If you’re a fan of hearty, flavorful meals that warm you up from the inside out, vegetarian chili is an absolute must-have in your recipe collection. Whether you’re a longtime vegetarian, trying to cut back on meat, or simply looking for a delicious and nutritious way to enjoy beans, veggies, and spices, there’s a vegetarian chili for everyone.
From smoky chipotle-infused blends to sweet and tangy tomato-based varieties, these recipes showcase the versatility and richness that plant-based ingredients can bring to the table.
In this blog post, I’m excited to share the 10 best vegetarian chili recipes that are easy to make, packed with wholesome ingredients, and perfect for any occasion. Plus, I’ll include tips on how to personalize each chili to your taste, what equipment you’ll need, and suggestions for serving.
Whether you’re cooking for a crowd or meal prepping for the week, these chili recipes will keep you cozy and satisfied all year round.
Why You’ll Love This Recipe
Vegetarian chili is a fantastic choice for multiple reasons. First, it’s incredibly nutritious, loaded with fiber-rich beans, antioxidant-packed vegetables, and bold spices that boost flavor without added calories.
It’s also budget-friendly, making it affordable to feed a family or a group of friends.
Another reason to love these recipes is their flexibility. You can easily swap ingredients based on what you have on hand or your preference.
Plus, most of these chilis freeze well, making them perfect for leftovers or busy weeknights.
Finally, vegetarian chili is a crowd-pleaser that can be made mild for kids or spicy for adventurous eaters. It’s a comforting, satisfying meal that pairs beautifully with various sides and toppings.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | For sautéing |
| Yellow onion | 1 large, diced | Provides depth of flavor |
| Garlic cloves | 3, minced | Fresh garlic for aroma and taste |
| Bell peppers | 2 medium, diced | Red and green for color and sweetness |
| Canned diced tomatoes | 2 cans (14.5 oz each) | Use fire-roasted for smokiness |
| Canned kidney beans | 1 can (15 oz), drained and rinsed | Protein and texture |
| Canned black beans | 1 can (15 oz), drained and rinsed | Additional protein and fiber |
| Canned corn | 1 cup | Sweetness and crunch |
| Vegetable broth | 2 cups | For simmering and flavor |
| Chili powder | 2 tbsp | Essential spice blend |
| Cumin | 1 tbsp | Earthy warmth |
| Paprika | 1 tsp | Smoky undertone |
| Oregano | 1 tsp dried | Herbal note |
| Salt | To taste | Enhances flavors |
| Black pepper | To taste | Freshly ground preferred |
| Optional hot sauce | To taste | For extra heat |
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heat-resistant spatula
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Can opener
- Colander (for rinsing beans and corn)
Instructions
- Prepare your vegetables: Dice the onion and bell peppers, and mince the garlic cloves. This prep will ensure a smooth cooking process.
- Heat olive oil: Place your pot or Dutch oven over medium heat and add the olive oil. Allow it to warm until shimmering.
- Sauté aromatics: Add the diced onion and bell peppers to the pot. Cook for 5-7 minutes until softened and fragrant.
- Add garlic and spices: Stir in the minced garlic, chili powder, cumin, paprika, and oregano. Cook for 1-2 minutes to toast the spices, stirring constantly to avoid burning.
- Add tomatoes and broth: Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine all ingredients.
- Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for 20 minutes to allow flavors to meld.
- Add beans and corn: Stir in the drained and rinsed kidney beans, black beans, and corn. Simmer uncovered for another 10-15 minutes, stirring occasionally.
- Season to taste: Add salt, black pepper, and optional hot sauce. Adjust seasoning according to your preference.
- Serve and enjoy: Ladle the chili into bowls and add your favorite toppings or sides. See the Serving Suggestions section below for ideas.
Tips & Variations
Tip: For a thicker chili, mash some of the beans against the side of the pot while simmering. This will naturally thicken the texture without added thickeners.
Feel free to experiment with different beans like pinto or cannellini for unique textures. You can also add diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrition.
For a smoky flavor, consider adding a chipotle pepper in adobo sauce or smoked paprika. To make a white chili, swap out the tomatoes for green chilies and use white beans with a splash of lime juice at the end for brightness.
If you’re interested in slow cooker recipes, check out my Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a hands-off approach.
Nutrition Facts
| Nutrient | Per Serving (1.5 cups) |
|---|---|
| Calories | 300 |
| Protein | 15g |
| Carbohydrates | 45g |
| Dietary Fiber | 12g |
| Fat | 5g |
| Sodium | 600mg (varies with broth) |
Serving Suggestions
Vegetarian chili pairs wonderfully with a variety of sides and toppings. Consider serving it over steamed brown rice or quinoa for a complete meal.
Cornbread or warm flour tortillas also complement the chili’s robust flavors.
Add fresh toppings like diced avocado, chopped cilantro, shredded cheese or vegan cheese, sour cream or a dollop of Greek yogurt, and a squeeze of lime for brightness. For a crunchy contrast, try crushed tortilla chips or roasted pepitas.
For more delicious vegetarian side ideas, check out my Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or the Vegetarian Southern Recipes That Everyone Will Love.
Conclusion
Vegetarian chili is a true comfort food that offers both nutrition and rich, satisfying flavor. With endless variations and simple ingredients, it’s perfect for weeknight dinners, meal prepping, or entertaining guests.
These 10 best vegetarian chili recipes showcase how versatile and delicious plant-based meals can be without compromising on heartiness or taste.
Whether you prefer a classic tomato-based chili or want to experiment with unique beans and spices, there’s a recipe here to suit your palate. Remember, the best chili is the one customized to your liking, so don’t hesitate to tweak these recipes and make them your own.
For more wholesome vegetarian recipes to complement your chili nights, explore the Peruvian Vegetable Recipes for Flavorful Healthy Meals or try out the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a delicious pasta pairing.
📖 Recipe Card: 10 Best Vegetarian Chili Recipes
Description: A collection of the top 10 delicious vegetarian chili recipes, perfect for hearty and healthy meals. Each recipe is packed with flavor and nutrients, ideal for any season.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in bell pepper and cook for 5 minutes.
- Add black beans, kidney beans, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 35 minutes.
- Stir occasionally and adjust seasoning if needed.
- Serve hot with optional toppings like avocado or cilantro.
Nutrition: Calories: 280 kcal | Protein: 14 g | Fat: 6 g | Carbs: 45 g
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