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 have made this recipe over 10 times. It is the perfect healthy comfort food for fall or winter. Plus, it’s packed with veggies and protein!
I make it exactly like the recipe and it’s delicious everytime.
I highly recommend this recipe!! You will not be disappointed.
Takes a little time but boy is it worth it. Even my husband , who is an avid meat eater, loves it. Highly recommend this.
Do you cover it for the 30 minutes? Or let it simmer without a top?
Hi Sarah, just simmer uncovered. I hope you enjoy it!
Favorite chili recipe. I’ve made this for years. It is so flavorful, easy and delicious.
Hi Chili Champ! What an endorsement.
made this several times this year. I eat a plant based diet and this is one of my go to favorites. make a large batch and freeze for lunches. all my colleagues always ask what I’m eating because it smells so good. substituting cabbage in for celery gives it a twist on texture as well.
Enjoyed this recipe very much. Easy to follow, easy to make. Great flavor! Thanks for sharing it.
Wonderful flavors and hearty for a fall or evening dinner!
To make my life easier I chopped everything in my food processor, which I then used to blend 1 1/2 cup of chili to make it more dense.
Next time I’ll add some zucchini and corn.
Great recipe Kate!
Hi Pia, I’m glad you enjoyed it! Zucchini and corn would be wonderful additions.
Could you make this in a slow cooker? Day before? Trying to party prep.
Hi Allie, I would recommend just cooking it on the stovetop and reheating in the slow cooker the day of the party. It is great the second day so perfect to prepare in advance.
This is the spiciest meal I’ve ever tasted. Even 1 tbsp of chili powder would be crazy! Has potential but unfortunately my husband and I couldn’t even get it down.
Is it possible that you might have used regular chili powder instead of the chili powder blend used in Mexican cooking, which is a combination of red chili powder, cumin, oregano, garlic and other spices? Hope this helps.
Would mushrooms go well in this chili?
Hello, I think mushrooms take spicy flavors relatively well. It will depend on how much you like mushrooms.
Can this recipe be doubled?
Hi Kelli, this recipe is easily doubled. Just make sure you have a large pot.
This was delicious!!!
This is my favourite chili recipe. It is quick and absolutely delicious. I add 1/2 tsp of cinnamon and a tsp of tumeric, and a cup of corn.
Hi, My grocery store did not have canned beans, so I bought dry bagged. What should I do to them and I’m not sure about quantity??
thank you
Hi Gayle, I have a post on how to cook black beans from dry. Depending on the type of bean and their freshness, the cooking time will vary, but the method will be the same. I hope this helps!
My 12 year old daughter is a vegetarian, so I’m always on the lookout for healthy veggie recipes I can batch cook for her. This particular dish is her absolute favourite! Very easy to make and so tasty. I need to try some more of your dishes!
I never comment on recipes, but I had to this time because this is the best chili I’ve ever made! For years I’ve been searching for a super flavourful, smoky vegetarian chili, and I’ve finally found it. It’s easy to make, perfectly spiced, has a great texture, and is healthy too! This recipe is definitely going into our regular dinner rotation; I can’t wait to make it again! :D
Hi Jenn Marie, I’m so glad you enjoyed it! Thanks for taking the time to comment and review.
Making this right now! Because of pure laziness I am adding a can of vegetarian refried beans so I don’t have to blend anything or dirty another bowl. I am so excited, I love chili but we’re trying to eat less meat. This recipe is going to be a new staple, I mean, over 2000 5 star reviews! Thank you for sharing this!
Wow! Great hack! Trying next time, less to wash too lol
I used Muir Glen roasted tomatoes and red beans
I had cooked in, the freezer spiced for red beans and rice, thew them in the Instant Pot with dried pintos and used this recipe for everything else. We couldn’t get enough. What a great vegetarian chili recipe from deep in the heart of chili country. Thank you!
So good! I made my first vegetarian chili for my now hubby of 50 years as a teenager. First thing I cooked for him, this is so close, but better. So grateful for your recipe, I would have never remembered as I didn’t write it down!
I use a lot of your recipes and have never commented. This is my first time using this one so I decided to finally let you know, because it was delicious! I added a little more spicy peppers into the mix for a little extra kick and it was great but I’m sure it would’ve been great without.
Kate, I’m not sure how long your recipe for the vegetarian chili has been posted, but I just made the recipe and I did not alter or substitute anything, and I must say that this is a delicious chili. I have been a pescatarian for roughly 7 months and your recipe was very much welcomed. Thank you so much for sharing it. I will look to receive more recipes from you in the near future. Thank you again.
Hi Pamela, this recipe is an old favorite. I’m glad you enjoyed it! You’ll find many more vegetarian recipes here.
Can we sub the vinegar listed for white or apple cider vinegar? If so, would you recommend the same amount?
