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.
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
- 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
- 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
- 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)
- 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
- 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!
Tried this recipe?Let us know how it was!