The Best Vegetarian Chili

Ingredients for Vegetarian Chili

I have tested this vegetarian chili recipe more times than I can count, and these are the ingredients that deliver the best results every single time. I always reach for low sodium vegetable broth so I can control the salt level myself rather than leaving it up to the can.

• 2 tablespoons olive oil
• 1 medium red or yellow onion (diced) – I recommend yellow onion for a slightly sweeter, more mellow flavor
• 2 medium carrots (chopped into small 1/4-inch pieces)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced) – In my experience, using two different colored peppers adds both visual appeal and a subtle natural sweetness
• 4 cloves garlic (minced)
• 1 3/4 cups low sodium vegetable broth (one 14.5 oz can)
• 1 to 2 tablespoons chili powder – I usually start with 1 tablespoon, taste after simmering, then add more if needed
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons tomato paste
• 1 can (28 oz) petite diced tomatoes
• 2 cans (15 oz each) black beans (rinsed and drained)
• 1 can (15 oz) red kidney beans (rinsed and drained)
• 1 cup frozen corn
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

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Step-by-Step Instructions

In my experience, the sauté step at the beginning is where a lot of the flavor gets built, so do not rush it. Give those vegetables real time in the pan and the finished chili will taste noticeably deeper and richer.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat until it just starts to shimmer.

Step 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. Do not walk away during this step or the garlic can burn quickly and turn bitter.

Step 3: Pour in the vegetable broth. Add the chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir everything together until the tomato paste is fully dissolved into the broth and the vegetables are well coated in the spices.

Step 4: Add the petite diced tomatoes, black beans, kidney beans, and frozen corn. Stir until everything is evenly combined.

Step 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 fast before the carrots are done, add a small splash of broth or water to loosen it.

Step 6: Taste and adjust the seasonings. Add more chili powder for heat, more salt if needed, or a squeeze of fresh lime juice to brighten everything up. Serve hot with your favorite toppings.

Best Side Dishes to Serve with Vegetarian Chili

This vegetarian chili is hearty and filling on its own, but pairing it with the right sides takes the whole meal to another level. Think about balancing textures and flavors for the best experience.

Garlic Bread: A warm, buttery slice of easy garlic bread is one of the best things you can put next to a bowl of chili. It soaks up that rich tomato broth in the best possible way.

Cheesy Breadsticks: My kids go wild when I put a basket of homemade cheesy breadsticks on the table alongside this chili. The melty cheese and soft bread make every bite more fun.

Taco Rice Bowl Base: Serve this chili ladled right over a simple taco rice bowl base for a heartier, more filling meal. The seasoned rice soaks up the chili broth beautifully.

Garlic Roasted Vegetables: A sheet pan of garlic roasted vegetables on the side adds a caramelized, slightly crispy texture that contrasts nicely with the thick, saucy chili.

Vegan Buddha Bowl: Turn leftover chili into the star of a vegan buddha bowl the next day. Add grains, greens, and avocado for a completely different and equally satisfying meal.

Glow Bowl: For a lighter, fresher pairing, a roasted veggie glow bowl with tahini yogurt sauce served alongside this chili makes a nourishing and colorful dinner spread.

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Storing and Reheating Your Vegetarian Chili

This vegetarian chili stores really well. Let it cool completely before transferring it to an airtight container. It keeps in the refrigerator for up to 5 days, and honestly it tastes even better on day two once the spices have had time to settle and deepen.

For longer storage, portion the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm it slowly on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it has thickened too much. The microwave works fine in a pinch too. Pro tip: a small squeeze of fresh lime juice stirred in right before serving wakes up all the flavors beautifully.

FAQs

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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 mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

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.