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.
This is honestly one of the best and easiest chilis to make. I’ve made it twice and everyone who tried it absolutely loves it! Great recipe, definitely going to be saving this for the future :) thank you Kate!
You’re welcome, Sarah!
Absolutely delicious. I omitted chili powder as not a fan of spice but the flavors were still on point. We enjoyed with some spaghetti squash. Will be making this one again!
Kate, I don’t know what took me so long to try this recipe. It will now be a regular meal in our home. I made no changes, and don’t expect to either.
Actually, any of your recipes become regulars here. Looking forward to your next cookbook.
So flavorful! Will definitely be adding this to my regular rotation of meals to cook.
That is roughly the same recipe I have used for years, other than a few additional ingredients that pops the flavor and texture
I also add to cubes of hard, Mexican chocolate, cinnamon, cumin, and honey, for a interesting, earthy taste. Also, at the end, I add Canelli beans and kidney beans. And last I hydrate TVP to give it the texture of meat.
Funny thing is we had a chili cook off a few years back, and I won as to both flavor and texture. I’ve been a vegetarian for close to 45 years, and as time goes on, you learn to tweak recipes to finally get it right.
Have you tried this recipe in the crockpot?
I haven’t, but I know others have and didn’t mind the results. I would suggest searching the comments to see what others recommend.
Can I make this using a slow cooker? Just throw all the ingredients in at once?
I know others have and didn’t mind the results. I recommend still doing the first couple steps for best overall flavor.
Amazing !!!! Like all your reciepes i try
One question
I do not like vinegar so is it
Necessary or is there something else I could substitute like lime, juice, or lemon juice?
Sure, that could work too. I’m glad you enjoyed it.
Delicious! I added ground turkey, but delicious regardless. Would definitely make again.
I almost never completely follow a recipe. Usually I run down the ingredients and wing it from there. However, as I wasn’t sure about the ratio of chili powder to cumin, I decided to follow the instructions. My husband & I were so impressed that now I always follow instructions for this recipe. I did cut back on the cumin, but that’s just me. Wonderful chili!!
It was good. Don’t hate me but I added some Italian sausage venison. Though I added it after a first bowl just vegetarian. I would make it again.
Love this chili! We have been trying to eat healthier, and this chili has replaced our old beef chili recipe. It has lots of flavor and is delicious!
Honestly, Kate has never steered me wrong! This was the first recipe of hers I made, years ago, and it is still a staple for me. Love love the flavor!
This chili is so yummy. I love to use it for an easy vegetarian version of Navajo tacos. Frying up premade rhodes rolls and adding lettuce sour cream, shredded cheese, tomatoes and avocado. Delicious. Thanks Kate!
I just made this tonight and it was delicious! My husband thinks it’s the best chili I’ve ever made!
Hi
I love this recipe but the first time I used 2 tablespoons of chilli powder as in the instructions but it was much too hot and drowned all of the flavours.
I wondered if it should read 2 tsp ?
I’m not flaky honestly
Hi! See the notes. If you are outside the US, you will want to adjust your seasoning since our chili powder isn’t as spicy.
Thank you that makes so much sense ♀️
It really is the best chilli recipe now I’m doing properly x
This was so good. Best one I’ve made in many years. I did two cans of kidney beans and a can of 6-bean mix because that’s what I had on hand. Added chilli flakes flakes. Excellent.
We tried this recipe tonight. It was so good! I had to sub white wine vinegar for the red but I’m going to make this again and try it with the red. We added avocado, sour cream and shredded cheese on top:)
I’ve made this several times as we are vegetarians and it is fantastic. Thank you Kate!
You’re welcome, Leslie!
This has been my go-to chili for years! I put it over baked potatoes and it’s
*I buy matchstick carrots for a time saver.
I’ve had a go to chili recipe I’ve been using for the last 20 years and I just made your and it literally knocks the socks off my old one. This is deep and rich and deliciously flavorful. I switched up a couple of things like used kidney beans (2cans) and pinto beans(1 can) and added 3/5 cup of red lentils for meaty texture. I an extra cup of water and added more of the spices and an extra can of tomatoes and some more carrots but the rest was basically the same – just wanted it to last for another meal. I have big eating boys around here! Oh yes, and it took me no time to throw together. LOVE it. thank you!
You’re welcome, KBH!
This is was yummy, Kate. I followed the recipe exactly and will definitely be making it again.
Thanks!
Wonderful veggie chili! Followed just as written. I used an emersion blender for just a few seconds, as you suggested, and that made all the difference. Perfect for this cold day!
I made this chili for my family and they loved it. I found it a bit spicy so I added some brown sugar and topped it with sour cream. I added more vinegar in the end to help with the twang. I also put in a drop of liquid smoke just to make it a little more smoky and it worked….kinda. My wife and kids are vegetarian, so I made some turkey meat on the side and dropped it in and it was fantastic. Thanks Kate(and cookie) for a wonderful recipe.
Tastes Great :)
This was fantastic! Already making it for a second time. My vegetarian friend loved it and all the meat eaters didn’t miss the meat at all.
