This Vegetarian Chili Recipe is hearty, filling, and packed with veggies, beans, and the best seasoning blend. Pile on your favorite toppings and enjoy!
author’s note
Why you’ll love this family favorite recipe!
I’m obsessed with chili, and there’s no shortage of recipes here! From my award-winning Crockpot Chili to taco chili and white chicken chili, these are some of my all-time favorites, and you’ve loved them too.
But with several vegetarians in my family and so many vegetarian readers, I knew I needed to make a version that could truly compete with the meat-filled ones. After plenty of testing, I finally nailed it.
This Vegetarian Chili is hearty, filling, and every bit as flavorful as my classic versions. Even the meat lovers in my house go back for seconds!
Ingredients
Here’s what’s in this Vegetarian Chili Recipe:
- Olive oil: Helps cook the veggies and bring out their flavor.
- Onion & red bell pepper: Dice small for more flavor in every bite.
- Garlic & seasonings: This blend adds big flavors. Adjust cayenne for less heat.
- Sugar: Balances the tang from tomatoes and spice from seasonings.
- Diced tomatoes: Fire-roasted ones add a light smoky flavor.
- Black & pinto beans: Drain and rinse before using.
- Diced green chiles: Add a little spice and extra flavor.
- Frozen corn: No need to thaw—just toss it in.
- Vegetable broth: Use a good brand for the best flavor.
Quick Tip
Fire-roasted tomatoes are roasted before canning, so they taste richer and a little sweeter than regular ones.
Featured Comment
“This is my go to vegetarian chili. I’ve made this chili 5 or 6 times. Every time I make it I get rave reviews and I send them to your page. I just made a triple batch tonight for a party tomorrow!”
– Shannon
Vegetarian Chili Recipe Toppings
Toppings take it to the next level, and creamy ones help balance the heat!
- Cheese: Shredded Cheddar or Monterey Jack melt right in.
- Sour cream or Greek yogurt: Adds creaminess and tames the spice.
- Avocado: Sliced or diced for a rich, creamy bite.
- Cilantro & green onions: Add fresh flavor and color.
- Tortilla chips or strips: Crush on top for the perfect crunch.
- Lime wedges: A squeeze makes everything pop.
What to Serve with Vegetarian Chili Recipe
- Cornbread: Classic cornbread or cornbread muffins are a perfect match.
- Grilled Cheese: Crispy, gooey, and delicious with chili.
- Simple Salad: Fresh greens to balance the meal.
- Fruit: Seasonal fruit or a winter fruit salad.
- Baked Potatoes: Top with chili, cheese, green onions, and sour cream.
- Navajo Tacos: Spoon chili over fry bread with cheese and sour cream.
- Taco Salad: Toss leftover chili over greens with dressing.
Storage
- Store Vegetarian Chili in the fridge in a closed container for up to 5 days. Reheat on the stove or in the microwave, stirring and adding a little liquid if needed.
- To Freeze: Let it cool, then put it in a bag with no air. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
More Vegetarian Recipes To Love:
Dinner
Vegetarian Nachos
Dinner
Vegetarian Enchiladas
Dinner
Sweet Potato Curry
Dinner
Vegetarian Chili Mac
Vegetarian Chili
Video
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely diced (1 cup)
- 1 tablespoon minced garlic
- 1 red bell pepper finely diced
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper see note 2
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 2 (14.5-ounce) cans black beans drained and rinsed
- 1 (14.5-ounce) can pinto beans drained and rinsed
- 1 (4-ounce) can diced green chiles optional
- 1 cup frozen corn
- 1 cup vegetable broth
- 1-1/2 teaspoons sugar
- 1 bay leaf
- 1 lime
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 1
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it heat for about 30 seconds. Add diced onion and red pepper. Cook, stirring occasionally, until very tender, about 6–9 minutes.
- Reduce heat to medium. Add garlic, chili powder, oregano, cumin, basil, seasoned salt, cayenne, paprika, and pepper. Stir constantly for 45 seconds to 1 minute until fragrant.
- Carefully pour in the undrained diced tomatoes (they may splatter). Stir for about 20 seconds. Add black beans, pinto beans, green chiles (if using), corn, vegetable broth, sugar, and the bay leaf.
- Stir to combine. Reduce heat as needed to maintain a gentle simmer, stirring occasionally. Let cook for 25–30 minutes.
