Name: Vegetarian Chili Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium red onion, chopped; 1 large red bell pepper, chopped; 2 medium carrots, chopped; 2 ribs celery, chopped; 4 cloves garlic, pressed or minced; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1 1/2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon salt, divided; 2 tablespoons extra-virgin olive oil; 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; Chopped cilantro; Sliced avocado; Tortilla chips; Sour cream or crème fraîche; Grated cheddar cheese

If you’re on the hunt for a cozy, hearty meal that’s bursting with flavor and totally meat-free, you’ve got to try this Vegetarian Chili Recipe. It’s one of those dishes I keep coming back to because it’s comforting, packed with wholesome veggies, and spices that build that perfect smoky, warming depth. Plus, it’s simple enough for a weeknight but impressive enough to serve guests—you really can’t go wrong with this chili!

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Why You’ll Love This Recipe

Rich, Layered Flavors: A blend of chili powder, cumin, and smoked paprika gives it that authentic smoky chili taste without any meat.
Hearty & Nutritious: Packed with beans and fresh veggies, you’ll get fiber and protein that keep you full and satisfied.
Great Leftovers: This chili tastes even better the next day, making it perfect for meal prep or busy weeknights.
Customizable & Easy: Whether you want to spice it up or swap ingredients, this recipe is super forgiving and versatile.

This image shows a large white pot filled with thick, rich brown bean stew with visible chunks of orange carrots and dark beans scattered throughout, giving it a hearty texture. Some green herb bits are sprinkled lightly on top, adding small spots of color. A wooden spoon is partially dipped into the stew on the right side, lifting some of the stew with a thick, chunky texture. The pot sits on a white marbled surface and parts of the pot's inner sides have reddish-brown sauce splashes. A blue cloth is partly visible at the lower right edge. photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Chili, Vegetarian Chili Recipe, Meat-Free Chili, Healthy Vegetarian Chili, Cozy Vegetarian Chili

Ingredients You’ll Need

These ingredients work beautifully together to create a chili that’s balanced—earthy beans, sweet veggies, and warming spices. When shopping, I always pick fresh vegetables and canned beans with no added salt or preservatives for the cleanest flavor.

Flat lay of a medium red onion chopped on a simple white ceramic plate, one large red bell pepper chopped on a white ceramic dish, two medium carrots chopped on a white plate, two ribs of celery chopped on a small white dish, four cloves of whole fresh garlic peeled arranged on a white ceramic bowl, a small white bowl of extra-virgin olive oil, a small white bowl of chili powder, a small white bowl of ground cumin, a small white bowl of smoked paprika, a small white bowl of dried oregano leaves, a white ceramic plate with a fresh bay leaf, a small white bowl of chopped fresh cilantro, a small white bowl of sherry vinegar, two small white bowls containing rinsed black beans and rinsed pinto beans respectively, a large white bowl with diced fresh tomatoes with juices, and a small white bowl of salt, all placed with perfect symmetry and balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetarian Chili, Vegetarian Chili Recipe, Meat-Free Chili, Healthy Vegetarian Chili, Cozy Vegetarian Chili

Extra-virgin olive oil: Adds just the right touch of richness and helps soften the veggies.
Red onion: Its sweetness becomes mellow and delicious once sautéed—don’t skip it!
Red bell pepper: Adds a nice pop of color and natural sweetness to the chili.
Carrots: I love the subtle sweetness and heartiness carrots add here.
Celery: Brings a fresh, earthy note and crunch that cooks down perfectly.
Salt: Used in stages to deepen flavor without overpowering.
Garlic: Essential for that aromatic base—four cloves give it a nice punch.
Chili powder: The star spice—choose a good-quality blend for best results.
Ground cumin: Adds warmth and earthiness that you’ll notice in every bite.
Smoked paprika: This is what gives the chili that unmistakable smoky depth.
Dried oregano: A subtle herbal hint that rounds out the spices.
Diced tomatoes: Use canned with juices included for a great tomato base.
Black beans and pinto beans: Protein-packed and hearty, they’re perfect for chili texture.
Vegetable broth or water: For simmering and melding the flavors together.
Bay leaf: Adds subtle aromatic complexity—don’t forget to remove!
Fresh cilantro: Brightens the chili when stirred in at the end and makes a lovely garnish.
Vinegar (sherry, red wine, or lime juice): Just a splash to balance the flavors and add that perfect finishing tang.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Vegetarian Chili Recipe is how easy it is to make it your own. Over time, I’ve added little twists that keep it fresh for my family, and I encourage you to do the same—it’s your chili after all!

Add Heat: When I want a spicier kick, I toss in a diced jalapeño or a pinch of cayenne pepper—but you can skip this for a mild version.
Swap Beans: Feel free to experiment with kidney beans, chickpeas, or even lentils if you want to change up the texture and protein profile.
Vegetable Boost: Throw in corn, zucchini, or mushrooms—I love adding zucchini when it’s in season for extra heartiness.
Make it Vegan: Just skip any cheese or sour cream garnishes, or use their dairy-free versions to keep it fully plant-based.

How to Make Vegetarian Chili Recipe

Step 1: Sauté the Vegetables Until Soft and Sweet

Heat your olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Toss in the chopped onion, bell pepper, carrot, celery, and a pinch of salt. Stir occasionally to prevent sticking and cook until the veggies soften and the onion turns translucent—about 7 to 10 minutes. This slow sauté melts the natural sugars and builds your flavor base, so don’t rush it!

