This Vegetarian Chili is thick and hearty, made with vegetables, beans, tomatoes and chili seasonings. It’s one of our favorite meals to warm up with on a cold day!
A Vegetarian Chili That Will Leave You Satisfied
I’m a huge fan of simmering a big pot of chili for dinner, and this vegetarian chili recipe is the one I make when I want to skip the meat. It’s every bit as satisfying as my classic beef Chili Recipe and our go-to Turkey Chili Recipe, and I love that this vegetarian chili is loaded with nutritious veggies! This is a great clean out the fridge recipe, since you can swap out the vegetables to use up what you have on hand.
The key to the best vegetarian chili is to add plenty of veggies and beans to bulk it up, as well as tomatoes and tomato paste for rich tomato flavor. In this recipe I use my favorite blend of chili spices, which bring mild heat and lots of savory flavor. If you like a spicier chili, I’ve left a note below the recipe with tips for adding more spice.
Ingredient Notes
See the recipe variations section below for other vegetables you can use in this recipe.
- Olive Oil: Sautéing the vegetables in olive oil adds a bit of caramelization and brings out their flavor.
- Onion & Garlic: I like to use a red onion or sweet yellow onion – the subtly sweet flavor is a nice contrast to the other savory flavors.
- Carrots & Bell Peppers: Be sure to dice the carrots up small (no larger than 1/4-inch pieces) so that they will soften up as the chili cooks. Use whatever color of bell peppers you prefer.
- Vegetable Broth: I recommend using a low sodium vegetable broth so that you can control the amount of salt in the finished dish.
- Spices & Seasonings: You’ll need chili powder, cumin, dried oregano, salt and pepper. You could also add about a teaspoon of smoked paprika for some smoky flavor.
- Tomato Paste: Tomato paste adds rich tomato flavor and also helps to thicken the chili.
- Diced Tomatoes: For extra flavor, try using fire roasted diced tomatoes.
- Beans: You’ll need two 15 ounce cans of beans. I used black beans and red kidney beans; pinto beans are another good option.
- Corn: Use either frozen corn or canned corn.
How to Make Vegetarian Chili
Here’s an overview of the key steps to making vegetarian chili. Find the full instructions with measurements in the recipe card below.
- In a large heavy pot (I use my Dutch oven), sauté the onion, carrots and bell peppers until they start to soften. Then add the garlic and cook for 30 seconds.
- Add the remaining ingredients: vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans and corn. Stir, then cook at a low simmer for 35-45 minutes, until the carrots are tender (taste one to check). I simmer the chili uncovered at first to thicken it up. Once it reaches your desired thickness, you can put a lid on the pot as it simmers.
Recipe Variations
This vegetarian chili recipe is easily adaptable to use other vegetables that you may have in your kitchen.
- Firmer vegetables, such as sweet potato and butternut squash, should be chopped into 1/2-inch pieces and added at the beginning of the cook time. Mushrooms can add a meaty texture and flavor. Sauté them along with the bell peppers, carrots and onion.
- Quick-cooking vegetables, such as zucchini and yellow squash, should be chopped into 1/2-inch pieces and added during the last 15 minutes of cook time so that they don’t get mushy.
- To make vegetarian chili in the slow cooker: For the best flavor, sauté the vegetables and garlic on the stove as directed in the recipe before adding all of the ingredients to your crockpot. Cook on low for 6-8 hours or high for 3-4 hours, or until the carrots are tender. If the chili is too thick, you can add some additional broth to thin it out.
What to Serve with Vegetarian Chili
The best part of making chili is that you get to top your bowl with your favorite toppings! Toppings that go well with this chili include sour cream or plain Greek yogurt, shredded cheddar, Monterey jack or pepper jack cheese, avocado, fresh cilantro, crumbled tortilla chips and chopped red onion.
On the side, I like to serve Cornbread or Cornbread Muffins. If you want to add a salad to the meal, try my Kale Avocado Salad or Green Salad.
More Favorite Vegetarian Chili Recipes
- Sweet Potato Black Bean Chili – A longtime reader favorite, the combination of sweet potatoes, black beans and quinoa is just so good.
- Instant Pot Vegetarian Chili – Lentils, quinoa and black beans make this chili thick and hearty.
- Vegetarian Chili Mac – This one pot recipe is a delicious mash up of vegetarian chili and mac and cheese!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
The BEST Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium red or yellow onion, diced
- 2 medium carrots, chopped into small (¼-inch) pieces
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1¾ cups low sodium vegetable broth, (one 14.5 ounce can)
- 1-2 tablespoons chili powder, see note
- 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 red kidney beans, rinsed and drained
- 1 cup frozen corn
- Optional Toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Instructions
- Heat the olive oil in a large pot or Dutch oven on the stove over medium-high heat.2 tablespoons olive oil
- Add the onion, carrots and bell peppers and saute until the vegetables begin to soften, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds.1 medium red or yellow onion, 2 medium carrots, 1 red bell pepper, 1 yellow bell pepper, 4 cloves garlic
- Add the remaining ingredients to the pot: vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans and corn. Stir to combine.1¾ cups low sodium vegetable broth, 1-2 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, 15 ounce can red kidney beans, 1 cup frozen corn
- Bring to a boil and then reduce the heat to a low simmer. Let the chili simmer on the stove for 35-45 minutes, stirring occasionally, until the carrots are tender. If after about 30 minutes the chili has reached your desired thickness, cover it and continue simmering until the carrots are tender. Taste and adjust seasonings as needed. Serve with toppings as desired.Optional Toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Notes
- Spice Level: This chili is very mild when made with 1 tablespoon chili powder and medium spicy when made with 2 tablespoons chili powder. If you are sensitive to spice or your chili powder is very spicy, use less. If you want your chili extra spicy you can add a small amount of cayenne pepper, to taste.
- Variations: This recipe is easily adaptable to use other veggies that you may have in your kitchen. Firmer vegetables, such sweet potato and butternut squash, should be chopped into 1/2-inch pieces and added at the beginning of the cook time. Chopped mushrooms or celery should be sautéed with the other veggies before simmering the chili. Quick-cooking vegetables, such as zucchini and yellow squash, should be chopped into 1/2-inch pieces and added during the last 15 minutes of cook time.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Reheat chili in a pot on the stove, covered, until simmering hot. Individual servings of chili can also be reheated in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
I originally shared this recipe in February 2021. Post updated with new photos and more helpful tips in October 2025.
On the stove right now…smells great!
This Vegetarian Chili recipe is amazing! I had to leave out the peppers so my husband would try it and it was still wonderful! A scoop of sour cream mixed in topped off its deliciousness. I’m definitely making this chili again!
I made the vegetarian chili for the first time.
My family loves it. We are trying to eat more vegetables.
Thanks 😊