Vegetarian Chili

This hearty and flavorful homemade vegetarian chili is a comforting meal that’s easy to make using pantry staples and fresh vegetables. It’s loaded with beans, veggies, and bold spices, and it gets even better the next day. Whether you’re feeding a crowd or preparing meals for the week, this chili is a guaranteed favorite—even among meat lovers.

Why You’ll Love This Recipe

This vegetarian chili has it all: deep, smoky flavor from spices, a medley of textures from beans and vegetables, and a thick, rich consistency thanks to a quick blending trick. It’s satisfying, freezer-friendly, and endlessly customizable. Plus, it’s naturally gluten-free and can easily be made vegan by choosing the right toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ teaspoon salt, divided

• 4 cloves garlic, minced or pressed

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1½ teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with juices

• 2 cans (15 ounces each) black beans, rinsed and drained

• 1 can (15 ounces) pinto beans, rinsed and drained

• 2 cups vegetable broth or water

• 1 bay leaf

• 2 tablespoons chopped fresh cilantro, plus more for garnish

• 1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice

• Optional toppings: grated cheddar cheese, sour cream, sliced avocado, tortilla chips, additional cilantro, lime wedges

Directions

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat until shimmering. Add the onion, bell pepper, carrot, celery, and ¼ teaspoon salt. Cook, stirring occasionally, for 7–10 minutes, or until vegetables are tender and the onion is translucent.

2. Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for about 1 minute until fragrant.

3. Stir in the tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Bring to a simmer. Continue to simmer gently for 30 minutes, stirring occasionally.

4. Remove the chili from heat and discard the bay leaf. For a thicker texture, transfer 1½ cups of the chili to a blender (include some liquid). Blend until smooth and return to the pot. Alternatively, use an immersion blender or mash with a potato masher.

5. Stir in the chopped cilantro and vinegar or lime juice. Taste and adjust with more salt if needed.

6. Serve hot, with your choice of toppings.

Servings and timing

• Servings: 4 large or 6 moderate portions

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Make it spicier: Add chopped jalapeños or a pinch of cayenne pepper.

• Add more veggies: Stir in corn, zucchini, mushrooms, or sweet potatoes.

• Use different beans: Try kidney beans, navy beans, or chickpeas.

• Add grains: Stir in cooked quinoa, farro, or a handful of rice for added texture.

• Turn it into soup: Add extra broth and blend more for a chili soup.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or microwave individual portions until hot.

To freeze, portion chili into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

What can I substitute for red bell pepper?

You can use yellow, orange, or green bell peppers—or omit if preferred.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to add extra broth to achieve the right consistency.

Is this chili spicy?

It’s mildly spicy, but you can adjust the chili powder or add heat as desired.

Can I make this in a slow cooker?

While stovetop is recommended, you can use a slow cooker after sautéing the aromatics. Cook on low for 4–6 hours.

Why blend part of the chili?

Blending a portion thickens the texture and enhances the flavor, mimicking long-simmered chili.

How can I make it lower in sodium?

Use no-salt-added canned tomatoes and beans, or cook your own beans from scratch.

Is this chili vegan?

Yes, as long as you skip dairy toppings like cheese and sour cream.

Can I add meat to this chili?

You can, but it’s perfectly hearty without. Try ground turkey or beef if desired.

Can I make this ahead?

Yes, it’s even better the next day. Make a batch and store it for meals throughout the week.

What should I serve with it?

Tortilla chips, cornbread, rice, or a fresh green salad all pair wonderfully with this chili.

Conclusion

This homemade vegetarian chili is a cozy, crowd-pleasing dish that’s simple to prepare and packed with nourishing ingredients. Whether you’re cooking for a game day, a meatless Monday, or just a chilly night in, this chili delivers flavor, warmth, and satisfaction in every bite.