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.
Best veg chilli ever! Tasty and just right amount of spice. I used half amount of chilli and it’s perfect for me. Has a good luck to it .Thankyou
You’re welcome, Liz!
Your chili is soooo yummy! I am glad you put calories in your nutritional count but the size of the helping would be better!!
Tried today. My church is doing something, this is a recipe I wanted try. Its on point and thank you
I am a meat chili snob….but this was AMAZING! I added some noodles (because I’m a Kentucky girl and we must have noodles in our chili)., but otherwise followed the recipe . This will definitely be added to my line up. Love your recipes so much! Thank you!!!
Enormously high sodium content per serving. Any suggestions on how to scale it back?
Hi S, You can omit the salt if you like. Make sure you watch the canned ingredients you put in as well. This is just and estimate and can vary based on your inputs. I hope that helps!
I love this recipe and make it often! I just thought it may be helpful to add a step before you blend to remove the bay leaf. Just a suggestion! :)
This was delicious and the texture was spot on. I didn’t miss the meat at all! I added some sweet corn and sprinkled nutritional yeast on top for a cheesy flavor. Thanks for another tasty recipe!
I tripled this recipe for a crowd of cross country skiers. Everyone loved it, even my husband who is a real carnivore! I made it the day before and reheated it adding frozen corn at that time. Served it with optional toppings: Sour cream, Cilantro, Diced Avocado, Shredded Jack and Shredded Sharp Cheddar cheeses and Lime wedges. Will definitely make it again!
Can I make in the crock pot? Searched comments but maybe not far enough ….
Hi Betsy! I believe others have. I just suggest still to follow the saute notes for maximum flavor so I’m not sure how much time you will save. I hope this helps some!
Magically delicious. I bet my kitchen is messier than yours ;)
The Homemade Vegetarian Chile is the best I have ever had! Wonderful!! My daughter-in-law made it too; even the kids (4 & 7) liked it. I will give it to everyone I know and we will eat it often, but next time I will double the recipe so we can have leftovers for more than one day. Thank you so much for this recipe!!
This. Is. So. Good.
I’ve somewhat recently committed to eating no meat at home, and the transition has been tough at times. Not only did I not miss the meat in this recipe, it is SO full-flavored. My carnivore roommate also loved it! Smoked paprika is an especially nice touch!
How many calories would it be per serving?
Thanks
Hello, the nutrition information is below the notes section of the website.
Hi, I would like know what do you use to calculate the nutritions facts of this recipe please ?
I am impatient to try this recipe sunday ! It looks very tasty :)
Hi Allison! The nutrition information is below the notes section. Here is more about my nutrition information: https://asset-flow.pro/nutrition-disclaimer/%3C/a%3E%3C/p%3E
I don’t cook much, but this recipe has made me feel like I can! This chili turned out so good and flavorful. Makes a big batch and is very versatile and healthy! This will be in regular rotation at my house.
I was wanting to make this for a soup swap. Does it freeze well?
Hi! I believe this soup does freeze well.
I am so keen to try and make this recipe. Can anybody clarify how I would use a slow cooker instead as I have now bought everything without being wise enough to read that I need a Dutch oven. Will it be the same if I just mix everything in to the slow cooker?
Really tasty recipe. I followed it exactly and was not disappointed! I will definitely make this regularly from now on. Thank you, keep the recipes coming!
Made this today and it was the best veg chilli I have made. I made it a little hotter to our taste and it was well balanced, comforting on a winter’s day and we all really enjoyed it! Thank you.
I’ll admit I didn’t expect to love this as much as the typical meat-filled chili. Goodness was I wrong! I loved it even more! Definitely will be a staple for our family. I used the Muir Glen tomatoes as recommended. The red wine vinegar tossed in at the end — brilliant!
Made this for the first time today. Absolutely delicious! And easy! This is now my go to chili recipe thank you :)
This is the best chill I’ve ever had. Love Love love it.
I made your chili again !!! This is it , you don’t need to look any further, the seasonings are perfect , the only difference I just use 1 cup of broth I like mine chunky and thick . I also add 3 celery stalks , 3 carrots and 1 cup of diced butternut squash sweet potatoes would be good too . I don’t blend any with the blender . I cook It for 15 minutes with the sauce than I add the beans for another 15 minutes . Turn it off and let it cool …super super good I never cook another chili than this one very versatile . Thanks
Thank you for sharing, Brigitte!
This is a FANTASTIC chili recipe! Thank you! We will be having it often!
Wonderful, Laurie!
Looks amazing! Any recommendations for cooking this in a crockpot? Do you think that would turn out well? Thank you for your recipe and help! :)
Hi Jessica! I haven’t tried it in a crock pot, but I believe other readers have and liked it. I do recommend following the saute directions to get maximum flavor!
SO GOOD!!! Best chili I’ve ever made. Instead of blending part of the chili later, I blended the diced tomatoes w/their juices before adding them to the pot, and the consistency was perfect. Thank you for a great recipe!!
You’re welcome, Sarah!
Why does it have such a high salt content? Is that because of canned beans? Chili powder( does it have salt in it?)
Hi Roberta, you can see more on my nutritional information here: https://asset-flow.pro/nutrition-disclaimer/%3C/a%3E. These are just estimates and you can always use low sodium/no added salt if you like. I hope this helps!
