Easy Vegetarian Chili Recipe

Easy Vegetarian Chili Recipe

I love sitting down to a big bowl of hearty vegetarian chili on a cool evening. I actually prefer vegetarian chili to a meat based chili even though I can no longer refer to myself as a vegetarian. And the best part about this big bowl of steaming beans and veggies? It was made for me by a handsome man and his daughter, who is also an incredible cook. She’s just started her own blog called The Compulsive Organic, keep an eye on it for some great recipes.

Easy Vegetarian Chili Recipe

I always make my chili super spicy, but you don’t have to. That’s the thing about this chili, you really don’t ‘have to’ to anything. It’s essentially just a bunch of veggies, some beans and some spices. You can add more or less of any the veggies or spices, or leave some out entirely. You can switch up the beans and add a different kind or a few different kinds. This recipe is extremely flexible and can be used as a guide for making many different vegetarian chilies.

The only thing I wouldn’t leave out of the chilli is the corn. But then I just love the crunchy sweet bits in each bite. If corn is not your thing (do people who don’t like corn exist?) then just leave it out :)

Easy Vegetarian Chili Recipe

If you make this Easy Vegetarian Chili make sure to snap a pic and hashtag #theendlessmeal on Instagram so I can like and comment on it!

4.8 from 18 reviews
Easy Vegetarian Chili Recipe
Prep time
Cook time
Total time
This recipe is very flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice. Watch how many chills you add, they heat up considerably as the chili cooks!
The Endless Meal - Serves: 6-8
  • 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 can of beans, drained and rinsed (I used kidney and white beans)
  • 2 cup of frozen corns (you could use fresh but frozen is easy an works great)
  • 3 stalks of celery, diced
  • 2 peppers, diced (I used 1 red and 1 yellow pepper)
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1-3 tablespoons chiili powder (more will be spicier)
  • ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
  • 2 tablespoons oil
  • Salt to taste(you'll need quite a lot)
  • Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
  1. Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
  2. Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stiring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or topped with one (or all!) of the delicious toppings.
  6. Enjoy!

The Endless Meal

Nutrition Facts
Serving Size 1/8 of recipe

Amount Per Serving
Calories 240 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 634mg 26%
Total Carbohydrate 43g 14%
Dietary Fiber 11g 44%
Sugars 5g
Protein 11g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Want to warm up with some other hot and delicious chili like recipes? Check these out:

Black Bean and Corn Chili with Avocado Salsa

Acorn Squash and Coconut Curry

Curried Pumpkin Soup with Bacon and Maple Caramelized Onions

Easy Vegetarian Chili Recipe

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
Subscribe to The Endless Meal
Receive recipes straight to your inbox and get a FREE cookbook for signing up!


  1. says

    Thank you for posting this recipe! It was absolutely delicious! I added some Quorn Mince (meat free) and some diced potato and it was very filling and hearty!

  2. CraveFlave says

    Love the pulled pork idea but stuck with the veggie version (including Yves Ground Round for texture) today. I love the sweetness of corn in a spicy chili, too. It is absolutely delicious.

  3. Isabelle says


    This chili looks great and I’d like to give it a go this evening, could you tell me how many grams of beans are in one can? Im from France and we usually have small 265g or bigger 500g cans.
    Hope you can help!
    Thanks :)

    • says

      Hi Isabelle,

      The brand that I usually buy is 425 grams. Just go with the 500g can and put the whole thing in. Better to have more beans than less. Hope you enjoy the chili!

  4. Alyssa says

    I don’t usually like chili, but this recipe is delicious! I added mushrooms, meatless crumbles and orange peppers to it, so good. Super happy you posted!

      • Alyssa says

        I made this again tonight for my mom and stepdad, they are pretty picky when it comes to chili and were very skeptical about a chili that didn’t take hours to cook. Out of 5 stars (vegetarian chili scale) they gave it a 4.2 and a 4.5! Me, I liked it just as much this time and I did the first time!

  5. Bridget says

    Made this chili recipe for my family and they loved it! We like leftovers in my family so this recipe was perfect for that purpose. Great with a side of cornbread muffins!

  6. Mel says

    I was initially skeptical about a vegetarian chili, but I decided to give it a try. I really liked it – didn’t miss the meat at all. The only thing I did different was to add a generous helping of sliced green onion into the mix just before adding the corn and beans (instead of using the green onion as a topping). Everyone enjoyed it very much and agreed this one is a keeper.

  7. says

    Thank you for this recipe Kristen! I originally was going to make a Crock Pot Chili, but ran out of time in the day. I had all the vegetables and everything you have in your chili, except I used 2 cans Kidney Beans, 1 Can Black Beans, 1 Can Chick Peas. I like extra beans because the chili goes further. I then cooked some organic quinoa in the rice cooker and bam, it was all done!! Such a wonderful chili! I just wanted something different from the typical home recipe I use, so thank you!

    – Shelley from Victoria (Vancouver Island)

  8. Kyle says

    Wow, the chili was magic! My friends and I made this tonight and put it into bread bowls. We were amazed by how delicioso it was. I only put in one can of beans, but then added a package of Yves Mexican Veggie “ground round”. Thanks for the recipe. This will become one of my go-to dinner recipes.

    Kyle in Nanaimo

    • says

      Hi Kyle,

      Such a great idea to put in some veggie ground round. I haven’t used that in ages but I used to love it. Will have to pick some up next time I make chili!

  9. Sara says

    I made this yesterday for company. We all enjoyed it very much.
    The recipe was easy and delicious. Thank you. We’ll be making this again.

  10. Deejay says

    Tried this the other night, flavors together were great…really enjoyed. I did however make it in a crockpot instead. There is something about slow simmed chilli that I love. Just softened the veggies a bit in a pan 1st with the sices then put everthing together in the pot. yum!

  11. Lisa says

    Wow easy and yummy! If you want to keep it vegetarian but want to have a “meaty” feel.. Add soy chorizo at the step where you’ve added the peppers.. Yummy!

  12. Simon says

    Hi Kristen – is this recipe calling for two 28oz cans of tomatoes or two 14oz cans, making a total of 28oz? Planning to try it this week maybe.

    • says

      Hi Simon,

      I always use 2 of the big 28oz cans when I make chili. I like to make a lot so there are leftovers :) If it looks like it will be too much for you, you can always make half the recipe. It will turn out great!

    • says

      Hey Rachael,

      This would be awesome with a little ground turkey in it! I’ve got an idea for some sort of pulled pork chili in my mind. I think I’ll be experimenting with that in a few weeks :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge