Homemade Vegetarian Chili
This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan.
Updated by Kathryne Taylor on October 3, 2024
It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day.
This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.
I originally published this recipe four years ago. Since then, it’s become your favorite chili recipe as well (four-hundred reviews and counting).
I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. Hooray!
How to Make the Best Vegetarian Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.
I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.
Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days.
Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.
Watch How to Make Vegetarian Chili
Chili Toppings
This chili is dairy-free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.
Here’s a full list of options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (crumbled if desired)
- Additional cilantro
- Lime wedges
Leftover Chili?
This chili makes great leftovers, which keep well for four days in the refrigerator. Reheat your chili in a bowl, and it’s good to go.
You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Please let me know how this chili turns out in the comments! I always love to hear from you.
Stay warm out there, and if you love this hearty soup, be sure to check out the soup recipes in my cookbook.
Homemade Vegetarian Chili
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their 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 chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Notes
Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).
Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips.
If you love this recipe: You’ll also love my butternut squash chipotle chili and sweet potato chili. You might also enjoy my hearty lentil soup and black bean soup.
*Spice note: If you are sensitive to spice or using particularly potent spices (I hear that chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, I enjoy spicy food and found this chili to be well-balanced as written.
**Canned tomatoes note: I recommend Muir Glen brand—they have the best flavor and their cans are BPA-free!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’ve must have made this recipe a dozen times, it’s my favorite! It’s super filling and delicious, and once you have all the spices it’s a pretty cheap recipe to make too! I use my immersion blender for a few seconds to mix it up into a more “chili” like texture while still keeping some of the larger pieces of carrot and celery intact. I find it could use a little more spice so I usually add some hot sauce to the bowl as I serve it. The only substitution I usually make it to half the amount of cumin, just because it’s not my favorite spice.
Hello from Sunny Portugal ..superb failsafe recipe ..my definite go to for friends over ..love your recipes and managed to get your book ..thank you fir mouthwatering healthy recipes..
I’m going to make sweet potato enchiladas with black beans, so I thought to make things a bit different to use red kidney beans in this chili instead. Is that a bad idea?
You can try it. Let me know what you think, Anne.
I use red kidney beans instead of Pinto beans and it still tastes delicious. One of my favourite recipes!
Great to hear, Michelle!
Just made it with kidney instead of pinto beans (didn’t have any) and it was great!
This is my GO-TO for chili! I add a chopped sweet potato with the veggies and a tablespoon or 2 of chipotle in adobo sauce. Meat is SO overrated!! This is perfect!!
I trust Kate! I made this recipe for a chili gathering. I did not veer too far from the recipe and it was delicious! I usually prefer chili with meat, but I’m looking forward to finishing these leftovers! Great flavor!
Thanks, Kate!
Wonderful to hear, Kelly! I appreciate your review.
My first vegetarian chili and my family and I all LOVED it!!!
That’s great to hear, Kim! Thank you for your review.
I have made this a number of times and I absolutely love it! However in recent times I have struggled finding Pinto beans here in the UK, is there something else I can use as a substitute?
I’m sorry to hear that! Black beans or kidney beans could work in place.
Can you recommend how much chilli powder to use when I make this as I live in the UK and don’t like my chilli too hot? Many thanks, Sarah
Love this recipe. I make this on a regular basis!
I made this yesterday with the addition of some chipotle paste and it is amazing much better than one with meat. Brilliant recipe 5 stars.
I’m happy to hear you enjoyed it, Willie! I appreciate your review.
Thank you so much. That was a great hit with fussy teenagers and hubbie. All had seconds. Warming with a bit of spice and amazing contrasting textures.
Wow, this is fantastic! Didn’t change a thing, and it’s delicious. Thank you for sharing it!
It’s my favourite recipe of yours (along with the granola and minestrone). My kids love it and it’s so easy to put together but tastes really special! I’ve recommended it to quite a few meat eating friends.
Great to hear, Julie! Thank you for your review.
I make this all the time. My family isn’t a big fan of chili, but they love this one, which is great for me because I love chili! I’m not a big fan of beef chili at all, and this hits the spot. I tend to add a bit of tomato paste for richness along with the beans and diced tomatoes. Like other reviewers, I recommend chipotle in adobo. Also great with other beans – I often use a can or two of mixed beans in place of the pinto/one of the cans of black beans. It doesn’t need toppings to be tasty, but obviously some cheese and/or sour cream/yogurt never hurts. Seriously one of my favorites!
I’m excited this one is a hit, Laz! Thank you for taking the time to review.
I made this for a potluck yesterday, I substituted a tin of red kidney beans for pinto beans because it’s what I had on hand, and also added a tin of white lentils. Anyway it was a hit and I didn’t get a picture because it all got licked up (and in a room full of carnivores too!) I think the smoked paprika really seals the deal, as it were. Thanks, will definitely be making this again!
That’s great, Wence! Thank you for your review.
I was wondering how many calories are in this roughly per serving? It’s very delicious and I’ve cooked it 3 times now :-)
I love to hear that, Danielle!
can this be done via instant pot? post holiday with kiddos and need dinner quick
Hi Alina, I haven’t tried it so I can’t say for sure. Sorry!
I made it in the instant pot. After sautéing the veggies in the pot, then the garlic and spices, I added 1 cup water, to loosen the stuck bits. added a cubed sweet potato (not necessary, but adds great flavor), the beans, and the diced tomatoes. Don’t stir with any of these additions. Cook on high for 5 minutes, release the pressure immediately. Continue as written with cilantro and lime juice, etc. It is so quick! and absolutely amazing.
I made it in the Instant Pot today. I followed the recipe closely (including liquid amounts) but after sautéing i added the broth, the tomatoes, the beans and the bay leaf and turned it on High for 2 mins. I let it naturally release for 15 mins. I found it a bit too liquid as i opened the pot, but everyone (2 adults and 3 picky kids) absolutely loved it. Very nice recipe Thanks.
Thank you for sharing, Maddy!
Wow! This meal was so hearty and delicious! I topped it with shredded mozarella and fresh avocados, with toasted tortilla bread on the side. Excellent!!
This is delicious. Modified slightly with what I had on hand. Used black beans & pinto beans, as well as 1 can of chickpeas for heartiness. I didn’t have celery or red pepper on hand, so added an extra carrot, frozen corn and a diced jalapeño (reduced chili powder to 1tbsp to offset heat). Was short 5 oz of canned diced tomatoes, so added 4 small heirloom tomatoes-diced. Lastly, added 2 tbsp of unsweetened cocoa powder to give a little mole richness. Thank you for a great vegan recipe! It’s super healthy, satisfies vegans & carnivores and is PERFECT for a chilly winter meal.
I’ve been looking for a great veggie chilli for years. I’ve found it! Absolutely delicious and devoured by my carnivore husband and children!
fyi: The site screws up the multiplication for cans of died tomatoes:
(x1) =1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*
(x2) = 2 large can (56 ounce) or 2 small cans (30 ounce each) diced tomatoes*
(x3)- 3 large can (84 ounce) or 2 small cans (45 ounce each) diced tomatoes*
I made this veg chili for NYE and it was fantastic! Blending some of the chili is a game changer, as mentioned. Everyone raved about it, including my 5 year old. Your recipes are quickly becoming my go-tos for everything. Thank you!
Hooray! I’m excited it was a hit, Laura.
I tried this chili for the first time tonight and it was so delicious! Easily the best chili I’ve ever had. Perfect for when it’s cold out. I added spinach for extra vegetable but the flavors worked so well together and I recommend adding extra spice to give it a kick. I can’t wait to put this in my routine recipes :)
I have made vegetarian chili earlier, but never following a recipe. This was spendid.
Best and easiest chili recipe. I’m new to cooking and this was the first delicious thing i’ve ever made. I couldn’t believe how good it was.
Hooray! That’s great to hear, Zoe.
I am making this a day in advance. Do you recommend blending today or the the day I’m serving? Thank you, it tastes so delicious!
Hi! I recommend blending when you are making it for the best flavor.
You did it again Katie. My husband loved this chilli. However, I added almost 1/2 lb of mushrooms to this, because they were getting outdated and had to be used up.
Love the chili! It was delicious and SO easy and quick to make. I addd a half cup more vegetable broth the next just because it had thickened up. I also added some red pepper flakes because we like a slight kick. Congrats on winning the recognition on kitchen.com for the best vegetarian chili!
I love this recipe! Do you think you could freeze it for leftovers later?
Yes! This is a great recipe frozen. Thank you for your review, Tracy.
This is seriously your star recipe. Easy, cheap, quick, freezes, very forgiving, throw in whatever vegetables you want.. I have been making this for years and have tried all kinds of variations and they have all been good – as written it is fantastic, too. Omnivores and vegans alike are delighted by this. Thank you Kate!!
Fantastic recipe – second time making it today.
Flavours and texture are great.
Only complaint…too good so I eat too much … (-:
I made this recipe and it has so much flavor! A used what was on hand like garbanzo beans and canned corn for some of the beans. I used some lemon juice in place of the vinegar. It turned out great and I will make this recipe again.
Thank you for sharing, Gail! I’m glad you were able to enjoy it.
Very tasty! Perfect for make ahead meals, too.
Ready for whatever toppings make you happy.
Thanks!
My new favorite chili recipe!
I’m glad you love it, Lisa!
