Easy Vegetarian Chili Recipe (vegan chili!)
This post may contain affiliate links. Please read our disclosure policy.
This Easy Vegetarian Chili Recipe is our family's go-to, one-pot meal. It's full of vegetables, made with pantry staple ingredients, and is so easy to make. It's a delicious vegan chili that everyone raves about!
Photos updated in 2020. Same delicious 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.
When I was 20 years old, I decided to stop eating meat. During those 14 years, I became really attached to my meat-free comfort foods. Vegetarian chili is at the top of my list followed very closely by Thai coconut curries and Indian curries.
There's just something about a one-pot meal where all the flavors meld together to become so much more than they could have been on their own.
Enter this Easy Vegetarian Chili Recipe ā¦
I've been making this homemade chili for so many years that it's become second nature to make it. Honestly, it felt a little funny measuring the ingredients so I could share the recipe with you.
There is one thing you need to know: I wasn't joking about this being an easy chili recipe. Even though I have all the ingredients listed in proper measurements, feel free to eyeball and make substitutions. This is one chili that you cannot mess up.
And if you love your crockpot, I've made a Slow Cooker Vegetarian Chili Recipe. It's basically this recipe with a few tweaks to make it work in a slow cooker.
Check out our video for how to make vegetarian chili:
Subscribe to see more of our videos!
See how crazy easy it is to make vegan chili?
The one thing you need to know about this (or any) vegetarian chili recipe, is that you want to salt it well. Salt helps bring out the flavor as well as create a feeling of depth that can sometimes be lacking in vegetarian recipes. Don't be shy with the salt shaker.
I absolutely LOVE sitting down to a bowl of this chili because it's not only delicious, it's so healthy for you, too. There are so many veggies in here that you have to feel good eating it.
Usually, we'll eat it on its own or with a little cheese on top. But once in a while, we'll get fancy and make some cornbread. Our favorite is still these Cheesy Chili Zucchini Cornbread Muffins with Chili Honey Butter. If you haven't tried them yet, I highly recommend you do! We also love this chili with our Whole Wheat Irish Soda Bread.
I always make my chili super spicy, but you don't have to. That's the thing about this chili, you really don't āhave to' do 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 by adding a different kind or a few different kinds of beans. This chili recipe is extremely flexible and can be used as a guide for making many different vegetarian chili recipes.
The only thing I wouldn't leave out of the chili is the corn. But then again, 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 š
Vegetarian Chili Toppings
While it's delicious on its own, we love this chili with some toppings. They make it feel extra special. Our favorites are:
- Grated cheddar cheese
- Sour Cream
- Corn chips (bonus if they're nacho flavored!)
- Sliced green onions
Vegan Chili Toppings
Don't worry vegans, we've got you covered!
- Diced avocado (amazing!)
- Chopped cilantro
- A sprinkle of nutritional yeast for some healthy cheesy flavor
- Pickled red onions. This is the recipe that I LOVE!
- Corn chips (but skip the nacho flavored ones)
Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
Easy Vegetarian Chili Recipe (vegan chili!)
Ingredients
- 2 tablespoons cooking oil
- 1 large onion (diced)
- 4 cloves garlic (finely minced)
- 1-3 tablespoons chili powder (more will be spicier)
- 2 tablespoons ground cumin
- 1 teaspoon oregano
- Ā¼ ā 2 teaspoons chili flakes (the more chili flakes the spicier it will be)
- 2 medium bell peppers (diced)
- 2 medium carrots (diced)
- 3 medium celery stalks (diced)
- 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 15-ounce cans of beans (drained and rinsed (we like kidney and white beans))
- 2 cups frozen corn (you could use fresh but frozen is easy and works great)
- Sea salt (to taste (we like about 2 teaspoons))
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados, or green onion
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and sautĆ© for about 3 minutes. Add the garlic and sautĆ© for 1 minute more. Add the chili powder, cumin, oregano, and chili flakes and stir.2 tablespoons cooking oil, 1 large onion, 4 cloves garlic, 1-3 tablespoons chili powder, 2 tablespoons ground cumin, 1 teaspoon oregano, Ā¼ ā 2 teaspoons chili flakes
- Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add the 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.2 medium bell peppers, 2 medium carrots, 3 medium celery stalks, 2 28-ounce cans of whole tomatoes and their juice
- Continue to cook the chili, stirring 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. Season generously with sea salt.2 15-ounce cans of beans, 2 cups frozen corn, Sea salt
- Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados, or green onion
Video
Notes
Ā
ĀNutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our chili recipes!
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.
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)
You are so welcome!
Thank you. Just made this. It’s absolutely delicious.
Will have to try this one this weekend.
Thanks…
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
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!
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.
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!
Really amazing recipe. Tried it tonight as a recent forks over knives convert and I didn’t miss the meat.
Ever try red quinoa instead of meat alternates? Adds to the look of the recipe! Great one by the way!!!
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!
This is exactly what I’ve been looking for! I’m off to the grocery store to make it tonight in my crock pot:) thanks! Xo
No problem at all! Hope you love it!!
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.
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 š If it looks like it will be too much for you, you can always make half the recipe. It will turn out great!
Love the recipe! I think I’ll add a smidge of ground turkey to mine. I don’t care for meat all that much anymore, but I’ve found that I MUST have it in chili. Weird.
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 š
Looks gorgeous! Packed full of such an array of veggies, love the corn in the mix. Nothing beats a good chili this time of year!
This looks fantastic! Perfect for a cold day like today.
So glad I found your blog today. It’s fantastic! I want to make so many of the recipes you’ve posted š
Thanks, Courtney! Let me know how the recipe turns out. I would love to hear your thoughts š
With the days getting chillier I’ve been thinking of making a big pot of chilli. Thanks for the inspiration!
No problem, Donna! Thanks for stopping by The Endless Meal š