Yes, I would keep the same amount. You could also try lime juice. The recipe benefits from a bit of acid.
Please tell me how many approximate cups this recipe makes. I want to make it as a Grinch Party small serving appetizer ….? I LOVE this recipe and have made it time and time again. Thank you.
Hi Patty, this should make about 10 cups.
This is delicious and so easy. I like to huck in a bag of vegetarian “ground beef” and this time I’m putting in a chopped up zucchini and some cabbage because I need to use up food before it goes bad. So flexible and healthy it makes everybody feel good when we eat it!
This is yet another of my favorite recipes as it is very tasty and made with ingredients I always have on hand. I had a little leftover but not enough for another meal. I mixed about equal parts chili, cottage cheese, and cheddar cheese for a delicious protein rich enchilada filling. Filled some corn tortillas and topped with the enchilada sauce from this site. Follow assembly and cooking instructions from any enchilada recipe on this site. I’m guessing even meat lovers will enjoy these.
Hi Debbi, thanks for sharing about your leftovers as enchilada filling! I love hearing ideas about how to creatively use leftovers.
I have made this over and over and over again. It is my favorite chili I’ve ever had and a hit with everyone always!
I’ve subbed lime juice at times for ACV and subbed regular chili powder for ancho chili powder. I’ve also added a can of drained corn at the end.
Every way you mix it up, perfect every time!
My husband is vegan so it is the perfect recipe but as someone said previously, it won’t disappoint even the meatiest of eaters!
Bon appetit!
I have made this soup countless times. Many times for my family and I brought this soup to a Soup Party. It is fail proof, a crowd pleaser (especially for my vegan friends), and always delicious. Everyone loves it!!
Very solid recipe. Much better than any vegetarian chili which I don’t usually like. Would definitely make again.
Hi Ann, I’m glad you enjoyed it!
Can never go wrong with this recipe. I used fire roasted tomatoes this time around to turn up the smokiness- the red wine vinegar at the end is an absolute must do ….
Good Morning:
What can be substituted for the ciliantro? thanks.
Hi Christine, feel free to skip the cilantro if it doesn’t appeal to you. Parsley is an alternative if you enjoy that herb.
Thanks so much. Will give it a try!
This one is delicious! I added kidney beans instead of pinto (personal preference) and blended the diced tomatoes first (personal preference). Next time I would double the batch to stock my freezer. Thanks!
Hi Carly, this is a great recipe to make a big batch to freeze so you have it on hand for busy nights.
This has become my go to recipe for chili! It is loaded with vegetables and beans, with a good amount of seasoning. I always make a double batch to freeze half for later and it makes for a perfect quick dinner that really satisfies.
I have tried this recipe several times. We love it. My favorite added item, besides 1/2 cup wine, to deglaze the veggies, is Masa Harina. This time I doubled the recipe. After cooking for one hour, I placed some of the broth in a flat dish. Then, I whisked in 1/4 cup Masa Harina, which is healthier than regular corn flour. I let it cook, on very low heat for another hour and Perfecto! The Masa Harina sweetens up the chili and balances the bitterness from the Pablano pepper I used (instead of bell pepper). I also added one sweet potato and one white baking potato. I want this chili to last a while. Yummers!
Hi Kitty, thank you for sharing!
Most delicious chilli I’ve ever made. This is the second time I’ve made it, and received glowing reviews, I love how delicious it tastes every time– even with a few substitutions and additions haha.
I want to make this in the crockpot, how would I adjust this for a crockpot receipe?
Hi Erin, to cook in a slow cooker, you might adjust the liquid. Layer the ingredients in the order they are added to the the pot, and cook on low for 6-8 hours or high for 3-4. The first time you might have to check it to adjust to your preference. I prefer cooking on stovetop because I feel like the aromatics release their flavor when sautéed much more than when cooked in a slow cooker.
Absolutely excellent; especially if you give it 24 hours for the flavors to meld. If you like spicy, grab the Chipotle Chili Powder by accident like I did. lol
Love this recipe! I finally found a chili recipe I can make that is not too spicy hot but yet tastes really good. I followed the recipe steps and learned a lot, which I am sure is why the flavor turned out so good. I generally take shortcuts by throwing everything in a pot and start cooking. Looking forward to making it again and trying other recipes here and in the cookbook.
I love this recipe! It’s been a “go to” for years along with several others- the chili recipe and pumpkin muffins are family favorites. So excited as I just realized you have a cook book!
This is a versatile and solidly good recipe for both vegetarians and others. You can add meat if you want. I also adjusted the seasonings to our tastes and added a can of Rotel and left out the red pepper due to personal taste.
Definitely will be making again.
I’ve been making this recipe for my family and friends’ Winter Solstice Supper for 7 years now – it never fails to impress. Thank you.