Vegetarian Chili Recipe

This is actually THE BEST vegetarian chili recipe you’ll ever make! You won’t believe there isn’t any meat in this delicious, easy vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

For years and years, my healthy turkey chili has been one of the most popular recipes on Ambitious Kitchen, and for good reason. It’s cozy, hearty, flavorful and perfect for game day or weeknight dinners.

About a year ago I wanted to bring you both a vegan and vegetarian chili recipe that was just as delicious, full of feel-good veggies, plant-based protein, and of course, as crave-worthy without the meat. In an effort to eat more (and bring you more) plant-based meals, I’ve made it countless times and Tony loves it.

We love the leftovers over tortilla chips with some cheese for a game day chili nachos. Another way to enjoy it? Over roasted sweet potatoes, then top it with cheese, avocado and hot sauce. SO GOOD and an awesome way to reinvent leftovers.

This incredible vegetarian chili recipe is made with super simple ingredients that you might already have in your kitchen and pantry. There’s no meat or dairy, making it vegan too! All you need are a few cans of beans (I love kidney beans in my chili), veggies, spices and crushed tomatoes. To make this plant based chili you’ll need:

My favorite thing about a warm bowl of chili is all of the delicious toppings you can add! DIY chili bar, anyone? Here are some recommendations:

Homemade Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

Prep: 20min

Total: 1h

Yield: 4

Nutrition Facts: servingSize None, calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, Saturated Fat 0.9 g, Trans Fat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg

Ingredients:

• 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
• 1/2 teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their 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 garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Instruction:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

The Best Vegetarian Chili Ever

This is actually THE BEST vegetarian chili recipe you’ll ever make! You won’t believe there isn’t any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving about 1 1/2 cups, without toppings)

Nutrition Facts: servingSize 1 serving about 1 1/2 cups, without toppings), calories 260 kcal, Fat 3.1 g, Saturated Fat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g

Ingredients:

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 (4 ounce) can mild green chiles
• 1 medium to large sweet potato, peeled and cut into ½ inch cubes
• 2 1/2 tablespoons mild chili powder
• 1 tablespoon cumin
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
• 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 heaping cup frozen sweet corn
• To garnish:
• Tortilla chips
• Lime wedge
• Cheese
• Avocado
• Cilantro
• Sour cream/greek yogurt

Instruction:

1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Vegetarian Chili

An extremely easy and comforting vegetarian chili.

Prep: 10min

Total: 1h

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 321 Calories, Fat 7 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 6 mg, Sodium 1271 mg, Carbohydrate 34 g, Fiber 18 g, Sugar 9 g, Protein 17 g

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz.) can pinto beans, drained and rinsed
• 1 (15.5-oz.) can black beans, drained and rinsed
• 1 (15.5-oz.) can kidney beans, drained and rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 c. low-sodium vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Cilantro, for serving

Instruction:

1. In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
3. Bring to a boil then reduce heat and let simmer, 30 minutes.
4. Serve with cheese, sour cream, and cilantro.

How to make the best vegetarian chili of your life