Can you cook this in a slow cooker ?
I prefer this as written, but I know others don’t mind the results.
Once again Kate your recipe did not disappoint! It is delicious and easy to make. Thank you so much for all your recipes!
Thank you, Lisa! I’m glad you enjoyed it.
Love this recipe! The carrots and celery add great flavor, and texture as well. Thank you!
You’re welcome, Tracy! Thank you for your review.
I added more of the veggies, garlic, and other spices, broth and beans, and a few dashes of Worcestershire sauce, a few sprinkles of crushed red pepper and Thai chilies and it was great.
Really great recipe! Very flavorful! I used a green pepper instead of red, 2 cans kidney beans and one can pinto beans. Used immersion blender. My daughter and I are vegetarians and I’m always looking for a good chili recipe. My search is over! Will definitely make again and again! Thank you Kate!
Michele
That’s great to hear, Michele!
Mind boggling there are now almost 3500 comments! This recipe has been in the rotation for years, I come back to it time and again. I left a comment years ago, but having made this again tonight, and seeing all the comments, I thought I’d chime in again. It’s fantastic.
Love to hear you have been making this for so long!
Was looking for a new vegetarian chili recipe and came across this. Excellent! I did add an eggplant and two yellow squash, which necessitated two more cups of veggie broth. Loved it and will make again and again!
If I were to double this should I double everything? Or with the spices should I do 1.5 instead of double? Thanks
Hi! You will want to double everything. I hope you love it!
I live in the Netherlands and always laugh at how people here can’t deal with spicy food. So I thought 2 tablespoons of chilli powder from a Dutch supermarket would be fine. Believe me, I should have taken your advice about halving it. Like, even for someone who regularly eats spicy food and has their kapsalon ‘met extra sambal’ that was just a bit too much. Otherwise, tasty!
Oh no! I’m sorry to hear that, Sarah. Thank you for your review.
I’ve made this recipe several times and it always comes out great, thank you so much! I usually serve it with pasta spirals. Pinto beans are not that easy to find where I live so I substitute them with red kidney beans. I don’t eat meat but I love spicy food so was very happy to find this recipe.
I used to have a go to turkey chili recipe, but both my children became vegetarian while living at home. One night one of them asked me to make chili, after looking through several recipes I decided to give this a try. Now this is my go to chili recipe! The whole family loves this chili, including my husband who likes meat…..a lot.
Everyone loved it!
That’s great to hear, Patty!
I took this to gathering with a mixed crowd
… meat eaters, vegans, and vegetarians alike loved it. We put legit cheese, faux cheese, fritos, olives, and both conventional amd faux sour creams on the side. A fan favorite, for sure. Thank you for creating and sharing the recipe!
You’re welcome! I’m glad it’s a hit.
This chili recipe has great flavor and texture! The only thing I do differently, is I substitute refried pinto beans for the pinto beans and then I don’t need to blend it at all because the refried beans make it thick! (Just make sure to use refried beans that don’t have lard in them, since a surprising amount of them do!) We also serve this over mashed potatoes sometimes, when we need extra comforting “comfort food.” :)
Thanks!!
Really delicious! I did add jalapeños and garbanzo beans. I am hooked. Thank you so much.
This is the most delicious vegetarian chili I’ve ever tasted! We love it and get rave reviews when we bring to events. You must try this recipe!!!
Hello Kate,
This is my go to hearty vegan recipe. Just love it. I downsized again and have an Instant Pot now (no oven or dutch oven or large pot)
Can this be made in the Instant Pot with same wonderful results as stove top dutch oven ?
Thanking you in advance or your time.
brenda Lynch
bren53671@gmail.com
I haven’t tried it, but I believe others have and didn’t mind the results. You can check the comments to see what others have suggested.
I used refried pinto beans, and a large jar oz jar of Rao’s Marinara sauce (instead of diced tomatoes) because that’s all I had in the house. It was delicious! The refried beans gave it the chili consistency (so no blender needed), and the marinara sauce complemented the spices very well!
So my son who is 16 has said this chilli is all he wants to eat now. I must have mad it 50 times, its amazing.
I love to hear that, Rowland! Thank you for your review.
I’m a huge fan of your Ratatouille; been making it for years. This recipe didn’t ring any bells for us, though. I think it’s the smoked paprika. I’ll try it again with regular paprika and see how that turns out. At the last few minutes I added cubed zucchini and yellow squash.
I also paired it with your homemade cornbread, which was great. My husband raved about the cornbread, so I know I’ll be making it again.
Question!… I cannot eat cilantro, is there another fresh herb you would suggest as a substitute? Thank you – cannot wait to make this for our Super Bowl party (and our vegetarian friend)!
Hi! You could omit. Let me know what you think.