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 went a little overboard with the cilantro, but I love it! The blending trick at the end is great to thicken it up. Served it with avacado slices and broken up tortilla chips. Delicious!!
This was amazing, so easy and delicious. Thank you so much!
I made this recipe for a crew of both vegans and non-vegans and got a thumbs up from all of them! Wonderful recipe.
Hi Kate. Love your recipes (tried a salad dressing with fresh lime, Dijon and honey and it was perfect, without adjustments:) ).
Can kidney beans added with the same result,or used as a substitute in this recipe? I usually have these on hand.
Hi Nancy! Kidney beans could work too. Thanks for sharing you are loving my recipes!
Wonderful recipe!
it turned out brilliant even though I had to make a couple of substitutions (kidney beans replaced 1 of the 2 black bean cans and cannellini beans instead of pinto).
I am in Australia and I used half a teaspoon of chilli powder and half a teaspoon of cayenne pepper and it was just a bit spicy.
I blended about a third of the whole chilli mixture because I wanted a smoother consistency
Thank you for sharing, Kim!
In Australia ‘chilli’ powder is taco seasoning.
Kim, I use the Masterfoods Mexican Chilli Powder (it’s a blend) in US recipes that call for chilli powder. Many years ago, I once made the mistake of using 2Tbsp of cayenne in a recipe that called for chilli powder, not realising that chilli powder is a blend of spices. Whilst we love our spice, that proved a bit too much for us, even when I doubled the recipe!
Hey Danielle, thanks for this tip! I’m glad I scrolled these comments before I made the dish tonight!
Another fabulous recipe! I just made it and it is delicious!
Excellent. Thank you I have enjoyed many of your recipes and find then all Tasty and Healthy!
I appreciate your nutritional table but was wondering if you would please provide the serving sizes. Thank you and keep up the good work.
Thank you for sharing this recipe. I made this chili 4 times. It’s a family favorite. It’s very easy to make and delicious.
I doubled the recipe, and realized too late that I should not have doubled the smoked paprika. It was overpowering. I added more tomatoes and beans but still too much. Worchestershire sauce helped.
I love this recipe because it has the perfect blend of spices. Also I substituted red bell pepper for a green bell pepper and a red onion for a yellow onion. Also, I ran 2/3s through the blender instead of one third. We are not vegetarians and this chili recipe did not make us meat at all. YUMMY!
Don’t really like chilli but made this mild, used one can red kidney beans and half a can of baked beans. It was totally delicious, best I’ve ever tasted will definitely make it again, thanks.
You’re welcome, Mo! I appreciate your review.
This recipe is delicious thank you so much
Our (new) favourite chili; thank you! We make it with a bunch of variations, different beans, sometimes adding mushrooms, etc. We don’t bother thickening it any more- we found we like it a little ‘soupier’. We are gradually working our way through your cookbook – so many good meals!!!
Wow, 2 tablespoons of chilli powder! Using the chilli we get in the UK 2 teaspoons would be ample, and I do like spicy food.
Hi! Chilli powder in the US and UK are different – I learned this the hard way while living there, haha! In the US, it’s a blend of spices used for making chilli. In the UK, chilli powder is usually just ground chillis, often used in making Indian food. Your dish would be much better with the American-style blend, I think, I’ve found it for sale on eBay in the UK, or you could probably make it yourself from a recipe online.
I followed this recipe, only reading the footnote about chilli powder at the end. Thanks for the worst reciple ever, curse you. It ended up in the
garbage.
Wish I’d read this comment before I added 1tbsp of chilli powder here in the U.K.!! Wowzers it’s hot and I like spice! Had no idea American chilli powder was different
In Australia and the UK, it’s taco seasoning.
My partner is the pickiest eater you will ever meet and does NOT eat vegetables/beans. He is a cliche meat and dairy man.He rated this 8.2/10 and is already looking forward to the next batch. I pureed most of the batch because the tomatoes were still whole. Thank you Kate for creating such a nutritious, delicious and easy recipe.
