Classic Chili Recipe Vegetarian: Easy, Hearty, and Delicious

Nothing beats a warm, hearty bowl of chili when looking for comfort food that is both satisfying and nourishing. This classic vegetarian chili recipe brings all the rich flavors and robust textures you expect from traditional chili, without any meat.

Packed with beans, vegetables, and a blend of spices, it’s a deliciously wholesome meal that’s perfect for chilly evenings, meal prep, or serving a crowd. Whether you’re vegetarian by choice or just want to try something new, this chili delivers on taste while being easy to customize and quick to prepare.

In this post, I’ll guide you through every step of making this classic vegetarian chili, share some tips for variations, and suggest perfect pairings to serve alongside. Plus, I’ll include useful nutrition facts to help you keep track of your healthy eating goals.

Let’s dive into this flavorful adventure that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This classic vegetarian chili recipe is a crowd-pleaser that combines simplicity with bold flavors. Because it’s meat-free, it’s lighter but still incredibly filling, thanks to the hearty beans and vegetables.

It’s perfect for those seeking a plant-based option that doesn’t compromise on taste.

Versatility is key here—you can easily swap ingredients to suit your preferences or what you have on hand. It also stores beautifully, making it ideal for leftovers or freezing for later meals.

Plus, this recipe is packed with fiber, protein, and essential nutrients, making it a wholesome choice for lunch or dinner. Whether you’re a seasoned vegetarian or just want a nutritious dish packed with flavor, this chili fits the bill!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 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 vegetable broth
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Ladle (for serving)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
2. Add garlic, bell peppers, carrots, celery, 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, and cayenne pepper. Cook the spices for 1-2 minutes to toast them and release their flavors.
4. Add the crushed tomatoes, vegetable broth, and all the beans to the pot. Mix well to combine all the ingredients.
5. Bring the chili to a slow boil, then reduce the heat to low. Cover and let it simmer gently for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
6. Stir in the corn kernels and cook uncovered for an additional 5-10 minutes, until the corn is heated through.
7. Season with salt and pepper to taste, then squeeze in the juice of one lime to brighten the flavors.
8. Serve hot, garnished with fresh cilantro if desired. Enjoy with your favorite chili toppings!

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce during step 4!”

Make it vegan: This chili is naturally vegan, but always double-check your vegetable broth to ensure it’s free from animal products.

Adjust the heat: Skip the jalapeño and cayenne if you prefer a milder chili. Alternatively, add extra chili powder or hot sauce for more spice.

Bulk it up: Add diced zucchini or mushrooms for more veggies and texture.

Try different beans: Feel free to substitute or add chickpeas, navy beans, or lentils for variety.

Slow cooker option: After sautéing the vegetables and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Nutrition Facts

Serving Suggestions

This vegetarian chili is wonderfully versatile when it comes to serving. Try it over a bed of fluffy rice or quinoa for a filling meal.

It’s also fantastic with a side of warm cornbread or tortilla chips for scooping.

Top your chili with shredded cheese, sour cream, diced avocado, or sliced green onions for extra richness and texture. For a lighter option, fresh salsa or a squeeze of lime adds brightness.

If you enjoy exploring diverse flavors, pair this chili with a fresh salad or roasted vegetables. For more inspiration, check out my Thelma Sanders Squash Recipe or try the protein-packed Bariatric Meatloaf Recipe for a non-vegetarian complement.

Conclusion

This classic vegetarian chili recipe proves that you don’t need meat to enjoy a rich, hearty bowl of chili. The combination of beans, fresh vegetables, and warming spices creates a dish bursting with flavor and nutrition.

It’s perfect for weeknight dinners, meal prep, or even entertaining guests who appreciate wholesome, plant-based meals.

With simple ingredients and straightforward steps, this chili is accessible to cooks of all skill levels and offers plenty of room to personalize according to your taste. Don’t forget to experiment with the tips and variations to make it your own!

If you’re interested in trying other flavorful recipes, you might also enjoy the tangy kick of the Pickled Cherry Pepper Recipe or the indulgent sweetness of the Peanut Butter Gelato Recipe. Happy cooking and bon appétit!

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