13 Bean Vegetarian Chili Recipe for Hearty Healthy Meals

If you’re looking for a hearty, nutritious, and delicious meal that warms you from the inside out, this 13 bean vegetarian chili recipe is an absolute game-changer. Packed with a colorful variety of beans and vibrant vegetables, it delivers layers of flavor without any meat.

Whether you’re a vegetarian, vegan, or simply exploring plant-based meals, this chili offers a wholesome, protein-rich option that satisfies the soul and the belly. Perfect for cozy nights, meal prep, or feeding a crowd, it’s easy to make and even easier to customize.

From the first spoonful, you’ll notice the wonderful depth of smoky spices, the subtle sweetness of tomatoes, and the comforting texture of tender beans all mingling together. This recipe not only brings warmth and comfort but also provides a fantastic source of fiber, vitamins, and minerals.

So, grab your pot and get ready to make a chili that’s as nutritious as it is delicious!

Why You’ll Love This Recipe

This 13 bean vegetarian chili is more than just a meal; it’s a celebration of flavors and nutrition. Here’s why it stands out:

• Variety of Beans: Thirteen different beans provide a rich mix of textures, colors, and nutrients, making every bite exciting.
• High in Protein and Fiber: Beans are an excellent source of plant-based protein and fiber, promoting fullness and digestive health.
• Simple and Budget-Friendly: Using pantry staples and affordable ingredients, this chili is an economical choice for any household.
• Customizable: Easily adaptable to your spice tolerance or ingredient availability.
• Make-Ahead Friendly: Tastes even better the next day and freezes beautifully for quick meals.

Ingredients

• 1 package (about 1 lb) 13 bean mix (dried or canned, see notes)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large bell pepper, diced (red or green)
• 2 medium carrots, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup frozen corn kernels (optional)
• Fresh cilantro for garnish
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Colander (if using dried beans)
• Large bowl (for soaking beans if using dried)

Instructions

1. Prepare the beans: If using dried 13 bean mix, rinse and soak them overnight in plenty of water. Drain and rinse before cooking. If using canned beans, simply drain and rinse to reduce sodium.
2. Cook the beans: Place soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 1 to 1.5 hours until beans are tender. Drain and set aside. (If using canned beans, skip this step.)
3. Sauté the veggies: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
4. Add garlic and spices: Stir in minced garlic, cumin, smoked paprika, chili powder, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
5. Add tomatoes and broth: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
6. Add cooked beans and corn: Add the cooked beans and frozen corn kernels to the pot. Bring the chili to a gentle simmer.
7. Simmer the chili: Reduce heat to low, cover partially with a lid, and let simmer for at least 30 minutes. Stir occasionally to prevent sticking. The longer you simmer, the better the flavors meld.
8. Adjust seasoning: Taste and add more salt, pepper, or chili powder as desired.
9. Finish with lime and cilantro: Just before serving, stir in fresh lime juice and garnish with chopped cilantro.

Tips & Variations

“Using a slow cooker is a fantastic way to develop even richer flavors — just add all ingredients (except lime and cilantro) and cook on low for 6-8 hours.”

• Bean options: If you can’t find a 13 bean mix, combine black beans, kidney beans, pinto beans, navy beans, and chickpeas for a similar effect.
• Add veggies: Feel free to toss in zucchini, mushrooms, or spinach for extra nutrition and texture.
• Spice it up: Add chipotle peppers in adobo for a smoky kick or swap cayenne for smoked chili flakes.
• Make it vegan and gluten-free: This recipe is naturally vegan and gluten-free; just double-check your broth and canned goods.
• Serve with toppings: Try avocado slices, dairy-free sour cream, shredded cheese, or jalapeños for extra flavor layers.

Nutrition Facts

Serving Suggestions

This chili pairs wonderfully with a variety of sides and toppings to elevate your meal experience:

• Warm cornbread or crusty bread to soak up every drop of the rich sauce.
• Rice or quinoa for a filling base that complements the beans.
• Fresh avocado slices or guacamole for creaminess and a cool contrast.
• Dollops of sour cream or a vegan alternative for tangy richness.
• Shredded cheese (optional) for a melty finish.
• Try it alongside other hearty dishes like Bread And Gravy Recipe or as a lighter complement to a Braised Pork Ribs With Radish Recipe.

Conclusion

This 13 bean vegetarian chili is a true powerhouse of flavor and nutrition, making it a must-have recipe in your kitchen repertoire. Its complex combination of beans and spices creates a comforting, hearty dish that’s perfect for any occasion — from a casual weeknight dinner to a potluck gathering.

It’s easy to prepare, budget-friendly, and keeps well, making meal planning a breeze. Plus, it’s a fantastic way to enjoy a meatless meal without sacrificing taste or satisfaction.

Give this chili a try, and you might just find it becoming your go-to comfort food. For more delicious and wholesome recipes, check out our Breakfast Wellington Recipe for a savory start to your day or the flavor-packed Boots And Sonny’S Chili Recipe for another chili twist.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “13 Bean Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili made with a blend of 13 beans and rich spices. Perfect for a nutritious and satisfying meal.”, “prepTime”: “PT20M”, “cookTime”: “PT1H30M”, “totalTime”: “PT1H50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried 13 bean mix”, “1 tablespoon olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 green bell pepper, diced”, “1 can (14.5 oz) diced tomatoes”, “2 cups vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak the beans overnight and drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, and bell pepper until softened.”}, {“@type”: “HowToStep”, “text”: “Add soaked beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder, cumin, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer covered for 1 hour 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir occasionally and add water if needed.”}, {“@type”: “HowToStep”, “text”: “Serve hot with your favorite toppings.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “15 g”, “fatContent”: “4 g”, “carbohydrateContent”: “45 g”}}