Homemade Vegetarian Chili
This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan.
Updated by Kathryne Taylor on October 3, 2024
It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day.
This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.
I originally published this recipe four years ago. Since then, it’s become your favorite chili recipe as well (four-hundred reviews and counting).
I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. Hooray!
How to Make the Best Vegetarian Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.
I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.
Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days.
Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.
Watch How to Make Vegetarian Chili
Chili Toppings
This chili is dairy-free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.
Here’s a full list of options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (crumbled if desired)
- Additional cilantro
- Lime wedges
Leftover Chili?
This chili makes great leftovers, which keep well for four days in the refrigerator. Reheat your chili in a bowl, and it’s good to go.
You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Please let me know how this chili turns out in the comments! I always love to hear from you.
Stay warm out there, and if you love this hearty soup, be sure to check out the soup recipes in my cookbook.
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.
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 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.
Instructions
- 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 ¼ 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.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- 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.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ 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.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ 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.
Notes
Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).
Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips.
If you love this recipe: You’ll also love my butternut squash chipotle chili and sweet potato chili. You might also enjoy my hearty lentil soup and black bean soup.
*Spice note: If you are sensitive to spice or using particularly potent spices (I hear that chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, I enjoy spicy food and found this chili to be well-balanced as written.
**Canned tomatoes note: I recommend Muir Glen brand—they have the best flavor and their cans are BPA-free!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I just made this for the first time. I subbed corn instead of celery.
Delicious! This will be my go to chili recipe from now on!
I just made this for the first time. I subbed corn instead of celery and added toasted cashews.
Delicious! This will be my go to chili recipe from now on!
Wonderful, Catherine!
This is amAzInG chilli, I’ve made this 4 times now and it just gets better and better every time. Thank you Kate
Jer, of The Great White North
Absolutely amazing, thank you so much. I made this chili today, along with cornbread and a salad, for a yummy early dinner. It was a smashing success. I’ve been using my winter break to search for delicious, nutritious, and easy–to–follow recipes to refresh our repertoire (which had become a tragic parade of no-recipe “I will eye ball this” attempts at stir fry).
Absolutely incredible. Pretty much followed this step by step and it was perfect.
Awesome recipe! I adapted it for the instant pot. Sauteed the veggies and spices same as above, just in the instant pot. Then added the rest and cooked on high pressure for 10 minutes, followed by a 10 minute natural release! It was perfect :)
I have a newbie question. I have never made chili but want to make this. Do I cover the pan/pot at all, or just let it cook uncovered?
Hi Sam! The pot doesn’t need to be covered. As far as my recipes are concerned, you can safely assume uncovered unless I specify that the pot should be covered in the instructions. :)
What do you think about adding in some finely chopped mushrooms?
DELICIOUS!!! My meat and potatoes husband loved it too! My only substitution (because he’s not a black bean fan) was one can of red beans for one of the cans of black beans.
The most AMAZING chili recipe ever!! It is packed with so much flavor and is a perfect meal on a cold winter day. My go to chili recipe now.
That’s great to hear, Chantal!
This was amazing – we made this chili for a dinner with vegetarian friends and everyone went back for seconds. We’ve since added it to our dinner rotation :) Thank you!
I’m planning to make this for a cozy New Years meal! The recipe says 1 28oz can or 2 15oz cans of tomatoes. But the printable version says 3 large cans 84oz or 2 small cans 45oz. Would you please confirm the amount of diced tomatoes for me? Thanks!
I’m happy it all made sense, per your other comment, MM :)
Super delicious!! I added some red wine to add some more fullness in the taste and blended 3.5 cups of the chili to make it a little thicker. Was such a crowd pleaser and seriously impressed my two meat eating roommates who were initially skeptical about eating chili without meat. Thanks for the great recipe!
Oops, I see that I must have clicked the 3X button for the print version, and that’s why the tomato amounts are different. Sorry!
The best! I added a couple of tsp of cinnamon but otherwise exactly as presented and my teenage daughter and I both LOVED it on this Winter’s night. She added a dollop of sour cream to her bowl and I ate mine with peanut butter on heavy wheat bread.
Thank you for sharing, Nora! I appreciate it.
Kate, Loved this Chili. Will make it again. Can I freeze leftovers?
I made this for our “chilly” New Year’s Eve Party and everyone loved it. I added Beyond Meat Plant Based Ground Beef – 1lb and doubled the recipe. Plus extra on the herbs and spices because of the “beef”. I also added sweet corn. Topped it off with vegan cheese and avocado! So flavorful!
Thank you!
Hi! I am going to try this recipe out tonight. Any idea on how to cook in an instant pot? I’m new to all this! Thanks!