Delicious!!!! highly recommended!! I added 2 jalapeños to chopped into small pieces because I love my food extra spicy.
I love it! Thank you for sharing, Karla.
Just made this recipe and it was delicious. I added a little cayenne for extra kick, but it probably didn’t need that. Used fresh lime juice at the end as recommended and we loved it. Thank you!
The best recipe ever! So delicious and flavoursome. And love how it’s natural ingredients.
Your chili has become our go-to recipe! We are not vegan but with so much flavour, it is perfect as it is!
A great recipe! I added about 4 cups of chopped mushrooms and served the chili over quinoa.
Sounds like a great way to have this recipe, Christa!
This turned out so amazing!! I did not even blend because I was worried about putting the hot and steaming chili into the blender, but it still turned out so delicious and has an even better consistency the next day.
Wonderful, Fran! Thanks for sharing. Yes, always be careful!
Very good chilli.thank you
Could I add cinnamon to this? If so, how much do you recommend? Thanks for the recipe, I can’t wait to try it!
Hi Madison, I like it as is. I would suggest a pinch up to 1/4 as it could get overpowering and adjust as you like.
Dear Kate,
This recipe is absolutely delicious! My partner said it’s the best thing I ever cooked and I made it twice last week. Thank you so much! It made us very happy!
We loved this recipe! I just made it for dinner this evening.
Two changes I made:
1) only one can of black beans, otherwise followed it to the letter
2) My secret ingredient – I added a splash of Kahlua – adds a really nice flavor.
Thanks Cookie and Kate! This one is a winner.
Laurie
I just made it for dinner this evening. It was a hit!
Two changes I made:
1) only one can of black beans, otherwise followed it to the letter
2) My secret ingredient – I added a splash of Kahlua – adds a really nice flavor.
Thanks Cookie and Kate! This one is a winner.
Laurie
Perfect chili recipe! I’ve been making this recipe for a while; it’s the only recipe I make. Thank you!!
Hi Kate, I love your recipes. Today I made your vegetarian chilli. I get posts from The Greatest and your vegetarian chilli recipe was one of their articles. Talk about a coincidence. Congratulations, Heidi
Quick and easy to make and so tasty I started dipping bread in, before it was even cooked lol
Is this recipe freezer friendly?
Hi Katie! Yes, this freezes very well.
This is soooooo delish. Love it. Thank you. Just about to make your healthy banana bread.xxx
I’m glad you loved it, Diane!
I have made this recipe several times. It is delicious. It is the only recipe I want to use.
Love this. Made a big batch for lunch for the week and to use up some potatoes I had laying around. The blending bit at the end is key! Made it the perfect creamy yet chunky consistency I love. Thanks!!
You’re welcome, Julia! Thanks for your review.
We made this several times and love it, it’s one of the best vegetarian chili recipes we have tried!
Wonderful to hear, Kristina!
AMAZING! So good! I added mushrooms (it’s my go to “meat” replacement, similar texture), but I skipped the vegetable broth and did 1 cup of water instead. Made this recipe a dozen times now and still loving it.
This chili was incredible! Seriously amazing recipe. Meat-eaters will not even miss the meat.
I added a can of corn and one green bell pepper to the recipe. Then used one can each of Goya black beans, pink beans and red beans. I used the two cups of vegetable broth that the recipe called for made with Better than Bullion vegetable base. I left out the cayenne because the rest of family doesn’t like things as spicy as I do and added Tabasco to my bowl. Served with choice of crackers, shredded cheddar cheese, sour cream, raw onions, red wine vinegar and Tabasco. Awesome recipe!
This has become a weekly meal in my house! My toddler loves it and you can adapt with whatever veggies need used up in your fridge. Love it
Wonderful to hear, Emma! I appreciate your review.
This was my first chili recipe and it turned out great! I chose it becuse I already had all the ingredients in my pantry, didn’t have the black beans but replaced it with chickpeas. I would definitely do it again! Thank you!
I’m glad you loved it, Simona! Thank you so much for your review.
