Vegetarian Chili

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My White Chicken Chili was such a household favorite that I am back with another delicious cozy recipe that your whole family will love. This time, we are putting a meatless twist on a classic recipe. So if you’re looking to cut down on red meat, then this meatless chili recipe is for you. However, not to worry, your chili will still taste just as delicious and be filling. It’s also so easy to make that it’ll become second nature over time. The steps are straightforward and easy to follow!

Key Ingredients You Need

Overhead view of all the ingredients needed to make a vegetarian chili.

Vegetables — I use onions, bell pepper, celery, carrots, and garlic to pack this recipe with healthy goodness.
Seasoning and Spices — I use chili powder, smoked paprika, ground cumin, dried oregano, salt, and a bay leaf to give the recipe that classic flavor.
Beans — I use both black beans and pinto beans. For convenience, we use canned beans so they need to be rinsed and drained beforehand.
Tomato — I use canned diced tomato as well.
Vegetable broth — you can use homemade broth or store-bought broth, both are fine!

How to Make Vegetarian Chili

Two photos showing oil being added to a Dutch oven and vegetables being added in overtop.

Step 1: Heat a large pot or dutch oven over medium heat and add olive oil, giving it a minute or two to heat up.

Step 2: Once the oil is hot, add in the onion, celery, carrot, bell pepper and salt and cook for approximately 5-10 minutes until tender, stirring occasionally.

Set of two images showing garlic and seasonings being added into a dutch oven and then beans and tomatoes added.

Step 3: Next, add in garlic, chili powder, smoked paprika, cumin, oregano, and cook for a couple of minutes while stirring.

Step 4: Pour in a can of diced tomatoes, black and pinto beans, vegetable broth, and bay leaf and stir. Bring to a boil then reduce heat and simmer for 30 minutes.

Set of two images showing chili being added to a blender and then the final completed vegetarian chili inside of a Dutch oven.

Step 5: Turn off the heat and discard the bay leaf. Then add 2 cups of the chili in a blender and pulse until coarsely smooth and add the blended mixture back into the pot and stir.

Step 6: Add in chopped cilantro and juice of 1 lime and stir. Add more salt to taste. Garnish with more chopped parsley and sour cream if you wish.

Vegetarian chili in a Dutch oven with a metal ladle beside a linen.

Variations

Keep in mind that this recipe is developed to suit my own tastes so feel free to play around with it and season as you go. Want more oregano flavors? Add more! Want a spicier kick, add in a dash of cayenne pepper. The best part about a stovetop chili is that it’s easy to taste and season as you go. Be sure to make notes so you remember what you change though so you can recreate it later. Or share it in the comments down below!
If you don’t have canned diced tomatoes and only have canned whole tomatoes, feel free to swap them in. Just use the back of a wooden spoon to break up the tomatoes up against the side of your pot.
If you are not vegetarian, feel free to use beef or chicken broth if you don’t have vegetable broth on hand.
Feel free to use 2 cans of just black or pinto beans if that’s what you have in your pantry.
Don’t have red onions? Sweet or yellow onion works as well.
Want to make this even healthier? Add in more vegetables! Try zucchini, sweet potatoes, spinach, kale, etc. Whatever you have in your fridge. Just be sure to adjust the seasoning and broth to account for the extra vegetables!
Want to add a smoky flavor? Use fire-roasted diced tomatoes.

Tips For This Recipe

I recommend using a Dutch oven to make this vegetarian recipe. Since we are cooking/simmering for around 30 minutes, you want a pot that distributes heat evenly and can withstand a long cook time.
Blending a bit of the chili allows for a less soupy, thicker texture overall.
When blending hot liquid, be sure there is a way for the steam to escape.
If you do not have a blender or do not want to transfer hot liquid to a blender, you can use a handheld immersion blender and blitz for a couple of seconds.

Close up of a pot of meatless chili. featuring black beans.

Frequently Asked Questions

How do I store leftovers in the fridge?

You can store leftover vegetarian chili in the fridge for up to a week! If you know you will have leftovers (or if you’re planning to meal prep this), be sure to not add toppings such as cream cheese to your main pot. Once your recipe has completely cooled, transfer it into airtight containers and store it in your fridge. When ready to enjoy, reheat it on the stovetop or microwave and add your toppings of choice.

Can it be frozen?

This chili is a great frozen meal prep. Whether you are making this ahead of time for yourself or as a gift to friends or family members, this recipe freezes wonderfully. Again, skip the toppings, allow the dish to cool, and then transfer them to freezer-safe containers. Be sure to label them so you know what it is and when you made it. This recipe will last for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the fridge before reheating it.

What can I serve alongside this recipe?

Here are a few healthy sides that I like to serve alongside this recipe: Avocado Hummus Taquitos, Broccoli Tater Tots, Zucchini Fritters, and Mango Salsa.

What are some topping ideas?

The possibilities are endless but here are some more ideas: avocado, jalapeno peppers, corn chips, cheese, crème fraîche, etc.

Can I make this in the slow cooker?

If you don’t want to keep an eye on a pot on the stovetop, you can definitely make this recipe in a slow cooker. There are two methods that you can do. Either put everything into the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-7 hours or you can sauté vegetables and then add it to the slow cooker and cook for the same amount of time. The extra step of sautéing the vegetables will add more flavor to the end product.