Vegetarian Chili

Vegetarian chili is rich and hearty thanks to plenty of veggies, beans, tomatoes, and spices. This comforting dinner is ready to eat in just 40 minutes.

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Flavorful vegetarian chili is perfectly spiced, rich, and hearty. This quick, simple, and crave-worthy dinner can be on the table ready to eat in just 40 minutes.  

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Vegetarian Chili

Cozy vegetarian chili is brimming with flavor thanks to plenty of veggies, beans, tomatoes, and spices. A bowl of vegetarian chili is perfect for game day, busy weeknight dinners, or to warm up on a cold day. 

Top your veggie chili with shredded cheese, avocado, sour cream, greek yogurt, cilantro, or a squeeze of fresh lime juice. Cornbread is a classic chili side dish, but you could also serve your chili with tortilla chips or biscuits. 

Vegetarian chili is ideal for freezing, making it perfect for meal prep or taking dinner to a neighbor. Make up a pot of this bold and colorful vegetarian chili to easily feed a crowd or satisfy your family. 

Vegetarian Chili Ingredients

• Oil - olive oil
• Onion - small onion
• Pepper - small red bell pepper
• Garlic
• Chili powder
• Cumin
• Paprika - smoked paprika
• Oregano - dried oregano
• Salt
• Pepper - black pepper
• Bay leaf
• Corn - canned yellow corn, drained (or thawed from frozen)
• Broth - vegetable broth
• Rotel - original Rotel diced tomatoes and green chilies
• Tomato sauce
• Beans - kidney beans, drained
• Beans - black beans, drained
• Beans - mild chili beans in sauce, do not drain
• Sour cream - optional garnish
• Cheese - shredded cheddar cheese - optional garnish
• Corn chips - optional garnish

Personalize this quick and easy vegetarian chili simply by adjusting the vegetables to your liking. Some great alternatives are adding diced sweet potatoes, small cauliflower florets, or even green bell peppers. You can also adjust the types of beans used as well.  

This vegetarian chili has a nice heat level from the Original Rotel tomatoes & green chilies, along with the chili beans in the sauce, but you can also increase the heat level by adding red pepper flakes according to your desired level of heat. On the other hand, if you prefer a more mild chili, you can decrease the amount of heat by using a mild  version of the Rotel or even substituting them altogether for a can of regular diced tomatoes.  

While you should drain the liquid from the kidney beans and black beans, you’ll want to keep the liquid from the chili beans because it is a flavored sauce. To reheat your chili, you can place all of it back into a large stockpot and warm up on medium-low heat. You may want to add an additional ½-1 cup vegetable broth to loosen up the chili if needed. 

How to Make Vegetarian Chili

FIRST STEP: In a large stockpot, on medium-high heat, sauté the onions, red bell pepper, and garlic in the olive oil for 5 minutes or until tender.

SECOND STEP: Add the chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and bay leaf. Mix to coat all the vegetables in the spices and sauté for another minute.

THIRD STEP: Add the vegetable broth, tomato sauce, corn, Rotel tomatoes, drained kidney beans, drained black beans, and the chili beans with sauce to the stockpot. Stir to combine.

FOURTH STEP: Bring the vegetarian chili mixture to a boil, then reduce the heat to low and simmer for 30 minutes stirring occasionally.

FIFTH STEP: Once the chili has cooked, remove the bay leaf and turn off the heat.

SIXTH STEP: Remove 1 cup of the chili and puree it on medium speed in a blender, or food processor, until creamy and smooth making sure to follow your blender's instructions for blending hot liquids. Add the pureed chili back into the pot and stir to incorporate it fully. This makes your chili rich and thick. You can omit this step if desired.

What are good chili toppings? 

Grated cheddar cheese, sour cream, green onions, sliced avocado, tortilla chips, corn chips, lime wedges, and cilantro would all make a great addition to your bowl of vegetarian chili. 

Can I use different kinds of beans in this chili? 

You can easily substitute any type of beans you’d like in this veggie chili recipe. 

Can I make vegetarian chili in the slow cooker? 

You can make vegetarian chili on the stovetop or in the slow cooker. To make this chili in the slow cooker, after sautéeing the onion, garlic, and red pepper, you can add all the ingredients to your crockpot and simmer for 2-3 hours until everything is heated and softened.

How to Store Vegetarian Chili 

IN THE FRIDGE: Allow chili to cool completely and then store leftovers in an airtight container in the refrigerator for up to 4 days.  
IN THE FREEZER: Vegetarian chili can be stored in an  airtight container in the freezer for 2 to 3 months. For easy storage, you can use reusable plastic containers or pour the chili into a freezer-safe bag so it can freeze flat for easy storage and extra space inside the freezer.

Vegetarian Chili

Vegetarian chili is rich and hearty thanks to plenty of veggies, beans, tomatoes, and spices. This comforting dinner is ready to eat in just 40 minutes.

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5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 291 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 cup small onion (diced)
• 1 cup small red bell (diced)
• 1 tablespoon garlic (minced)
• 2 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bay leaf
• 1 cup canned yellow corn (drained (or thawed from frozen))
• 1 cup vegetable broth
• 10 ounces original Rotel (diced tomatoes and green chilies)
• 15 ounces tomato sauce
• 15 ounces kidney beans (drained)
• 16 ounces black beans (drained)
• 16 ounces mild chili beans in sauce (do not drain)
• sour cream (shredded cheddar cheese, corn chips optional garnish)

DIRECTIONS

 

• In a large stockpot, on medium-high heat, sauté the onions, red bell pepper, and garlic in the olive oil for 5 minutes or until tender.
• Add the chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and bay leaf. Mix to coat all the vegetables in the spices and sauté for another minute.
• Add the vegetable broth, tomato sauce, corn, Rotel tomatoes, drained kidney beans, drained black beans, and the chili beans with sauce to the stockpot. Stir to combine.
• Bring the vegetarian chili mixture to a boil, then reduce the heat to low and simmer for 30 minutes stirring occasionally.
• Once the chili has cooked, remove the bay leaf and turn off the heat.
• Remove 1 cup of the chili and puree it on medium speed in a blender, or food processor, until creamy and smooth making sure to follow your blender's instructions for blending hot liquids. Add the pureed chili back into the pot and stir to incorporate it fully. This makes your chili rich and thick. You can omit this step if desired.

Nutrition

Calories: 291kcal | Carbohydrates: 49g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1112mg | Potassium: 1068mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1707IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 6mg

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