Short Description

A warm and hearty vegetarian chili made with a blend of beans, vegetables, and aromatic spices. This one-pot meal is perfect for cozy dinners, meal prepping, or feeding a crowd—completely meat-free, yet full of rich, bold flavor.

Why You’ll Love This Recipe

It’s quick and easy to prepare, ready in under an hour.
Made with simple pantry staples and fresh vegetables.
Perfect for leftovers—flavors deepen the next day.
Naturally vegetarian, and easy to make vegan or gluten-free.
Customizable with your favorite vegetables or toppings.
Freezer-friendly for convenient make-ahead meals.
A nutritious, protein-packed dish that’s still light and comforting.
Ideal for feeding a group or serving as a meal prep option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Onion
Garlic
Bell peppers
Carrots
Celery or sweet potato (optional)
Canned black beans
Canned kidney beans
Canned pinto beans
Canned diced or crushed tomatoes
Vegetable broth or water
Chili powder
Ground cumin
Dried oregano
Smoked paprika or regular paprika
Cayenne pepper (optional)
Bay leaf (optional)
Salt and black pepper
Avocado, cheese, sour cream, cilantro, lime wedges, or tortilla chips for garnish (optional)

Directions

Heat olive oil in a large pot over medium heat.
Add chopped onion, bell peppers, carrots, and optional celery or sweet potato. Cook for about 5–7 minutes, until softened.
Stir in minced garlic, chili powder, cumin, oregano, paprika, and cayenne. Cook for 1 minute until fragrant.
Add canned beans (drained and rinsed), canned tomatoes with juice, and vegetable broth. Add bay leaf if using.
Stir well, bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes.
Optional: Blend a portion of the chili using an immersion blender or by mashing to thicken the texture.
Season with salt and pepper to taste. Remove bay leaf if used.
Serve hot with your favorite toppings.

Servings and Timing

Prep Time: 15–20 minutes
Cook Time: 30–40 minutes
Total Time: 45–60 minutes
Servings: 6 servings

Variations

Slow Cooker: Sauté vegetables first, then add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Add Vegetables: Include corn, zucchini, mushrooms, or squash for added variety.
Spicy Option: Add jalapeños, extra cayenne, or hot sauce for heat.
Different Beans: Use chickpeas or white beans for a twist.
Grain Add-in: Stir in cooked quinoa, bulgur, or brown rice for extra bulk.
Meat Substitute: Add plant-based meat crumbles or lentils for a “meaty” texture.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat on the stove over medium heat or in the microwave. Add a splash of water or broth if too thick.

FAQs

Can I make this chili ahead of time?

Yes, it’s a great make-ahead dish. The flavor improves after sitting overnight.

Is this chili vegan?

Yes, as long as you use plant-based toppings like vegan cheese or yogurt.

How can I make it spicier?

Add extra cayenne pepper, diced jalapeños, or a splash of hot sauce to increase the heat.

Can I freeze this chili?

Absolutely. Cool completely, then freeze in airtight containers for up to three months.

What toppings go well with vegetarian chili?

Try avocado slices, shredded cheese, sour cream, chopped cilantro, lime wedges, or tortilla chips.

Can I use fresh tomatoes instead of canned?

Yes, but the flavor will be slightly lighter. Use about 4 cups of chopped fresh tomatoes.

What if I don’t have all the beans listed?

Use whatever canned beans you have on hand—just keep the quantity about the same.

How can I thicken the chili?

Mash a portion of the beans or simmer uncovered to reduce liquid and thicken.

Is it gluten-free?

Yes, as long as you use gluten-free broth and toppings.

Can I make it in an Instant Pot?

Yes, sauté the vegetables using the Sauté function, add remaining ingredients, then cook on Manual/High Pressure for 10 minutes and allow natural release.

Conclusion

This vegetarian chili is a comforting, flavorful, and nourishing dish that’s simple to prepare and endlessly adaptable. Whether you’re serving it for a weeknight dinner, storing it for meal prep, or freezing it for later, it delivers delicious results every time. Perfect for vegetarians and meat-eaters alike.