Name: Vegetarian Chili
Yield: 6

This Vegetarian Chili Recipe is hearty, filling, and packed with veggies, beans, and the best seasoning blend. Pile on your favorite toppings and enjoy!

author’s note

Why you’ll love this family favorite recipe!

I’m obsessed with chili, and there’s no shortage of recipes here! From my award-winning slow cooker Chili to taco chili and white chicken chili, these are some of my all-time favorites, and you’ve loved them too.

But with several vegetarians in my family and so many vegetarian readers, I knew I needed to make a version that could truly compete with the meat-filled ones. After plenty of testing, I finally nailed it.

This Vegetarian Chili is hearty, filling, and every bit as flavorful as my classic versions. Even the meat lovers in my house go back for seconds!

Ingredients

Here’s what’s in this Vegetarian Chili Recipe:

Olive oil: Helps cook the veggies and bring out their flavor.
Onion & red bell pepper: Dice small for more flavor in every bite.
Garlic & seasonings: This blend adds big flavors. Adjust cayenne for less heat.
Sugar: Balances the tang from tomatoes and spice from seasonings.
Diced tomatoes: Fire-roasted ones add a light smoky flavor.
Black & pinto beans: Drain and rinse before using.
Diced green chiles: Add a little spice and extra flavor.
Frozen corn: No need to thaw—just toss it in.
Vegetable broth: Use a good brand for the best flavor.

Quick Tip

Fire-roasted tomatoes are roasted before canning, so they taste richer and a little sweeter than regular ones.

Sautéing veggies with seasonings, then adding tomatoes for this vegetarian chili.

Featured Comment

“This is my go to vegetarian chili. I’ve made this chili 5 or 6 times. Every time I make it I get rave reviews and I send them to your page. I just made a triple batch tonight for a party tomorrow!”
– Shannon

Vegetarian Chili Recipe Toppings

Toppings take it to the next level, and creamy ones help balance the heat!

Cheese: Shredded Cheddar or Monterey Jack melt right in.
Sour cream or Greek yogurt: Adds creaminess and tames the spice.
Avocado: Sliced or diced for a rich, creamy bite.
Cilantro & green onions: Add fresh flavor and color.
Tortilla chips or strips: Crush on top for the reliable crunch.
Lime wedges: A squeeze makes everything pop.

Beans, chiles, and broth go in, then simmer together. Half the mixture gets blended for a great consistency.

What to Serve with Vegetarian Chili Recipe

Cornbread: Classic cornbread or cornbread muffins are a reliable match.
Grilled Cheese: Crispy, gooey, and satisfying with chili.
Simple Salad: Fresh greens to balance the meal.
Fruit: Seasonal fruit or a winter fruit salad.
Baked Potatoes: Top with chili, cheese, green onions, and sour cream.
Navajo Tacos: Spoon chili over fry bread with cheese and sour cream.
Taco Salad: Toss leftover chili over greens with dressing.

Storage

Store Vegetarian Chili in the fridge in a closed container for up to 5 days. Reheat on the stove or in the microwave, stirring and adding a little liquid if needed.
To Freeze: Let it cool, then put it in a bag with no air. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.