I’m in the UK and you’re right that ‘chili powder’ is much hotter here – it’s just pure ground hot chillies rather than a spice blend. Instead of the 2tbsp of chili powder, I used:
1tsp cumin (in addition to what’s listed)
2tsp paprika
0.5tsp cayenne
0.5tsp of our chilli powder, or of jarred chopped chillies
This is a wonderful. Will be making again and again.
Love this recipe! I increased the veggie amounts – I used about 5 sticks of celery, and 3 large carrots – this time and really enjoyed the chunkier quality. I also used 1 small can of diced tomatoes and 1 small can of crushed fire roasted tomatoes. I found this modification added wonderful flavor and a creamier texture without blending being necessary. Delicious and hits the spot on chilly evenings.
Thank you for sharing, Chris! I appreciate your review.
This is excellent. I added another carrot because I was short on the red pepper. I always add a little cinnamon and cocoa powder to chili (about a tsp each) and a few shakes of coconut aminos. Love the immersion blender option at the end. I really love this one, Kate!
Soup season just started and I’ve already made this recipe a half dozen times. It’s perfect.
Let me start by saying that I don’t really like chili. I’m not sure why I even bother to make it because it’s always disappointing. When I made this and saw how much was in the pot (tons), I was filled with dread at the thought of having to eat it.
Fortunately, this chili is actually delicious. I’m saving this recipe so I can make it again and again. I’m excited to make it for other people. I did use half a packet of Trader Joe’s taco seasoning in place of the spices, only because I was away from home and was too cheap to go buy all the spices individually when I know they’re already in the cupboard at home. I’ll follow the recipe exactly next time, and I have no doubt it will be great.
I’m glad you enjoyed this version, H! Thank you for taking the time to share.
How can I work in a meat alternative? Frozen crumbles or refrigerated?
This was a really great recipe! I did do a few additions and substutions just for my own personal preference. I added a small can of tomato paste, poblano pepper, corriander, and cayenne. If you like your chili thicker, maybe start with one cup of the broth and add the second one to your liking. Really delicious! Thanks!
You’re welcome, Danielle!
This was a really great recipe! I did do a few additions and substutions just for my own personal preference. I added a small can of tomato paste, poblano pepper, corriander, and cayenne. If you like your chili thicker, maybe start with one cup of the broth and add the second one to your liking. Really delicious! Thanks!
I usually love your recipes, but this one is not one of my favorites. I found the celery, carrot, and spices to be a weird flavor blend, more aligned with a European soup than a american or mexican chili. I think the celery is especially wrong! Somehow this was a more labor intensive, less tasty version of what I usually do, which is to saute onions and red peppers with spices and garlic, and dump it all in the slow cooker with beans and tomatoes. Super disappointed :(
I’m sorry you didn’t love this one. I appreciate your feedback, Karen.
Absolutely delicious
This chili was perfectly seasoned, tasting more savory than spicy. Recipe is a keeper for the fall and winter.
I’m happy you enjoyed it, Ivonne!
Really delicious Kate! Any time I want to make something and you have a recipe for it, I know it’s going to be good! Loved the depth of flavors, served with a sweet vegan cornbread and it was A+! Thank you!
Great to hear, Margaret!
Kate: I don’t cook much but I am going to make this recipe and the below portion has me confused:
2 large can (56 ounce) or 2 small cans (30 ounce each) diced tomatoes**, with their juices
2 large 56 ounce = 112 oz
2 small cans 30 ounce = 60 oz
(I need to double the recipe)
Please clarify as I am making this for guests.
Thank you!
Better than normal chili :)
Tried this today for my weekly meal prep.
The flavors are so complex and delicious.
This will be on my winter rotation for sure.
Thank you so much for providing healthy and meat free recipes that taste wonderful and feel great to eat.
Rebecca
Can this be made a day ahead
This great leftover!
I LOVE this chili ! and it’s great for the vegan or gluten-free crowd.
I put this recipe in my phone Notes app entitled Park City where we ski each January. We drive so I can pack my Dutch Oven and cans of beans, Muir Glen and not have to shop in the expensive markets. I start building Park City Note all year . Then I just repeat for Breckenridge in February! Your recipes are easy to follow and I appreciate the *Tips.
I just discovered Trader Joe’s Mirepoix consisting of chopped onion, celery and carrot and wonder if that would make a good base instead of hand-chopping. It’s more of a diced than a chopped mixture. Has anyone tried this? Perhaps the chili would suffer from not enough bulkiness.
Hi there. I have all the ingredients and plan to make a double batch of your delicious recipe. I have 2 questions; Can I make this in a crock pot and how does it freeze? Thank you :)
Others have tried it in a crock pot and didn’t mind the results. This is a great freezer option!
I was searching for a vegetarian chili to make for my daughter a few years ago. I found this one and it was an immediate hit, even with my meat-loving husband! I have made this repeatedly since then, it is just that good. My husband and daughter like to have it over rice, too.
I have a yummy spaghetti sauce that I’m hoping to incorporate. If this would be a good addition, do you have any recommendations?
I’m not sure how that would taste. Sorry!
I made this tonight and it was as delicious as all your other recipes.
I tried to make guacamole as a side but the store had zero ripe avocados and no scallions. I know – ridiculous. So I substituted lime flavored tortilla chips. A lovely meal indeed.