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Bowl of homemade vegetarian chili topped with avocado slices and sour cream

The Best Vegetarian Chili

A thick, hearty vegetarian chili loaded with black beans, kidney beans, colorful bell peppers, and bold spices. Easy to make in one pot and ready in about an hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow or red onion diced
  • 2 medium carrots chopped into 1/4-inch pieces
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 cloves garlic minced
  • 1.75 cup low sodium vegetable broth one 14.5 oz can
  • 1-2 tbsp chili powder start with 1 tablespoon and adjust to taste
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp tomato paste
  • 28 oz petite diced tomatoes one can
  • 30 oz black beans two 15 oz cans, rinsed and drained
  • 15 oz red kidney beans one can, rinsed and drained
  • 1 cup frozen corn

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Can opener

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it just begins to shimmer.
  2. Add the diced onion, chopped carrots, and bell peppers. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns slightly translucent. Add the minced garlic and stir constantly for 30 seconds to prevent burning.
  3. Pour in the vegetable broth. Add the chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir until the tomato paste is fully dissolved and the vegetables are evenly coated in the spices.
  4. Add the petite diced tomatoes, black beans, kidney beans, and frozen corn. Stir until everything is combined.
  5. Bring the chili to a full boil, then reduce the heat to a low simmer. Cook uncovered for 35 to 45 minutes, stirring occasionally, until the carrots are completely tender when pierced with a fork. If the chili thickens too quickly before the carrots are done, add a small splash of broth or water.
  6. Taste and adjust seasonings as needed. Serve hot with your favorite toppings such as avocado, sour cream, shredded cheese, or cilantro.

Notes

This chili tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Add a splash of broth when reheating if it has thickened too much. A squeeze of fresh lime juice before serving brightens all the flavors.