I made it for my wife, she is vegetarian. She loved it and I loved it! So, so good.
I hope this doesn’t offend, but we like it even better with shredded chicken added as the last step. We double the recipe and add 3 shredded chicken breasts cooked in an instant pot. No longer vegetarian, but still pretty healthy and very good!
I have officially tried over 5 chili recipes since going vegetarian a year ago because I love chili…and this is the best. My partner tried it who is a big meat eater and absolutely loved it and could not believe it did not have meat in it. To get the amazing thick consistency it is important to blend up a cup or two of it. Really delicious and my hunt for the best chili recipe has ended!! Finally.
So delicious!! My sister and I devoured it within minutes and it didn’t even need meat. So full off of one bowl.
This is the first recipe that I made from Cooke & Kate (and how I discovered this site) and it was AMAZING! My favorite chili I’ve ever had! It freezes really well and I’m still enjoying leftovers :)
I’m beyond obsessed with all of Kate’s recipes now and am so glad I discovered this chili! Can’t wait to make next winter to bring to a potluck – maybe even a superbowl party!
It was really good! I just made it last night
Hi Kate, I can’t wait to try this veggie chilli recipe…as it looks Yummy & I have most of the ingredients in my pantry..
Just a quick query, can I use Parsley as I’m one of those strange people who can’t eat Coriander…
I usually don’t rate a recipe if I tweaked it. But just had to share to show how “forgiving” this delicious chili is! First I added 5 mushrooms, chopped since they would have gone bad. I only had Whole canned tomatoes, (Not diced) and no pinto beans so subbed a can of navy for those.
Also the only vinegar I had was apple cider. That being said… This chili is super delicious & flavorful! Even my carnivore hubby loved it. If you don’t have the smoked paprika, I highly recommend buying it. It gives a subtle smokiness to the dish. And I agree with others: The blending trick at the end thickens it up beautifully.Thanks for sharing its 5 stars all the way!
I love this recipe. I have made it several times now, and it seems to be my go to recipe almost everytime I make chili. It’s easy to make, full of flavor, healthy, and filling. I highly recommend making this chili. Thanks Kate for your wonderful recipes.
Thank you, Kelsey! I’m happy you love it.
This recipe has become a staple in our house! I modified the chili powder ingredient to be half regular chili powder and half chipotle chili and we absolutely love it. One question though, what’s in 1 serving? I see there are 6 servings here, but how much would that be exactly?
Hi Jennifer! I’m happy you love this recipe. Roughly 1.5 – 2 cups would be a serving.
The best vegan chili I’ve ever cooked! Thank you so much Kate for sharing your delicious recipe. The blend of spices used in this recipe are just prefect. Made this tonight and it was a major hit, even my non-vegan husband loved it. I can’t wait to try your other recipe’s.
Loved this recipe – the smoked paprika makes it! This is now my go-to for veggie chili
An FYI on the note regarding chili powder outside the US (as I have learned this the hard way!) …what we call chili powder in North America is actually a mix of spices, if you look at the label. In many other countries, “chili powder” is actually cayenne.
From the UK.
First let me tell you 2 things about me..
1. I am a not afraid of chilli, I grow Carolina reaper plants!
2. I am a carnivore with vegan/vegetarian friends, I must have meat!!
Not with this recipe, this is absolutely fantastic, the blending to create the consistency is a stroke of genius. It tastes so healthy, hearty and strangely meaty.
Read the comment from the author above about the chilli powder dosage.. it seems the US are a bit lightweight with the strength of their powder. Europeans do 2 Teaspoons NOT tablespoons.
I being a chilli nut blend my own powder which is rather hot.. the first time I cooked this using two tablespoons of that left my guests queuing for the loo with their tongues in a yoghurt pot!
Follow the recipe which is brilliant but I’m my opinion don’t be too fussed about the bean choice, I like 1 x kidney and 2 x random.
Also don’t do vinegar at the end do lime and zest, it tastes so much fresher
Love it! Definitely a keeper Thanks Kate!