Easy vegetarian chili is the perfect warm and cozy comfort meal to enjoy on a cold fall or winter day. It's hearty, filling, wholesome, and delicious. Loaded with plant-based protein from red kidney beans and black beans, you won't even miss the meat. With punchy and savory flavors from a combination of pantry staple seasonings with a hint of spicy heat, this vegan chili is exciting and satisfying. Plus, it's quick and easy to make in one pot which means less dishes to clean up.
Why You'll Love Vegetarian Chili
- Loaded with plant-based protein. This vegetarian chili packed with protein without the added fats or cholesterol of red meat, making it a healthy substitution for standard beef chili. Generous servings of veggies and plenty of beans add the nutrition, fiber, and flavor you want, perfect for Meatless Mondays!
- It's super easy to make. Aside from the fact that chili is warm and filling, chili makes a great comfort food because it's easy to make. After sautéing the veggies and adding the remaining ingredients, you bring the chili to a boil. Then, simmer for 35 minutes. Little effort for a great meal? Yes, please!
- Perfect for all dietary needs. This healthy chili is perfect for a vegetarian or vegan diet or if you are just craving something good for Meatless Monday. But don't be surprised when this vegetarian chili impresses the meat-eaters in your life, too!
- It's incredibly flavorful and delicious. This vegan chili has it all - sautéed veggies that tons of flavor even before adding a variety spices to the mix, not to mention the delicious beans. But the seasoning is what takes it to the next level and gives it that iconic chili flavor and taste.
Ingredients and Substitutions
To make this easy and delicious Vegetarian Chili, you will need the following ingredients (full quantities in recipe card below):
- vegetable oil
- vegetables - onion, garlic, carrots, celery, and green bell pepper (or any other color you'd like to use), and can of fire-roasted diced tomatoes.
- seasoning - ground cumin, chili powder (or crushed red pepper), smoked paprika, dried oregano, and salt.
- beans - red kidney beans and black beans.
- vegetable broth or water
- toppings - top it off with your favorite toppings such as sour cream, cheddar cheese, fresh cilantro, lime, avocado, and/or jalapeños.
You will also need measuring cups and spoons and a 4 quart Dutch oven or large pot.
How to Make the Best Vegetarian Chili
- Sauté vegetables. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
- Add remaining ingredients. Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined. Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.
- Simmer. Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve. Serve with a dollop sour cream, cheddar cheese, cilantro, and a squeeze of lime juice if desired. You can also top with some tortilla strips.
Recipe Tips and Tricks
- How to store: You can keep leftover vegetarian chili covered in the pot or transfer to an airtight container and store in the fridge for 4-5 days. Because there's no meat in it, this vegetarian chili lasts longer than Slow Cooker Beef Chili or White Chicken Chili.
- How to freeze: This vegetarian chili also freezes really well. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. I recommend portioning it out into individual portions to make it easier to thaw and reheat just what you want to eat. It will last in the freezer for up to 4-6 months.
- How to reheat: If reheating from frozen, first allow the chili to thaw in the fridge overnight. Then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also microwave this chili to reheat, but make sure it is covered, as the beans will pop. Heat for 60 seconds on high.
More Vegetarian Recipes
- 60 Vegetarian Dinner Recipes
- Butternut Squash Curry with Chickpeas
- 20-Minute Lentils
- Vegan Chickpea Tacos
- One Pot Red Kidney Beans
- Curried Chickpea Stuffed Acorn Squash
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Recipe
Vegetarian Chili
- Total Time: 55 minutes
- Yield: 10-12 servings
- Diet: Vegan
Description
Easy one pot vegetarian chili is the perfect warm and cozy comfort meal - it's hearty, filling, wholesome, flavorful, delicious, and loaded with protein.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or crushed red pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups vegetable broth or water
For the toppings (optional):
- ¼ cup sour cream
- ¼ cup cheddar cheese, shredded
- ¼ cup fresh cilantro, finely chopped
- 1 lime, wedged
- tortilla strips
Instructions
- Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined.
- Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.
- Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve with a dollop sour cream, cheddar cheese, cilantro, tortilla strips, and a squeeze of lime juice if desired.
Notes
How to store: You can keep leftover vegetarian chili covered in the pot or transfer to an airtight container and store in the fridge for 4-5 days. Because there's no meat in it, this vegetarian chili lasts longer than Slow Cooker Beef Chili or White Chicken Chili.
How to freeze: This vegetarian chili also freezes really well. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. I recommend portioning it out into individual portions to make it easier to thaw and reheat just what you want to eat. It will last in the freezer for up to 4-6 months.
How to reheat: If reheating from frozen, first allow the chili to thaw in the fridge overnight. Then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also microwave this chili to reheat, but make sure it is covered, as the beans will pop. Heat for 60 seconds on high.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Johanna says
Absolutely delicious! This is, by far, the best chili I've stated! And it's so easy to make.
I will never go back to my old recipe!
Thanks so much!
Duncan Edwards says
We think this was exceptionally prepared and presented, we love it😛
Reeta Young says
I'm not a vegetarian, but this was pretty good! I'll make it again
Sam Hu | Ahead of Thyme says
Thank you so much Reeta!