Big Batch Vegetarian Chili Recipe for Easy Meal Prep

When the weather turns chilly or you’re feeding a crowd, nothing beats a warm, hearty bowl of chili. This big batch vegetarian chili recipe is perfect for meal prep, potlucks, or simply having delicious leftovers throughout the week.

Packed with protein-rich beans, vibrant vegetables, and bold spices, this chili is a comforting and nutritious dish that even meat-eaters will love.

Making a large pot means you can enjoy the flavors even more as they meld together over time, and it’s incredibly versatile. Whether you want to spice it up with extra heat or keep it mild for the kids, this recipe is easy to customize.

Plus, it’s a great way to sneak in extra veggies for a wholesome, satisfying meal. Ready to dive into a pot of cozy, flavorful vegetarian chili?

Let’s get cooking!

Why You’ll Love This Recipe

This big batch vegetarian chili is a crowd-pleaser for many reasons. First, it’s incredibly easy to make and requires mostly pantry staples, making it budget-friendly and convenient.

The combination of beans, tomatoes, and spices creates a rich, hearty base that’s both filling and nutritious.

It’s perfect for meal prepping, as the flavors deepen after a day or two in the fridge, and it freezes beautifully for later. Whether you’re vegetarian, vegan, or just looking for a meatless meal, this chili delivers satisfying texture and taste without any compromise.

The versatility in ingredients and spice level means it’s easily tailored to your preferences.

For inspiration on other comforting recipes, check out our Chili Recipe New Mexico for a meaty twist or cool down with a sweet treat like our Cinnamon Pecan Ice Cream Recipe after your chili feast.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (red and green), diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 jalapeños, seeded and minced (optional for heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cans (28 oz each) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon maple syrup or brown sugar (to balance acidity)
• Fresh cilantro for garnish (optional)
• 1 lime, cut into wedges for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula for stirring
• Measuring spoons and cups
• Can opener
• Ladle for serving
• Blender or immersion blender (optional for a smoother texture)

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion, and sauté for about 5 minutes until translucent and fragrant.
2. Add minced garlic, bell peppers, carrots, celery, and jalapeños if using. Cook for another 7-8 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook for 1-2 minutes to toast the spices and deepen their flavor.
4. Add the crushed tomatoes, vegetable broth, and all the beans. Stir well to combine everything.
5. Bring the chili to a low simmer. Reduce the heat to low, cover partially with a lid, and let it cook for at least 45 minutes, stirring occasionally.
6. Season with salt, pepper, and maple syrup or brown sugar. Taste and adjust the seasoning as needed. If you prefer a thicker chili, simmer uncovered for an additional 15-20 minutes.
7. If desired, use an immersion blender to blend 1/3 of the chili for a creamier texture, or leave it chunky if you prefer.
8. Remove from heat and let the chili rest for 10 minutes. This allows the flavors to meld perfectly before serving.

Tips & Variations

“If you like your chili spicier, add extra jalapeños, a pinch of cayenne pepper, or a dash of hot sauce.”

• Add more veggies: Try adding corn, zucchini, or mushrooms for extra texture and nutrition.
• Use different beans: Cannellini or chickpeas work well if you want to switch things up.
• Make it vegan: Double-check your broth is vegetable-based and skip any dairy toppings.
• Slow cooker option: After sautéing veggies and spices, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Batch freezing: Cool completely and store in airtight containers or freezer bags for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile when it comes to serving. Try topping it with shredded cheese, sour cream, or a dollop of guacamole for added richness.

Fresh cilantro and a squeeze of lime juice bring bright freshness that balances the deep, smoky flavors.

Serve it over warm cornbread, steamed rice, or even baked potatoes for a filling meal. For a fun twist, stuff it inside tortillas or pita bread for chili tacos or pita pockets.

You can also pair it with a light salad or roasted vegetables for a complete dinner.

If you’re interested in other comfort food classics to complement this chili, don’t miss our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge in dessert with the Chocolate Heaven Cake Recipe.

Conclusion

Whether you’re cooking for a large family, meal prepping for the week, or hosting a casual get-together, this big batch vegetarian chili recipe is a reliable and delicious choice. It’s packed with wholesome ingredients and bold flavors that satisfy every palate.

The ease of preparation and flexibility in ingredients make it a staple recipe to keep on hand.

The hearty beans and vibrant veggies create a satisfying texture, while the warming spices bring cozy comfort to your bowl. Plus, it’s a fantastic way to enjoy a plant-based meal that’s both nutritious and budget-friendly.

Give this chili a try and enjoy the leftovers for lunches or quick dinners throughout the week!

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