind of meal that makes the whole kitchen smell amazing. 🧄🥣✨
Short version
Best Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped small or yellow onion
- 2 medium carrots chopped into small ¼-inch pieces
- 1 red bell pepper chopped small
- 1 yellow bell pepper chopped small
- 4 cloves garlic minced
- 1¾ cups low sodium vegetable broth one 14.5 ounce can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 28 ounce can petite diced tomatoes
- 2 15 ounce cans black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 1 cup frozen corn
- Optional Toppings: avocado sour cream, shredded cheese, cilantro, etc.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion, carrots, and bell peppers and sauté for about 8 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans, and corn. Stir well to combine.
- Bring to a boil, then reduce the heat and let the chili simmer uncovered for 35–45 minutes, stirring occasionally, until the carrots are tender. If the chili thickens to your liking after 30 minutes, cover and continue simmering until fully cooked. Taste and adjust seasoning as needed. Serve with your favorite toppings.
Notes
The recipe is easy to adapt with different vegetables. Add firm veggies like sweet potatoes or butternut squash (cut into ½-inch pieces) at the beginning of the cook time. Mushrooms should be sautéed with the onion and peppers. Softer vegetables like zucchini or yellow squash can be added during the last 15 minutes of simmering.
Leftovers keep well in the fridge for up to 4 days. You can also freeze the chili in an airtight container for up to 3 months.
