Chilli Recipe Vegetarian: Easy and Delicious Meatless Meals

Chili is a beloved comfort food that brings warmth, flavor, and a hearty meal to the table. But did you know that you don’t need meat to enjoy a rich, satisfying chili?

This vegetarian chili recipe is packed with wholesome vegetables, beans, and spices that create a deliciously robust dish perfect for any season. Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your diet, this chili is a fantastic option that’s easy to make and deeply flavorful.

With layers of smoky, spicy, and savory notes, this chili will quickly become a family favorite. Plus, it’s incredibly versatile—you can customize it with your favorite veggies or add a dash of heat to suit your taste buds.

Best of all, it’s nutritious, budget-friendly, and perfect for meal prep. Let’s dive into how to make this vibrant, comforting bowl of vegetarian chili!

Why You’ll Love This Recipe

This vegetarian chili recipe is a celebration of bold flavors and wholesome ingredients. It’s packed with protein-rich beans, fiber-loaded vegetables, and a rich tomato base simmered with warming spices.

The recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.

What sets this chili apart is its simplicity and flexibility. You can easily swap ingredients based on what you have on hand, and it adapts well to slow cooking or instant pot methods if you prefer a hands-off approach.

It’s also a great way to sneak in extra veggies for those picky eaters in your household.

Whether served as a main dish or a side, this chili offers a comforting meal that’s both satisfying and nourishing. It pairs wonderfully with a variety of toppings and sides, making it an all-around winner for busy weeknights or cozy weekend dinners.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and chopped
• 1 zucchini, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 (14 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Colander (for draining and rinsing beans)
• Ladle (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add the garlic, red and green bell peppers, carrots, zucchini, and jalapeño (if using). Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Toast the spices for about 1 minute, allowing them to release their aroma.
4. Add the diced tomatoes, tomato paste, and vegetable broth. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
6. Add the kidney beans and black beans to the pot. Stir to combine and continue simmering for another 15 minutes, allowing the flavors to meld.
7. Taste and adjust seasoning with salt, pepper, or more chili powder as desired.
8. Remove from heat and stir in fresh lime juice if using. Garnish with chopped cilantro before serving.

Tips & Variations

“For a creamier texture, stir in a scoop of mashed avocado or a dollop of sour cream (or vegan yogurt) just before serving.”

• Make it spicier: Add extra jalapeños or a pinch of chipotle powder for a smoky heat.
• Use different beans: Pinto or cannellini beans also work wonderfully in this chili.
• Slow cooker option: Brown the veggies on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours. See our Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for details.
• Bulk it up: Add cooked quinoa or bulgur wheat for extra texture and nutrients.
• Freeze leftovers: This chili freezes beautifully. Portion into airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This chili is incredibly versatile when it comes to serving. For a classic touch, serve with warm vegan flour tortillas or over a bed of steamed rice.

You can also top it with shredded vegan cheese, sliced avocado, or a dollop of sour cream or yogurt.

For a heartier meal, pair it with a side of soft vegan bread loaves or crunchy vegetable crackers for dipping. Adding a fresh salad or steamed greens on the side balances the meal beautifully.

If you want to explore more vegetarian delights, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners that complement this chili perfectly.

Conclusion

This vegetarian chili recipe proves that you don’t need meat to create a rich, satisfying, and hearty meal. It’s a wonderful combination of fresh vegetables, beans, and spices that come together to offer a comforting bowl full of flavor and nutrition.

Perfect for chilly evenings, meal prep, or anytime you crave something cozy, this chili is sure to become a staple in your recipe collection.

Its adaptability means you can tweak it to your preference, whether you want it spicier, chunkier, or even creamier. Plus, the ingredient list is simple and affordable, making it a great choice for families or solo cooks alike.

Dive into this recipe and enjoy a delicious, wholesome meal that nourishes both body and soul.

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