- Remove 1-1/2 cups of chili and transfer to a blender. To avoid spills, remove the blender lid’s center insert and cover the opening with a kitchen towel. Blend until smooth, then pour back into the chili and stir.
- Squeeze in fresh lime juice and stir in cilantro (if using). Adjust seasoning to taste. Serve with your favorite toppings—Cheddar cheese and sour cream are my go-to!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this this evening and it is super good – I added a jalapeño because I like it spicy, but other than that I followed the recipe. My husband who always wants meat in everything had two bowls of it and didn’t miss the meat at all – believe me, that was amazing. I will definitely be making this again!
Thrilled to hear that! Thanks so much for the comment and review Kim 🙂
I love chili. I am so glad that I found your recipe when looking for a vegan version. It is delicious and satisfying. It freezes very well.
So happy you enjoyed this; thanks for the comment and review Lisa!
Wow! I’ve tried tons of chili recipes over the years and this is right up there in the top two or three. I replaced 1 TB of the chili powder with Mexican chili powder and to kick it up a notch. Perfect!
So thrilled to hear that!! Thanks Kat 🙂
Made this last night. Delicious!!! I only had a green pepper so I used that. Didn’t have basil on hand either but had everything else. It was a hit in our home of 6. Saving this for next chili night. Thank you!
So happy to hear that 🙂 Thanks for the comment and review Lisa!
I made this chili about 2 weeks ago and it was absolutely AMAZING. I’m making it again today. Thank you for such an awesome recipe!
Yay!! Love hearing that! Thanks so much Ebony 🙂
I just made this for my family and it is the best vegetarian chili I have yet to make! I usually make a game day chili which my family loves! We recently went vegetarian and was having a hard time finding a hearty veggie chili that is packed with flavor! This is going on rotation! Family loved it! Thank you soooo much
Yay!! This makes me SO happy to hear 🙂 So thrilled it was a hit! Thanks Flora!
Thank you Chelsea for this recipe! This is some of the best chili I’ve ever made and I didn’t miss the meat at all. I adjusted the amount of sugar, chili powder, and olive oil (I used a tad bit more) & I cooked in the lime juice. This chili was absolutely delicious and I wish that I made more!
Oh yay! That makes my day to hear that 🙂 Thanks so much for the comment and review Candi!
Very good recipe. The spice mix is right on this – actually has a bit of heat and is very flavorful. You can sub in whatever beans you like.
So glad you enjoyed this! Thank you for the comment Danielle 🙂
A family favorite! This recipe contains all the right spices and scrumptious flavors to make your taste buds holla! 5 stars for “deliciousness”
YAYY!!! Soo happy to hear this! Thanks for your kind comment! 🙂
Absolutely delicious! Blending a portion and adding it back in made all the difference. It was super easy and delicious! I will be making it again
So happy to hear it! Thanks for the comment Britt!
I was skeptical but this truly is the BEST Vegetarian chili recipe out there. I added fresh parsley, chives, and green onion, and topped with avocado. I’m in HEAVEN!
So, so happy to hear this was the best! 🙂 Thanks for your comment Maria!
This vegetarian chili is just a perfect easy dinner! Gorgeous pictures too!
Thanks so much Danielle! 🙂
We are vegans, we are also oil free, sugar free, and salt free. I substituted sugar for sweet and low, half the pack, and sautéed onions and red pepper in vegetable broth. This recipe was outstanding. The only problem I had was we didn’t triple it. Used the instant pot.
So glad you enjoyed!! Thanks for the comment and review 🙂
I would think sugar is a far better choice than artificial sugar!
I agree. Im not sure artificial sugar would be for me with this recipe. Not to mention its so chemical.
Making a double batch for the second time, easy and super tasty!
What settings did you use on the instant pot? Was also figuring I could use a slow cooker ….
Hey!
I wanted to mention that, adding a carrot (whole or in big pieces) is also known to cut the acidity in sauces, if you don’t want to add any sugars or sweetners 🙂
Thanks Savanna! 🙂
Chelsea, my chili came out so good! My church we are on a21 day Fast n I remember last year I made a vegetarian chili it wasn’t as good as this. I save this recipe this time. Thanks Happy Cooking
VB 2024
So thrilled to hear this! Thanks Vicki! 🙂
Delicious!! Will be trying this again! Thank you
Glad to hear that! Thanks for the comment 🙂