I am excited to try this recipe! Kate, there are low- and no-sodium canned beans available. The best prices I have found on these are Whole Foods’ 365 brand (my dad is limited to 1500 mg of sodium a day, and the Whole Foods’ low- and no-sodium beans have really saved him). Chili powder has about 130 mg of sodium per tablespoon.
Absolutely delicious! Easy to make. Was a big hit! Thank you :)
You’re welcome, Mari!
So good! I added a zucchini that was looking lonely in the veggie drawer too. I also swapped out some of the beans because I didn’t have any pintos. Used a can of black, a can of garbanzos, and a can of kidney beans. I think you could really have any bean combination and it would be good. I think meat eaters would be happy with this too. Love the smoked paprika!
Absolutely delish!! Added some puréed pumpkin as well as quinoa ( for some protein). Sooooo yummy.
Thank you for the recipe. It seems to take adaptations well. Couldn’t find pinto beans in my supermarket here in London and so added veggie mince and canneloni beans just before serving. My little one tipped out all my smoked parprika with my fennel seeds a few weeks ago and determined not to waste them I packaged them back up together. So I involuntarily added fennel seeds, which I can now recommend as a nice addition. And then I added a chopped preserved lemon because I felt like it, also a winner.
I’m a meat eater all the way, but this chili has made me rethink what chili is! Absolutely love it! I used a food processor to chop the carrots, onions, and celery rather than doing a blend at the end and the end result is a mouthfeel similar to ground meat. This might just be my forever go to for chili!
New to being a vegetarian, we have now made this 3 times! My son and I love it! And it makes so many portions! Thanks from the UK :-)
Thanks so much, this was yummy! Blending a portion added a good consistency. Only used half the chili powder and was spicy enough for us!
This is my favorite chili recipe EVER!!! I refuse to eat chili unless it’s this recipe. It’s PERFECT as is. If you are low or don’t have one of the ingredients, just leave it out. This recipe is super flexible AND DELICIOUS. It’s really hard to mess it up. Love to top with avocado, fritos, sour cream, cheese, tortilla chips, cornbread, or beer bread!
Seriously, try this recipe out as soon as you can. It is the most nourishing comfort food ever. It’s pretty hearty vegetable wise so I know I’m taking good care of myself when I make it. Best way to get a great serving of veggies during the winter. :)
I love that, Gabi! I’m glad you love this chili. I appreciate your review.
Amazing recipe! My husband and kids love it as much as me and we at least eat it once a month. I love how straight forward it is and sooo yummy!
I made this yesterday. We are trying to cut down on meat usage. I have tried using a veggie meat alternative and it was horrible. This recipe is awesome! This will be my go to chili recipe!! I think the smoked paprika is brilliant!! Thank You!!
You’re welcome, Mark!
Really good recipe. Blending a portion of the chili was a game changer as it created a much better consistency. Would recommend to others
Amazingly yummy chili . Couldn’t find pinto beans here in Sweden in my usual supermarket (have to look in a different supermarket) but kidney beans worked just as well. A little googling to convert fl oz to something that makes sense here, but so worth the effort. I have to try your other recipes!
WOW!!! Thank you so much for sharing this recipe! It is the absolute BEST vegetarian chili recipe EVER! It is so very flavorful and delicious!
Your chili is soooo yummy! I am glad you put calories in your nutritional count but the size of the helping would be better!!
This is the best recipe ever! Thank you for sharing:)
You’re welcome, Renita!
This is the worst chili recipe ever. It was so spicy no one could enjoy it all. After all the money spent and the hours of time making (grocery shopping, prepping, cooking).
Everyone had 2 to 3 bites tops because it was sooooo awful.
Most of it ended up in the garbage. A very big waste.
I think about the chili powder this recipe needs to state the minimum amount and for more spice, add more chili powder.
Most people just want to read just the recipe and not the blog post so Please fix the recipe. Thanks in advance!
Hi Anna, I’m sorry you didn’t like this recipe. I appreciate your feedback. I find most of my readers like the context and tips behind the recipe.
This turned out delicious! I added gluten free rotini pasta as well and it was perfect for a cold winter evening.
Is it freezable?
Hi Anne! Yes, this is a great soup to freeze.
This was one of the best chili we’ve ever made… and we’ve made quite a few! The only thing different we did in comparison to your recipe is that we blended the whole pot instead of partial. Next time we know to triple the recipe! Great job, great flavor, thank you!
Made this for my husband and young kids last night. Couldn’t find pinto beans so used 1 X can kidney beans 1 X can black beans and 1 X can lentils. I also halved the amount of chilli and cumin. Severed with rice and topped with avocado. Everyone loved it!
This is our go to Chili recipe. Easily make this once a month for work lunches for the two of us! I love how colourful it is!
I loved this chilli. I thought I would have to adjust the spices once it was done to suit my taste ( like I do for most recipes) but it was perfect just the way it was. Definitely a keeper. Thanks Kate
I tried this recipe for Super Bowl party this year. I loved it and now I have made it thrice already within 2 weeks.
I cut back on the chili powder, and it still came out much too hot to take to a vegan potluck tonight. So I have frozen all of it until I decide what to do with it.
Someone else at the potluck made chili, which I honestly think was better than this recipe, even without the hot chili issue. I think this chili is too brown in color, and too soupy, and I did spend the time to put ~2 cups into a blender, and then back into the entire pot.