Vegetarian Chili Recipe (easy to make with lots of veggies)
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I was a vegetarian for 14 years, and during that time, I perfected this vegetarian chili recipe. It’s a one-pot meal that is full of vegetables, made with pantry staple ingredients, and easy to make. I still make it for my family today, and even our non-vegan friends rave about it.
I love sitting down to a big bowl of hearty chili on a cool evening. Although I can no longer call myself a vegetarian, I prefer vegetarian chili to meat-based chili.
When I was 20 years old, I decided to stop eating meat. During those 14 years, I became attached to my meat-free comfort foods. Vegetarian chili is at the top of my list, followed very closely by my coconut lentil curry, one of my most popular recipes. 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.
I’ve been making this homemade chili for so many years that it’s become second nature. Honestly, measuring the ingredients so I could share the recipe with you felt a little funny.
You need to know one thing: I wasn’t joking about this being an easy 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.
Key ingredients
This vegetarian chili recipe comes together using pantry-staple ingredients – you probably already have most of the ingredients on hand.
- From the spice rack: Chili powder, ground cumin, oregano, and sea salt bring warming flavor to your vegetarian chili.
- Vegetables: Use some fresh bell peppers, carrots, celery stalks, and frozen corn in your vegetarian chili.
- Canned goodies: Grab two cans of whole tomatoes and two cans of beans – I like kidney and white beans!
Tip ⇢ 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 and create a feeling of depth that can sometimes be lacking in vegetarian recipes. Don’t be shy with the salt shaker.
Vegetarian Chili Toppings
While it’s delicious on its own, I love this chili with some toppings. They make it feel extra special. My favorites are:
- Grated cheddar cheese or sour Cream
- Corn chips (bonus if they’re nacho flavored!)
- Sliced green onions
- Diced avocado (amazing!)
- Pickled red onions. This is the recipe that I LOVE!
Serving suggestions
Most of the time time I serve this with a topping or two and call it dinner. But sometimes it’s fun to add a side. My favorite chili sides are garlic bread and zucchini cornbread. And while this is a vegetable loaded chili, a side caesar salad goes nicely!
Store and reheat
Store: Let the chili cool completely, then transfer it to a sealed container, keep it in the fridge, and eat it within one week.
Reheat: I like to reheat this in a pot over medium-low heat, but a microwave also works.
Freeze: This chili freezes very well! Make extras and store some in freezer bags for a quick meal. It will keep for at least 6 months in the freezer.
Vegetarian Chili Recipe (easy to make with lots of veggies)
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
- ¼ – 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 – like kidney and white beans)
- 2 cups frozen corn (you could use fresh but frozen is easy and works great)
- Sea salt (to taste -I 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 sauté for about 3 minutes. Add the garlic and sauté 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, ¼ – 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
Nutrition
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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!
So happy to hear you liked it. I think the last time I made it I added some mushrooms too. Great idea!
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!
This was delicious! It came out a little watery so I added two cans of tomato paste
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!
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!
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 🙂 If it looks like it will be too much for you, you can always make half the recipe. It will turn out great!
No problem, Donna! Thanks for stopping by The Endless Meal 🙂
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 🙂
Thanks, Courtney! Let me know how the recipe turns out. I would love to hear your thoughts 🙂