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There’s something magical about a big pot of chili simmering on the stove the way it fills your kitchen with warmth, the rich aroma of spices, and the promise of a satisfying meal that nourishes both body and soul. As a vegetarian, you’ve probably had moments where you wished for a chili that’s just as hearty as its meaty counterpart, but without compromising your lifestyle. This Vegetarian Chili is exactly that bold flavors, satisfying textures, and a colorful medley of vegetables and beans that make every spoonful a celebration.
Whether you’re cooking for family, meal-prepping for the week, or making something cozy after a long day, this recipe is your go-to. It brings together a rich base of spices, immunity-boosting vegetables, and protein-packed beans to create a dish that can stand proudly at any dinner table.
Why You’ll Love This Vegetarian Chili
- Packed with plant-based protein from two varieties of beans.
- Perfect for meal prep – keeps fresh in the fridge for days or freezes beautifully.
- Customizable, so you can adjust spice levels and garnishes to fit your taste.
- Comforting yet healthy, rich in fiber, vitamins, and minerals.
Protein-Rich Vegetarian Chili in 30 Minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty, plant-based vegetarian chili made with beans, vegetables, and a rich blend of spices perfect for cozy dinners or meal prep.
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
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 oz) or 2 small cans (15 oz each) diced tomatoes, with juices
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1–2 teaspoons sherry vinegar or lime juice, to taste
- Garnishes: cilantro, avocado, tortilla chips, sour cream, crème fraîche, cheddar cheese
Instructions
1. Warm olive oil in a Dutch oven over medium heat. Add onion, bell pepper, carrot, celery, and ¼ teaspoon salt; cook until tender, 7–10 minutes.
2. Add garlic, chili powder, cumin, smoked paprika, and oregano; stir constantly for 1 minute.
3. Add tomatoes, beans, broth, and bay leaf; simmer for 30 minutes.
4. Remove bay leaf; blend part of the chili to thicken.
5. Stir in cilantro and vinegar/lime juice; adjust salt.
6. Serve with garnishes.
Notes
This chili is excellent for meal prep; it keeps well for 4 days or freezes for up to 3 months.
Fire-roasted tomatoes add a smoky depth.
You can make it spicier by adding jalapeños or chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients for Vegetarian Chili
Here’s everything you’ll need for your chili adventure. Use high-quality spices for maximum flavor.
| Ingredient | Quantity |
|---|---|
| Extra-virgin olive oil | 2 tablespoons |
| Medium red onion, chopped | 1 |
| Large red bell pepper, chopped | 1 |
| Medium carrots, chopped | 2 |
| Ribs celery, chopped | 2 |
| Salt, divided | ½ teaspoon |
| Garlic cloves, minced | 4 |
| Chili powder* | 2 tablespoons |
| Ground cumin | 2 teaspoons |
| Smoked paprika* | 1 ½ teaspoons |
| Dried oregano | 1 teaspoon |
| Diced tomatoes** (with juice) | 1 large can (28 oz) or 2 small (15 oz each) |
| Black beans, rinsed/drained | 2 cans (15 oz each) |
| Pinto beans, rinsed/drained | 1 can (15 oz) |
| Vegetable broth or water | 2 cups |
| Bay leaf | 1 |
| Fresh cilantro, chopped | 2 tablespoons |
| Sherry vinegar, red wine vinegar, or lime juice | 1–2 teaspoons |
| Garnishes (cilantro, avocado, tortilla chips, sour cream, cheese, etc.) | As desired |
* Choose a fresh batch of chili powder and smoked paprika for the best punch.
** Opt for fire-roasted tomatoes for an extra smoky flavor.
Step-by-Step Cooking Instructions
Follow these steps to create a chili that’s rich, thick, and irresistibly flavorful.
- Sauté the vegetables – In a large Dutch oven over medium heat, warm olive oil until shimmering. Add onion, bell pepper, carrot, celery, and ¼ teaspoon salt. Cook 7–10 minutes until tender and translucent.
- Bloom the spices – Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute until aromatic.
- Simmer the base – Add tomatoes (with juice), black beans, pinto beans, broth, and bay leaf. Stir and bring to a gentle simmer. Reduce heat and cook for 30 minutes, stirring occasionally.
- Thicken the chili – Remove bay leaf. Blend 1 ½ cups of the chili (with liquid) until smooth, then stir back in. Alternatively, use an immersion blender or potato masher.
- Finish with freshness – Stir in chopped cilantro and vinegar/lime juice. Adjust salt to taste.
- Serve your creation – Ladle into bowls and top with garnishes of your choice.
Helpful Tips for the Best Vegetarian Chili
- Layer flavors – Blooming your spices in oil intensifies their flavor.
- Thicken naturally – Blending part of the chili enhances texture without heavy thickeners.
- Garnish generously – Avocado, shredded cheese, or tortilla chips add contrasting textures.
- Adjust spice – Increase chili powder or add cayenne pepper for more heat.
- Storage – Refrigerate up to 4 days or freeze for up to 3 months.
Nutritional Highlights
This vegetarian chili is:
- High in fiber – thanks to beans and vegetables.
- Protein-rich – around 14g of plant-based protein per serving.
- Low in saturated fat – heart-friendly and light.
Frequently Asked Questions About Vegetarian Chili
Can I make this chili in a slow cooker?
Yes. Sauté veggies and spices in a pan first, then add everything to your slow cooker. Cook on low for 6–8 hours.
What beans work best in chili?
Black beans and pinto beans are ideal, but kidney beans also work.
Can I make it spicier?
Absolutely. Add jalapeños, chipotle peppers in adobo sauce, or extra chili powder.
Is this chili gluten-free?
Yes, it’s naturally gluten-free as long as your broth and spices are certified GF.
Conclusion
This Vegetarian Chili proves you don’t need meat to create a rich, flavorful, and satisfying chili. It’s wholesome enough for a weekday dinner yet impressive enough to serve at gatherings. Make it your own with creative garnishes, enjoy it fresh, or savor it from the freezer during busy weeks. Once you try this, it will become your staple comfort food.