When the weather cools down or you simply crave a hearty, comforting meal, nothing beats a bowl of vegetarian chili. Packed with vibrant vegetables, protein-rich beans, and warming spices, this dish is a fantastic way to enjoy a flavorful, nutritious dinner that everyone will love.
Whether you’re a seasoned meatless meal enthusiast or just looking to add more plant-based options to your menu, this best veg chili recipe delivers bold taste without any compromise.
Beyond just taste, this chili is incredibly versatile, easy to prepare, and perfect for batch cooking or meal prep. It’s an excellent option for busy weeknights, potlucks, or cozy weekend dinners.
Plus, it’s naturally vegan and gluten-free, making it suitable for a variety of dietary needs. Dive into this recipe and discover why this chili might just become your new favorite comfort food!
Why You’ll Love This Recipe
This recipe brings together a medley of fresh vegetables, hearty beans, and spices that create a rich, savory chili bursting with flavor. The combination of bell peppers, tomatoes, kidney beans, and corn ensures a satisfying texture and colorful presentation.
It’s also packed with fiber and plant-based protein, making it both filling and nourishing.
What sets this chili apart is its perfect balance of spice and sweetness, achieved without overwhelming heat. The recipe is flexible, allowing you to easily adjust the ingredients or spice levels to suit your preferences.
Whether you want to add some heat or keep it mild, this chili adapts beautifully.
Additionally, it reheats well, making it ideal for leftovers or freezing. For those who want to explore more delicious vegetable-forward dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or try a comforting Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a hands-off approach.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | For sautéing vegetables |
| Yellow onion | 1 large, diced | Finely chopped for flavor base |
| Garlic cloves | 4, minced | Fresh for best aroma |
| Red bell pepper | 1 medium, diced | Adds sweetness and color |
| Green bell pepper | 1 medium, diced | Balances sweetness with slight bitterness |
| Carrot | 1 large, diced | For added texture and sweetness |
| Celery stalks | 2, chopped | Builds aromatic depth |
| Jalapeño | 1, seeded and minced (optional) | For mild heat; omit for less spice |
| Canned diced tomatoes | 2 (14 oz) cans | Use fire-roasted for smoky flavor |
| Canned kidney beans | 1 (15 oz) can, drained and rinsed | Protein-packed and hearty |
| Canned black beans | 1 (15 oz) can, drained and rinsed | For texture and color contrast |
| Frozen corn kernels | 1 cup | Adds sweetness and crunch |
| Vegetable broth | 2 cups | To simmer and blend flavors |
| Tomato paste | 2 tbsp | Boosts tomato richness |
| Chili powder | 2 tbsp | Key spice for chili flavor |
| Ground cumin | 1 tbsp | Warm, earthy undertones |
| Smoked paprika | 1 tsp | Enhances smokiness |
| Dried oregano | 1 tsp | Herbal touch |
| Salt | To taste | Enhances all flavors |
| Freshly ground black pepper | To taste | For mild heat |
| Fresh cilantro | Optional, for garnish | Adds fresh herbal brightness |
| Lime wedges | Optional, for serving | Brightens flavors with acidity |
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or heat-resistant spatula
- Measuring spoons and cups
- Colander (for draining beans)
- Ladle (for serving)
- Optional: blender or immersion blender (if you prefer a smoother chili)
Instructions
- Prepare your vegetables. Wash, peel, and dice the onion, bell peppers, carrot, and celery. Mince the garlic and jalapeño (if using). Make sure all your ingredients are ready before you start cooking.
- Heat the olive oil. Place your pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Once hot, add the diced onion and sauté for about 4-5 minutes until translucent and fragrant.
- Add garlic and jalapeño. Stir in the minced garlic and jalapeño, cooking for 1-2 minutes until aromatic. Be careful not to burn the garlic, as it can turn bitter.
- Add diced vegetables. Toss in the diced red and green bell peppers, carrot, and celery. Stir well and cook for 5-7 minutes until the vegetables start to soften.
- Season with spices. Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for about 1 minute to toast the spices and release their flavors.
- Add tomato paste and canned tomatoes. Stir in the tomato paste, coating the vegetables evenly, then add both cans of diced tomatoes with their juices. Mix well to combine all ingredients.
- Pour in vegetable broth. Add the 2 cups of vegetable broth to the pot, stirring to combine. Bring the mixture to a gentle boil.
- Simmer the chili. Reduce the heat to low, cover the pot partially with a lid, and let the chili simmer for 25-30 minutes. Stir occasionally to prevent sticking and to help meld the flavors.
- Add beans and corn. After simmering, stir in the drained and rinsed kidney beans, black beans, and frozen corn. Cook for another 10 minutes uncovered to thicken the chili and heat the beans through.
- Adjust seasoning. Taste the chili and add salt and pepper as needed. If you prefer a spicier kick, add a pinch of cayenne pepper or more jalapeño at this stage.
- Serve and garnish. Ladle the chili into bowls and garnish with fresh cilantro and lime wedges for a burst of freshness.
Tips & Variations
“For an even richer chili, try adding a splash of maple syrup or a pinch of cinnamon to balance the acidity of the tomatoes.”
Feel free to customize this chili to your liking. You can swap out the beans for chickpeas or pinto beans, or add diced sweet potatoes or zucchini for extra veggies.
If you prefer a smoky depth, add a chipotle pepper in adobo sauce or a dash of liquid smoke.
For a creamier texture, stir in some coconut milk or top with vegan sour cream. If you want to prepare this recipe in a slow cooker, simply sauté the vegetables and spices first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Don’t forget to explore more delicious plant-based dishes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or try baking fresh bread with our Vegan Bread Machine Recipe for Soft, Delicious Loaves to serve alongside your chili.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 280 kcal |
| Protein | 14 grams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 12 grams |
| Fat | 5 grams |
| Sodium | 450 mg (varies by broth and canned beans) |
| Vitamin A | 25% DV |
| Vitamin C | 40% DV |
| Iron | 20% DV |
Serving Suggestions
This veg chili is perfect on its own or paired with a variety of sides. Serve it over fluffy rice, quinoa, or even roasted sweet potatoes for a wholesome meal.
You can also spoon it into baked potatoes or stuff it into warm tortillas for a delicious chili wrap.
Toppings like diced avocado, sliced jalapeños, vegan cheese, or crunchy tortilla chips add layers of flavor and texture. For a refreshing contrast, serve with a simple salad or steamed greens.
To complete your meal, try pairing it with a slice of freshly made bread from our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Conclusion
This best veg chili recipe is a perfect blend of wholesome ingredients and bold spices, designed to satisfy both your taste buds and nutritional needs. It’s easy to make, customizable, and perfect for any occasion — from busy weeknights to casual gatherings.
The rich flavors and hearty texture make it a standout dish that even meat-eaters will appreciate.
By incorporating colorful vegetables and fiber-rich beans, this chili is not only delicious but also a nourishing comfort food choice. Plus, it reheats beautifully, making it a great option for meal prep or leftovers.
Don’t hesitate to experiment with this recipe and make it your own, and be sure to explore other fantastic vegetable recipes on our site for more inspiration.
Happy cooking and enjoy every flavorful spoonful!
📖 Recipe Card: Best Veg Chili Recipe
Description: A hearty and flavorful vegetarian chili packed with beans and vegetables. Perfect for a comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell peppers, carrots, and zucchini; cook for 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper.
- Add tomato paste and cook for 2 minutes.
- Pour in diced tomatoes, vegetable broth, black beans, and kidney beans.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Nutrition: Calories: 280 kcal | Protein: 14 g | Fat: 5 g | Carbs: 45 g
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