Step 2: Toast the Spices for Maximum Flavor

Add the garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly and cook for about 1 minute until the spices become fragrant. This step is key—blooming the spices in oil helps release their full essence and makes the chili taste vibrant rather than flat.

Step 3: Simmer Your Chili to Delicious Perfection

Pour in the diced tomatoes with their juices, the rinsed black and pinto beans, vegetable broth, and toss in the bay leaf. Stir everything to combine, bring to a gentle simmer, then reduce the heat so it bubbles quietly. Let it cook for about 30 minutes, stirring occasionally. During this time, the flavors marry beautifully, and the chili thickens up.

Step 4: Blend Part of the Chili for a Creamy Texture

This is a little trick I picked up that totally changes the texture for the better. Remove the bay leaf, then scoop out about 1 ½ cups of chili (including some broth) and blend until smooth—use a blender, immersion blender, or mash with a potato masher if you prefer. Stir this creamy portion back into the pot; it thickens the chili and gives it a comforting texture that just hits the spot.

Step 5: Finish with Fresh Cilantro and a Splash of Vinegar

Stir in the chopped fresh cilantro to brighten things up, then add 1 to 2 teaspoons of sherry vinegar, red wine vinegar, or lime juice—taste as you go, because that splash of acidity wakes up all the flavors. Add a bit more salt if needed. Now you’re ready to serve your delicious vegetarian chili!

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Pro Tips for Making Vegetarian Chili Recipe

Don’t Rush the Sauté: Taking your time letting the veggies soften unlocks natural sweetness that balances the spices beautifully.
Toast Your Spices: Cooking spices briefly in oil helps deepen the flavor and prevents that raw powdery taste.
Blend for Perfect Texture: Blending a portion of the chili creates a creamy texture without adding dairy—game changer!
Adjust Acidity Last: Adding vinegar or lime juice at the end brightens all the flavors and keeps your chili well-balanced.

How to Serve Vegetarian Chili Recipe

A white bowl filled with thick, chunky chili that has black beans and pieces of tomato in a rich brownish-red sauce, garnished with bright green cilantro leaves. On one side of the bowl, there are thin slices of fresh avocado with a light green color. The bowl sits on a white plate with light yellow tortilla chips arranged around it. The whole setup is on a white marbled surface, and a silver spoon is partially inside the bowl near the avocado. A blue cloth is visible near the bottom right of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Chili, Vegetarian Chili Recipe, Meat-Free Chili, Healthy Vegetarian Chili, Cozy Vegetarian Chili

Garnishes

I love topping this chili with freshly chopped cilantro for that herbal pop and sliced avocado because it adds creaminess that’s just dreamy. If you’re feeling indulgent, a dollop of sour cream or a sprinkle of grated cheddar cheese never fails to elevate the dish. Crunchy tortilla chips are my go-to for adding texture—perfect for scooping up every last bite.

Side Dishes

My family goes crazy for cornbread alongside this vegetarian chili—there’s something about that sweet, buttery bread that contrasts beautifully with the smoky chili. You could also serve it with a simple green salad or even over steamed rice for a more filling meal.

Creative Ways to Present

For a fun twist at parties, I’ve served this chili inside baked sweet potatoes—that way everyone gets their own little chili-stuffed wonder. Another time, I turned it into a chili bar with lots of different toppings—jalapeños, shredded cheese, chopped onions, and sliced olives—which is always a hit with guests and kids alike.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftover vegetarian chili into airtight containers and store it in the fridge where it keeps nicely for up to 4 days. I found that like many stews, the flavors meld even more after sitting overnight, which makes the leftovers taste incredible.

Freezing

I’ve frozen this chili multiple times with great success—just freeze portions in freezer-safe containers or bags. When you thaw it in the fridge overnight and gently reheat, the texture and flavor hold up really well, making it a lifesaver for busy days.

Reheating

Reheating on the stovetop over low-medium heat with a splash of water or broth helps maintain the chili’s perfect consistency. You can also microwave it covered in short intervals, stirring in between to warm it evenly. Either way, the chili stays just as comforting as the first time you made it.

FAQs

Can I make this vegetarian chili recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as written, just be sure to check your vegetable broth and canned ingredients to confirm they don’t contain any hidden gluten additives.
How can I increase the protein content in this chili?

Adding extra beans, lentils, or even textured vegetable protein (TVP) can boost protein. Nuts like chopped walnuts or seeds stirred in near the end also add a nice crunch and nutrition.
What’s the best way to store leftover vegetarian chili?

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in meal-sized portions. Always cool the chili before covering to maintain freshness.
Can I prepare this chili in a slow cooker?

Yes! Just sauté the veggies and spices on the stove first to build flavor, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Final Thoughts

I absolutely love how this Vegetarian Chili Recipe comes together with simple pantry staples but delivers so much warmth and satisfaction. When I first tried making chili without meat, I wasn’t sure if it would fill me up or have enough oomph—but this recipe changed that completely. It’s now a family favorite, and I’m confident you’ll enjoy it just as much. Give it a go, and don’t hesitate to tweak it to your taste—it’s all about making this chili your own cozy, delicious masterpiece!