Looking forward to dinner time :)
Hi Ashley! Sorry, I haven’t cooked this in an instant pot. You could try searching the comments as I believe other readers have. I find this is a pretty quick recipe, just needs some simmering time, so I’m not sure how much time and instant pot would save you, if that’s your goal.
This meat free chilli is delicious. I served it today for a lunch with friends to celebrate the New Year. One of our group is a hard core meat eater from the USA, so I felt some pressure to get this right. He absolutely loved it, and came back for second helpings – always a good sign!! I am looking forward to trying out some more of your tasty veggie recipes.
I have made this 6 or 7 times now and absolutely LOVE IT! As does everyone who eats it, i’d say it’s the one to convert meat eaters! Additions for me are 1/4 tsp cinnamon, an extra bit of smoked paprika, few cubes dark chocolate, dash of Worcestershire sauce, 1/2 tsp coffee. Plus an extra red pepper as I love them. I also mix up the beans that are in it, usually black beans plus red kidney beans or whatever is in the cupboard! My favourite chilli. Thank you!
Thank you for sharing, Helena! I appreciate your review.
Ground coffee is such a great add!
Delicious my whole family love this,I have to make it once a week!
I have been a meat eater all of my life and have decided to take meat out of my diet for a time. I stumbled on this recipe and absolutely LOVE it! I followed the recipe step by step for a very tasty and great texture result. I appreciated the notes on removing some of the mixture and blending it so it had a bit more of a chili texture. Great advise. I’m looking forward to enjoying more of your recipes. Thanks!
Made this for the last 3 years for my “Night Before Christmas Eve” party. Many have asked that I please share the recipe! The flavor is enhanced due to first sauteeing the veggies with the spices until fragrant and also making it the day before so the flavors can melt and then slowly reheating it in my crockpot the next day. Thanks for such a great tasting healthy recipe!
That sounds fun! Thank you for sharing, Karen.
Made this with dried black, red kidney and navy beans cooked separately. Substituted regular with fire roasted tomatoes. Very delicious!
Thank you, Mei!
Hi – I am planning on making this and have increased it to the 3x size – but I am confused by the following :
3 large can (84 ounces) or 2 small cans (45 ounces each) diced tomatoes**, with their juices
Wouldn’t 3 large cans, 84 ounces each – be more than 2 smaller cans , 45 ounces each?
Or is it a total of 84 ounces diced tomatoes and juices, regardless of how I get there?
On a side note – I grew up in Overland Park Ks. – and miss KC!!
thanks
Hi Ruth! I apologize for the confusion. Sometimes the scale feature can get funny. If you triple the recipe, triple everything. Does that make sense?
My husband found this recipe while getting ready for our nine day detox. This recipe has changed his mind about eating vegetarian. It was easy and delicious. Thank you for helping change his mind.
I’m glad you found this recipe, Jeri! I appreciate your comment and review.
Just made this- absolutely delicious!! fresh and oh so goood!! recipe is a keeper..:)
I’ve made this one a few times now and it’s consistently delicious. Blending a portion at the end was a stroke of genius that steps up the flavor and consistency from good to amazing. Thanks so much for sharing your recipe!
This recipe is a total winner. I prepared it exactly as written with the suggested vegan toppings and my partner couldn’t believe it was meatless let alone vegan. I’ve passed it along to friends and so far everyone agrees- its their new favourite chili. Thanks so much Kate.
Thank you for sharing, Frances!
Question – is this gluten-free?
Hi Kim, yes! I have recipe tags at the bottom stating specific dietary specifics. Most times if not gluten free, I will have a substitution in the recipe notes. I hope this helps!
I made this yesterday, and it was so great. I loved it, my boyfriend loved it, and my eight year old son had three portions! The blending provides such a nice texture. I also loooove your lentil soup (and the epic tacos and the minestrone and…).
We have at least two days of eating vegetarian every week, and I’ve been using your recipes more and more frequently. So much that I’ve started to memorise how all the American measures convert into European. ;) Thanks for a great blog from Denmark!
A hit with everyone! I’m happy to hear that, Nanna! Thanks so much for your review.
Fantastic recipe. Thank you.
This recipe was delicious! I’ve been making chili from scratch since I was a kid, but always with meat. Used this recipe to try a vegan version and it did not disappoint! Will become a regular at my house and has already been shared with friends. The only adjustment I made was the addition of chopped jalapenos for an extra kick. Loved the blending/mashing at the end for a better texture. It really worked. Great recipe!
I’m happy you love it, Kris! Thank you for your review.
How can I make this in a slow cooker? Thank you for all the deliciousness!
