Cooking Light Recipes Vegetarian Chili Made Easy

Looking for a hearty, flavorful, and healthy meal that’s perfect for any season? This Cooking Light Vegetarian Chili is just the recipe you need!

Packed with vibrant vegetables, wholesome beans, and a blend of spices, this chili is a satisfying dish that doesn’t weigh you down. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, this chili delivers on taste and nutrition without the heaviness of meat.

It’s easy to prepare, budget-friendly, and customizable to suit your preferred spice level or ingredient availability. Plus, it reheats beautifully, making it an excellent option for meal prep or cozy weeknight dinners.

Dive into this recipe and discover how delicious and comforting vegetarian cooking can be!

Why You’ll Love This Recipe

This vegetarian chili is a perfect balance of savory, smoky, and slightly spicy flavors, all while being low in calories and high in nutrients. It’s loaded with fiber-rich beans and fresh vegetables that promote digestion and keep you full longer.

The recipe is incredibly versatile, allowing you to swap ingredients based on what you have on hand.

Another reason to love it? It’s a one-pot wonder that minimizes cleanup while maximizing flavor.

Whether you’re cooking for yourself, family, or friends, this chili is a crowd-pleaser that fits a variety of diets including vegan (just skip the optional cheese topping) and gluten-free.

For more inspiration on plant-based meals, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (28-ounce) can diced tomatoes, with juice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 2 cups vegetable broth
• 2 tablespoons chili powder (see our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a fresh mix)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado slices, vegan sour cream, shredded vegan cheese

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Cutting board and sharp knife
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté for about 4 minutes until translucent.
2. Add the garlic, red and green bell peppers, carrots, and jalapeño (if using). Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the chili powder, cumin, smoked paprika, and oregano. Toast the spices for about 1 minute to release their aromas, stirring constantly to avoid burning.
4. Add the diced tomatoes with their juice, black beans, kidney beans, corn, and vegetable broth. Stir well to combine all ingredients.
5. Bring the chili to a boil. Once boiling, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens to your desired consistency.
6. Season with salt and freshly ground pepper to taste. Adjust seasoning or add more chili powder if you like it spicier.
7. Remove from heat and let it rest for 5 minutes. This allows the flavors to meld beautifully.
8. Serve hot, garnished with fresh cilantro and your choice of optional toppings like avocado slices or vegan cheese.

Tips & Variations

Tip: For a smoky depth, add a chipotle pepper in adobo sauce or a splash of liquid smoke during step 3. If you prefer a chunkier chili, add some diced zucchini or mushrooms in step 2.

Want to make this chili even more protein-packed? Stir in cooked quinoa or lentils before simmering.

For a creamier texture, swirl in a few tablespoons of coconut milk or blended silken tofu just before serving.

This recipe is highly adaptable — try swapping the beans for pinto or cannellini, or use fresh tomatoes when they’re in season. For a slow cooker version, brown the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile and pairs well with a variety of sides. For a low-carb option, serve it over cauliflower rice or a bed of sautéed kale.

If you’re looking for a comforting meal, scoop it over steamed brown rice, quinoa, or enjoy it with warm corn tortillas.

Adding crunchy tortilla chips or a side of garlic bread can make this meal extra special. For a fresh contrast, serve alongside a crisp green salad dressed with lime vinaigrette or a simple avocado and tomato salad.

For more delicious plant-based dishes to complement your chili, check out our Cheap Vegetarian Recipes For Families Everyone Will Love or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This Cooking Light Vegetarian Chili is a fantastic addition to your recipe collection — it’s nourishing, vibrant, and full of flavor without any unnecessary heaviness. Its rich combination of beans, vegetables, and spices creates a comforting bowl perfect for chilly evenings or anytime you crave a wholesome meal.

Because it’s easy to customize and quick to prepare, this chili can become a staple in your weekly meal plan. Plus, it’s an excellent way to boost your vegetable intake while enjoying a satisfying and delicious dish.

Don’t forget to explore other creative vegetarian recipes on our site, including our Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal, for more variety and inspiration.

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