The BEST Vegetarian Chili Recipe

This good-for-you Vegetarian Chili with savory vegetables, pinto beans, and black beans is balanced with a mix of sweetness and spice that’s hearty, healthy, and satisfies your hunger and fuels your day.

Let’s face it, not all meatless meals can deliver that same level of coziness and stick-to-your-ribs satisfaction that chili does. But this vegetarian chili? It’s the answer to what to put in chili instead of meat, thanks to our star ingredients—beans, vegetables, and a zesty blend of spices. It’s hearty, packed with flavor, and loaded with veggies that turn up the flavor dial, not to mention the health benefits. Don’t get me wrong, my Classic Beef Chili and Killer Beef and Three Bean Chili will always be faves around here. But swapping out meat for beans is a win-win for your body and taste buds. Beans are rich in fiber, plant-based protein, and antioxidants. They help keep blood sugar stable, support heart health, and fill you up without weighing you down. Plus, beans bring texture and flavor to this chili, offering all the heartiness you want without needing ground beef or turkey.

What’s In Vegetarian Chili

• Yellow onion—Onion caramelizes and adds some sweetness and body.
• Celery—Celery is part of the classic Holy Trinity used in Southern cooking and rounds out the deliciously scented simmering veggie blend.
• Green and red bell pepper—For flavor, color, and antioxidants.
• Carrot—Chopped carrots add sweetness and another layer of nutrients.
• Garlic—What savory chili doesn’t need a garlicky touch?
• Jalapeño—Brings a hint of heat. Discard the ribs and seeds if you don’t like too much spice.
• Fire-roasted tomatoes—These canned tomatoes add a smoky depth that makes this vegetarian chili taste like it’s been simmering all day even if it’s only been on the stove for an hour.
• Chili powder—A generous dose of chili powder gives this vegetarian chili a signature warmth.
• Cumin—This dried spice adds smoky depth and rounds out this chili’s flavor field.
• Dried oregano—I use dried oregano for the intensity it delivers in smaller amounts than fresh.
• Cayenne pepper—A small amount add just the right kick of heat.
• Kosher salt—Kosher salt enhances all of the flavors.
• Pinto beans—I love making a batch of pinto beans to eat throughout the week. But when time is short, canned beans work great here. Pinto beans are mild, creamy, and packed with nutrients and good-for-you flavor.
• Black beans—Black beans add more protein but with a firmer bite.
• Corn—Frozen, fresh, or canned corn adds another sweetened tier.
• Cilantro—Leafy cilantro adds a fresh bite to the long-simmered taste this chili gains from the other ingredients. If you aren’t a cilantro lover, feel free to skip it.
• Lime juice—A squeeze of lime juice brightens the almost-finished chili broth.
• Cheddar cheese—Shredded cheddar cheese is the perfect melty topper.
• Chopped green onion—A fresh bite of onion is always welcome.
• Sour cream—A dollop of sour cream adds tang.

Find the complete recipe with measurements below.

More Veggies that Go Well In Chili

• Sweet potatoes or butternut squash—Great for a more hearty, slightly sweet flavor and lots of fiber.
• Zucchini—Mild in flavor, it absorbs the spices and adds a nice bite.
• Mushrooms—They add umami and a meaty texture, especially if finely chopped.
• Other types of chili peppers—Try Anaheim, hatch, or poblano peppers instead or in addition to jalapeño. Or, add chopped chipotle peppers in adobo sauce for an extra smoky flavor.

How to Make Vegetarian Chili

• Chop the vegetables into similar-sized diced pieces. I cut my veggies in ½″ dice (and mince the jalapeño). Keeping the vegetables the same size encourages even cooking time and a bite of each veggie in every spoonful.
• Sauté the onion, celery, bell peppers, carrot, garlic, and chopped jalapeño until softened. Add ½ teaspoon of kosher salt to encourage the vegetables to sweat and soften. Cook for 10 minutes, stirring occasionally.

• Add the chili powder, cumin, oregano, and cayenne pepper to the vegetables and cook to deepen the spice’s flavor. I cook the spice-coated vegetables for about 5 minutes, stirring often so they don’t burn.

