This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!
For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!
Table of Contents
- Reader Rating
- Why this is the best vegetarian chili recipe ever:
- Homemade Vegetarian Chili ingredients:
- How to make Vegetarian Chili:
- Vegetarian Chili Variations
- Recipe Tips and Notes
- Make-ahead option:
- Can I make this recipe in the crock pot or Instant Pot?
- Serving Suggestions:
- More Vegetarian Dishes You’ll Love
- Vegetarian Chili Recipe
Chili is the ultimate comfort food to enjoy on a cold day or as a cozy game day meal. It’s a great recipe to meal prep and make ahead too!
This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).
This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.
I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.
Reader Rating
“This chili is awesome! It’s very tasty and my husband loved it. Added some cayenne pepper, paprika, and bay leaves and it turned out great. Garnished with tortilla chips and avocado. Give it a try you will love it!
Thanks for sharing Ashley!” Sophia
Why this is the best vegetarian chili recipe ever:
- Make-ahead and meal-prep friendly: You can prep all the veggies beforehand or make the entire recipe beforehand and reheat on the stovetop! You can also portion out individual servings to enjoy throughout the week.
- Nutritious: Hearty beans and veggies are simmered in a rich, flavorful broth for a comforting yet wholesome meal the whole family will love, even picky eaters!
- Simple ingredients: This easy chili recipe only requires a few basic ingredients that you probably already have on hand, so it’s the perfect last-minute dish when you’re craving something cozy.
Homemade Vegetarian Chili ingredients:
- Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
- Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
- Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
- Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
- Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
- Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
- Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
- BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
- Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.
How to make Vegetarian Chili:
Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.
- Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
- Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
- Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
- Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.
Vegetarian Chili Variations
- Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
- Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
- Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
- Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.
Recipe Tips and Notes
I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
Chop your veggies relatively small for this chili so that the flavors blend together better.
How do I store vegetarian chili?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
Can I freeze vegetarian chili?
Yes! One of the best things about this recipe is that it freezes really well, so you can enjoy it as and when you need it, any time of year. Once it has completely cooled, store it in an airtight container that is also freezer-safe, and freeze it for up to 3 months! Thaw it completely (overnight in the fridge is best) and reheat it in the microwave or on the stovetop until piping hot.
What is a good substitute for meat in chili?
The beans in this veggie chili provide us with tons of iron and protein, so meat is not missed! Chili is a great dish because you can fill it with all sorts of vegetables and beans. You really don’t need meat at all!
Make-ahead option:
If you’re short on time, you can chop up the veggies the day before and store them in an airtight container until you’re ready to make the chili!
Can I make this recipe in the crock pot or Instant Pot?
Absolutely! If you don’t feel like standing around the stove, using an Instant Pot or slow cooker is a great option for making this chili recipe.
Crock pot instructions:
- Throw everything in the crock pot and cook on low heat for 4-6 hours or high heat for 2-3 hours!
- Serve immediately with your favorite toppings, and enjoy!
Instant Pot instructions:
- Turn on the sauté function and sauté the onion, carrot, red pepper, and zucchini until softened.
- Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
- Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
- Cover and seal the Instant Pot and turn the valve to sealing. Press the button for high pressure, and set the cook time to 10 minutes.
- Turn the Instant Pot to off and allow the pressure to naturally release for 10 minutes. Open up the valve to release any more pressure.
- Serve immediately with your favorite toppings, and enjoy!
Serving Suggestions:
- Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it for a dash of sharp citrus.
- Serve with Brown Rice or baked potatoes for a more substantial meal.
- Add to wraps with salad for vegetarian burritos.
- Serve alongside Garlic Bread, Homemade Bread Sticks, or this Cornbread with Creamed Corn for a fuller meal.
- Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
- Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or Greek yogurt, shredded cheese, etc.
More Vegetarian Dishes You’ll Love
Vegetarian Chili
written by Ashley Fehr
Ingredients
- 2 tablespoons canola oil
- 1 medium onion (chopped)
- 1 carrot (chopped)
- 1 red pepper (chopped)
- 1 small zucchini (chopped)
- 2 tablespoons tomato paste
- 1 tablespoon garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 can crushed tomatoes (798 ml/28 ounces)
- 1 can kidney beans (540 ml/18 ounces) drained and rinsed
- 1 can black beans (540ml/18 ounces) drained and rinsed
- 1 cup corn frozen
- 1 cup vegetable broth
- 2 tablespoons bbq sauce
- shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired
Instructions
- Place a large pot on medium-high heat, and add the oil.
- Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
- Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
- Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
- Garnish and serve with your favorite toppings.
Notes
Vegetarian Chili Variations:
- Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
- Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
- Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
- Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.
Storage:
- Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
- Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Ambika says
Hi Ashley.
Thank you for the amazing recipe.
It’s awesome. Everyone likes it.
This is the second time I made it.
Ambika
Ashley Fehr says
I’m glad to hear that!
Stewball says
Can I use sriracha instead of bbq sauce? If so how much that it won’t blow the top of my head off?
Ashley Fehr says
That depends on your tastes! I would start small and add as needed
Sophia says
This chili is awesome! It’s very tasty and my husband loved it. Added some cayenne pepper, paprika, and bay leaves and it turned out great. Garnished with tortilla chips and avocado. Give it a try you will love it!
Thanks for sharing Ashley!
The Recipe Rebel says
Hi Sophia! So glad you enjoyed the recipe! Thank you for this kind review!