I haven’t but I believe other readers have and liked it. I still recommend following the saute step to get all the great flavor!
Delicious! Not a vegetarian but can honestly say enjoyed it more than the meat chilli.
I have made your vegetarian chilli and your lentil soup many times!! They are outstanding and so easy to make!! Looking at all the pictures on your website makes me want to make everything!!! I love your site and recommend it to everyone!! Thanks so much for sharing!
I have made so many of your recipes and I love them all!! This is a good one! I did add cashews at the end which I always add to my vegetarian chili. I love the blender idea, I hadn’t thought of that. As always, you are awesome!
This recipe tastes great, thank you! Blitzing a portion really makes a difference to the texture. Will definitely make again!
Just made this for the first time and it was a huge hit with my family! Followed recipe exactly as written, using red wine vinegar. Thank you for sharing! I will definitely be making again!
This is literally the worst chili I’ve ever tasted in my life. I followed the recipe exactly, and this is nothing better than bean soup. Light on peppers, no thickness or heartiness to the chili whatsoever. Just simply awful
I’m sorry you didn’t love this one, Eric. This variation might just not be for you.
Best chili my family has had in a long time!! Super delicious. I didn’t have the pinto beans on hand, so subbed for corn. Will definitely make this again!! Thanks Cookie and Kate for another winner!!
You’re welcome! I’m excited everyone loved it.
I just made this tonight and it was fantastic!! This bowl of chili made me so happy!!!!
Making chili now. Adjusted recipe for slow cooker. Dipped a spoon in and tasted. I can already tell it’s going to be the best I ever made. Thanks. I may. serve it over farro.Usually have it over brown rice.
I’m happy it worked well for you, Molly!
Great recipe! I actually made It in the slow cooker and turned up the heat a bit. Perfect! What is the serving size for the nutrition information?
Hi Jason! Thanks for your review. I would say roughly 1-1.5 cups.
How long did you have it in the crockpot? Low or high?
This is as bland as its humanly possible to make a chilli. An hour of my life I’ll never get back.
I’m sorry you didn’t love this one, Steve!
Wow, Steve, do you maybe have some hot sauce you could mix in? Wouldn’t want you to waste all that time and not take the extra couple of seconds to spice it up to your liking.
I made this last night, im from the islands so added a bit more spices and seasonings, i also added two dashes of cinnamon and bout a TBSP of sugar.
Have made this twice now…excellent!
Oh Thank you so much delicious and easy to follow for a non cook healthy thank you so much good dinner for my family tonight
How many calories per serving, nutritional content is not populating. What is considered a serving?
Hi Erica! Do you have a pop-up blocker installed? This is a plug-in on my blog and can act similarly. Let me know if you are still having issues!
Delicious. Added mild chilli powder which suits me but making for friends next who want it spicy so will add some hotter chilli powder. Thinking about adding some orzo to it. What do you think?
I personally love this as it. I’m not sure orzo would fit this, at least for me. I do know some have served it over rice in the past?
We are in the UK and are not vegetarians but have been trying to eat less meat and I’m so happy to have found your website. We are really enjoying your recipes so far, this one in particular was surprisingly tasty and will definitely become a regular, thank you! x
I’m happy you found it too, Loren! Thank you for your review.
Perfect, as is! Super easy to make – this will be a regular at my house! Thank you!
Can I slow cook this?
Hi Gayle! I haven’t, but I know others have and liked the results. I still recommend to follow the saute steps to get maximum flavor.
I ended up throwing everything in crockpot without the sauté step due to time and it was amazing. Everyone loved. Thanks! Every recipe of yours I’ve tried so far has been easy and turned out fantastic. Really appreciate you!
Delicious! Perfect for any vegan/vegetarian (esp. my fellow frugal cooks) with a few vegetables in the fridge and some stock pantry supplies. The spice mix in the recipe is awesome. But, as the creator of the recipe states, you can make substitutions and modifications; it will still turn out well. I added more salt, more acid, more garlic, spicier spices… you do you!
Thanks for this!
The layout for this recipe is annoying. I don’t need a bunch of photos of the chile or the ingredients. Please begin with a list of ingredients and then how to cook those ingredients. You shouldd also offer this plan with the print out so it will all fit on one page.
Hi Mark, I’m sorry you are frustrated by the blog and layout. There is a jump to recipe button at the top. I have found most readers like the content and context prior to the recipe. They also find the process shots helpful. There is also a print recipe button. It depends on the recipe, but it should fit to 1-2 pages. You can always scale as you would like in your print settings.
Best chili recipe I have ever tried hands down! I have been trying to avoid meat and this just takes me one step closer to becoming a vegetarian:)