• Stir in the fire-roasted tomatoes with their juices and 1 cup water. Simmer for 20 minutes for the flavors to meld and the broth to reduce and thicken.
• Add the rinsed and drained beans, corn, and chopped cilantro with the lime juice. Cook for 5-10 minutes for the beans to warm through and absorb the broth. Taste for seasoning and add more salt, if needed, and another pinch of cayenne pepper for more heat.
• Serve topped with shredded cheddar cheese, sour cream, sliced jalapeño, chopped green onion, and more cilantro. A few slices of avocado would be delish too.

Storage Tips

• Vegetarian chili is a meal-prepper’s dream. Once cooled, transfer it to an airtight container and store it in the fridge for up to five days.
• For longer storage, freeze individual servings in freezer-safe containers or freezer-safe bags.
• To reheat, pop it in a pot over medium heat, adding a splash of water if it’s too thick.

Substitutions and Additions

• Instead of lime juice, try 1-2 teaspoons of white wine vinegar to add tang and brightness to the chili
• Like in my Killer Beef and Three Bean Chili, try beer instead of water for the chili broth
• No pinto beans? Use kidney or cannellini beans instead.
• Can’t find fire-roasted tomatoes? Regular diced tomatoes with a bit of smoked paprika provide that fire-roasted flavor.
• If you prefer a milder chili, skip the jalapeño and cut back on the cayenne.
• Add sliced avocado for garnish.
• Add diced butternut squash, sweet potato, zucchini, or pumpkin to add more bulk to the chili
• Try adding a plant-based meat substitute for the meat lovers at the table
• If your chili broth is too thin, cook for 10-15 minutes longer to reduce, or stir in 1-2 tablespoons of masa harina or fine cornmeal.
• If you’re dairy-free, swap the cheddar and sour cream for a plant-based alternative or simply garnish with avocado for creaminess.

What Goes With Vegetarian Chili

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



THE BEST Vegetarian Chili Recipe (with Pinto and Black Beans)

This good-for-you Vegetarian Chili with savory vegetables, pinto beans, and black beans is balanced with a mix of sweetness and spice that’s hearty, healthy, and satisfies your hunger and fuels your day.

Print SaveSaved!

Course Soup

Cuisine American

Keyword vegetarian chili

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 267kcal

Ingredients 

½x1x2x3x

• 1 tablespoon canola or avocado oil
• 1 medium yellow onion , diced
• 2 celery ribs , diced
• 1 green bell pepper , seeded and diced
• 1 red bell pepper , seeded and diced
• 1 carrot , diced
• 4 garlic cloves , pressed, or minced
• 1 jalapeño , half minced and half chopped
• 1 teaspoon kosher salt , divided
• 2 ½ tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 28 ounce canned fire-roasted tomatoes , with juice
• 1 cup water
• 2 15 ounce cans pinto beans , rinsed and drained
• 1 15 ounce can black beans , rinsed and drained
• ⅓ cup chopped cilantro
• juice of 1 lime
• shredded cheddar cheese
• sour cream
• chopped green onion

Cook ModePrevent your screen from going dark

Instructions

• Heat the oil in a large, heavy-bottom saucepan or Dutch oven over medium. Add the onion, celery, bell peppers, carrot, garlic, the minced jalapeño, and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

• Add the chili powder, cumin, oregano, the rest of the kosher salt, and cayenne pepper, stir well so all of the vegetables are coated, and cook for 5 minutes, stirring often so the spices don’t burn. Add the tomatoes with their juices, and 1 cup water, bring to a simmer and cook for 20 minutes until the broth reduces and thickens.

• Add the rinsed and drained beans, corn, and chopped cilantro with the lime juice. Cook for 5-10 minutes for the beans to warm through and absorb the broth. Taste for seasoning and add more salt, if needed, and another pinch of cayenne pepper for more heat.

• Serve topped with shredded cheddar cheese, sour cream, the rest of the jalapeño, chopped green onion, and more cilantro.

Notes

Storage Tips

• Once cooled, transfer it to an airtight container and store it in the fridge for up to five days.
• For longer storage, freeze individual servings in freezer-safe containers or bags.
• To reheat, just pop it in a pot over medium heat, adding a splash of water or broth if it’s too thick.

 

Nutrition

Calories: 267kcal | Carbohydrates: 47g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 701mg | Potassium: 808mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3025IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 5mg

More Chili Recipes

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