Looking for a comforting and easy-to-make meal? This vegetarian chili is just the ticket! It’s made with simple pantry staples, fresh veggies, and spices you probably already have on hand.

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Whether you’re cooking for a crowd or just want leftovers that taste even better the next day, this recipe has you covered. This hearty chili is a great option for game day, family dinners, or whenever you need a warm, satisfying meal. Even meat-lovers will be asking for seconds!

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What Makes This Homemade Vegetarian Chili Special?

There’s something magical about a bowl of chili that warms you from the inside out, and this vegetarian version delivers all the cozy vibes without missing a beat. What sets it apart? It’s all about the layers of flavor.

Fresh vegetables like bell peppers, carrots, and celery form the base, while bold spices like chili powder, cumin, and smoked paprika bring depth and a hint of smokiness.

A splash of vinegar at the end adds just the right touch of brightness, elevating the dish from good to absolutely unforgettable.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• ½ teaspoon salt, divided
• 4 garlic cloves, minced or pressed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 smaller cans (15 ounces each) diced tomatoes, with 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 fresh cilantro, chopped, plus extra for garnish
• 1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice, to taste

Optional Garnishes:

• Chopped cilantro
• Sliced avocado
• Tortilla chips
• Sour cream or crème fraîche
• Shredded cheddar cheese

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Instructions

1. Cook the Veggies

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, carrots, celery, and ¼ teaspoon of salt.Stir everything together and cook for 7 to 10 minutes, stirring occasionally, until the veggies are soft and the onion is translucent.

2. Add the Spices

Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly, until the spices become fragrant.

3. Build the Chili Base

Add the diced tomatoes (with their juices), black beans, pinto beans, vegetable broth, and bay leaf. Stir well.Bring the mixture to a gentle simmer, then reduce the heat as needed to maintain the simmer. Cook for about 30 minutes, stirring occasionally.

4. Thicken the Chili (Optional but Recommended)

For a thicker texture, transfer 1 ½ cups of the chili (including some liquid) to a blender. Blend until smooth and pour it back into the pot. Alternatively, use an immersion blender for a few quick pulses, or mash some of the chili with a potato masher.

5. Add Final Touches

Stir in the chopped cilantro and the vinegar (start with 1 teaspoon and add more if needed). Taste and adjust the seasoning with additional salt if necessary. Ladle the chili into bowls and top with your favorite garnishes. This chili is best enjoyed warm and pairs beautifully with tortilla chips or cornbread!

Recipe Notes

• Spice Levels: If you prefer mild chili, start with half the amount of chili powder and smoked paprika, then adjust to your liking.
• Best Canned Tomatoes: For the richest flavor, try to use a high-quality brand like Muir Glen.
• Make It Vegan: Skip the cheese or sour cream and load up on avocado and tortilla chips instead!

Best Homemade Vegetarian Chili

This easy vegetarian chili recipe is packed with hearty beans, fresh vegetables, and warming spices, making it a comforting and nutritious meal. Perfect for beginners, it uses simple pantry staples and can be customized with your favorite garnishes.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Ingredients

• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 medium red onion chopped
• ▢ 1 large red bell pepper chopped
• ▢ 2 medium carrots chopped
• ▢ 2 celery stalks chopped
• ▢ ½ tsp salt divided
• ▢ 4 garlic cloves minced or pressed
• ▢ 2 tbsp chili powder
• ▢ 2 tsp ground cumin
• ▢ 1 ½ tsp smoked paprika
• ▢ 1 tsp dried oregano
• ▢ 1 large can (28 ounces) or 2 smaller cans (15 ounces each) diced tomatoes with 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 tbsp fresh cilantro chopped, plus extra for garnish
• ▢ 1 to 2 tsp sherry vinegar, red wine vinegar, or lime juice to taste

Optional Garnishes

• ▢ Chopped cilantro
• ▢ Sliced avocado
• ▢ Tortilla chips
• ▢ Sour cream or crème fraîche
• ▢ Shredded cheddar cheese

Instructions

Cook the Veggies

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

   Add the chopped onion, bell pepper, carrots, celery, and ¼ teaspoon of salt.

   Stir everything together and cook for 7 to 10 minutes, stirring occasionally, until the veggies are soft and the onion is translucent.

Add the Spices

1. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano.

   Cook for about 1 minute, stirring constantly, until the spices become fragrant.

Build the Chili Base

1. Add the diced tomatoes (with their juices), black beans, pinto beans, vegetable broth, and bay leaf.

   Stir well.Bring the mixture to a gentle simmer, then reduce the heat as needed to maintain the simmer.

   Cook for about 30 minutes, stirring occasionally.

Thicken the Chili (Optional but Recommended)

1. For a thicker texture, transfer 1 ½ cups of the chili (including some liquid) to a blender.

   Blend until smooth and pour it back into the pot.

   Alternatively, use an immersion blender for a few quick pulses, or mash some of the chili with a potato masher.

Add Final Touches

1. Stir in the chopped cilantro and the vinegar (start with 1 teaspoon and add more if needed).

   Taste and adjust the seasoning with additional salt if necessary.

   Ladle the chili into bowls and top with your favorite garnishes.

   This chili is best enjoyed warm and pairs beautifully with tortilla chips or cornbread!

Notes

Spice Levels: If you prefer mild chili, start with half the amount of chili powder and smoked paprika, then adjust to your liking.

Best Canned Tomatoes: For the richest flavor, try to use a high-quality brand like Muir Glen.

Make It Vegan: Skip the cheese or sour cream and load up on avocado and tortilla chips instead!

Japanese Fat-burning water 93% FASTER than Ozempic!

If you’re a woman over the age of 40 and want to lose weight naturally, without feeling like you’re on a diet, this method of eating is specifically made for you…

Sponsored by: Nagado Tonic

LEARN MORE

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