Chili Bean Soup Recipe Vegetarian: Easy & Flavorful Ideas

If you’re looking for a hearty, flavorful, and comforting meal that’s entirely plant-based, this vegetarian chili bean soup recipe is exactly what you need. Packed with protein-rich beans, vibrant vegetables, and a blend of spices that warm you from the inside out, this soup is perfect for chilly evenings or whenever you crave something nourishing and satisfying.

Whether you’re a longtime vegetarian or simply want to add more meatless meals to your repertoire, this recipe is easy to make, budget-friendly, and absolutely delicious.

The beauty of this chili bean soup lies in its versatility. You can customize the spice level to your liking, toss in your favorite veggies, and enjoy leftovers that taste even better the next day.

Plus, it’s an excellent way to sneak in fiber and nutrients without sacrificing taste. Let’s dive into how you can whip up this crowd-pleaser in no time!

Why You’ll Love This Recipe

This vegetarian chili bean soup strikes the perfect balance between wholesome nutrition and bold flavor. Here’s why it deserves a spot in your meal rotation:

• Protein-packed: Beans provide plant-based protein that keeps you full and energized.
• Fiber-rich: Loaded with beans and vegetables, this soup promotes healthy digestion.
• Easy to customize: Adjust the spice level or swap veggies based on what’s in your fridge.
• Comfort food classic: Warm, hearty, and perfect for colder days or meal prep.
• Budget-friendly and pantry-friendly: Uses staples you probably already have.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 (28-ounce) can diced tomatoes, with juices
• 4 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• Salt and black pepper, to taste
• Fresh cilantro, chopped for garnish
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heatproof spatula
• 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 onions, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
2. Add the garlic and jalapeño (if using). Stir and cook for another 1-2 minutes until fragrant.
3. Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir constantly for about 30 seconds to toast the spices and release their aroma.
4. Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes. This helps the flavors meld together.
6. Add the drained black beans, kidney beans, pinto beans, and frozen corn kernels. Stir and continue simmering for another 10-15 minutes, allowing the soup to thicken slightly.
7. Season with salt and freshly ground black pepper to taste. Give it a final stir.
8. Remove from heat and stir in fresh lime juice. This adds a bright, tangy finish that balances the spices beautifully.
9. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.

Tips & Variations

“For a creamier texture, you can blend a portion of the soup and stir it back in.”

• Spice it up: Add cayenne pepper or hot sauce to increase the heat.
• Make it smoky: Use chipotle peppers in adobo sauce instead of jalapeños for a smoky flavor.
• Use fresh beans: If you prefer, soak and cook dried beans beforehand — adjust cooking times accordingly.
• Swap veggies: Add zucchini, sweet potatoes, or mushrooms for extra texture.
• Make it gluten-free: This recipe is naturally gluten-free, but double-check your broth for hidden gluten.
• Bulk it up: Add cooked quinoa or brown rice for a heartier meal.

Nutrition Facts

Serving Suggestions

This vegetarian chili bean soup is delicious on its own, but you can elevate your meal with these accompaniments:

• Serve with a warm slice of crusty bread or cornbread for dipping.
• Top with vegan sour cream or shredded cheese if you’re not strictly vegan.
• Add a handful of crushed tortilla chips or a dollop of guacamole for extra texture.
• Pair with a fresh salad or steamed greens for a complete meal.

For more tasty vegetarian dishes, check out our Thelma Sanders Squash Recipe and Passover Zucchini Kugel Recipe. You might also love the tangy kick in the Pickled Cherry Pepper Recipe, perfect for adding zest to your meals!

Conclusion

This vegetarian chili bean soup recipe is a fantastic addition to your kitchen arsenal. It’s easy to prepare, incredibly nutritious, and bursting with flavors that satisfy every craving for warmth and comfort.

The combination of beans, vegetables, and spices creates a harmonious dish that’s both filling and wholesome. Whether you’re cooking for a family dinner or meal prepping for the week, this soup offers convenience without compromising on taste.

Moreover, its adaptability allows you to make it your own, whether you want it mild or fiery, chunky or smooth. This recipe not only nourishes your body but also fills your home with an inviting aroma that’s sure to bring smiles to the table.

Give it a try and enjoy a delicious, meatless meal that even meat-lovers will appreciate!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chili Bean Soup Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili bean soup packed with protein and fiber. Perfect for a comforting meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 bell pepper, diced”, “2 carrots, diced”, “2 celery stalks, 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”, “4 cups vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”, “1/4 cup chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, bell pepper, carrots, and celery; saut\u00e9 until softened, about 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder and cumin; cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add black beans, kidney beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro if desired.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “12g”, “fatContent”: “5g”, “carbohydrateContent”: “35g”}}