This Vegetarian Chili is bursting with flavor from onions, red and green bell peppers, garlic, black and pinto beans, fire-roasted tomatoes, and a perfect blend of spices. We just love this tasty chili, and we are not even vegetarians. With plenty of healthy protein from beans and tomatoes you won’t miss the meat at all.
It is always a huge hit with friends and family. I love to serve it with Best Cornbread Recipe, Beer Bread with Cheddar, or Cheddar Biscuits with Chive Butter.
How to make Vegetarian Chili
Start by heating the oil in a heavy pot or Dutch Oven over medium heat. Then cook the onions and peppers for 5-7 minutes or until soft. Now reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper, cooking for about 1 minute while stirring constantly.
Then add the black beans, pinto beans, fire-roasted tomatoes, vegetable broth, and tomato paste. Simmer over medium-low heat for about 30 minutes to let the flavors meld together.
Recipe notes and helpful tips
- You can easily make this into a delicious chili with meat. Brown 1 pound of ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat for about 4 minutes before adding the onions and peppers.
- Chop the onions finely so there are little bits in every bite as opposed to chunks.
- Drain and rinse the beans. You can use any two 15-ounce cans of black, pinto, navy, great northern, kidney beans, or any combination of these.
- Simmer long enough to let the flavors meld together.
- Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or chopped chipotle peppers in adobo sauce to taste.
- Other veggies that work well in this recipe include potatoes, carrots, celery, sweet potatoes, green chiles, or poblanos.
- Top with chopped fresh cilantro, cheddar cheese, sour cream, avocado, tortilla chips, or jalapenos.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight.
Can you freeze vegetarian chili?
This chili freezes quite well. Once it is fully cooled, spoon it into quart or gallon-size freezer bags. Then lay them on cookie sheets and freeze them flat for easier stacking in the freezer. To defrost, simply move it to the refrigerator a day in advance. Then remove from the bag and place in a microwave-safe bowl for heating in the microwave or in a saucepan for heating on the stovetop. Be sure to mark the date and contents on the freezer bag so you are well aware of how long it has been in the freezer. Freeze for up to 4 months.
More soup, stews, and chili you will love!
Easy Vegetarian Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon marjoram or oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 1 15 ounce can black beans drained and rinsed
- 1 16 ounce can pinto beans drained and rinsed
- 2 14.5 ounce cans fire roasted diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- Kosher salt
Instructions
- Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
- Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper, cooking for about 1 minute while stirring constantly.
- Add the black beans, pinto beans, fire-roasted tomatoes, vegetable broth, and tomato paste. Simmer over medium-low heat for 20-30 minutes. Season with kosher salt and more fresh ground black pepper to taste.
Notes
- You can easily make this into a delicious chili with meat. Brown 1 pound of ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat for about 4 minutes before adding the onions and peppers.
- Chop the onions finely so there are little bits in every bite as opposed to chunks.
- Drain and rinse the beans. You can use any two 15-ounce cans of black, pinto, navy, great northern, kidney beans, or any combination of these.
- Simmer long enough to let the flavors meld together.
- Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or chopped chipotle peppers in adobo sauce to taste.
- Other veggies that work well in this recipe include potatoes, carrots, celery, sweet potatoes, green chiles, or poblanos.
- Top with chopped fresh cilantro, cheddar cheese, sour cream, avocado, tortilla chips, or jalapenos.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight.
Nutrition
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Veronika
This chili was really good! I always love simple means like this. Definitely going into our rotation!
Neely Moldovan
I love a veggie chili! Im not much of a meat eater.
jen
Looks fantastic. We are getting a huge snowstorm this weekend, and this is the perfect warm and comforting meal. Looking forward to making this.
Milton
Just by looking at it, i can tell how savoury and delightful this dish is. All those spices.. wow i would love to try this at home too and knowing it’s vegetarian, this sounds like a guilt-free healthy savoury meal
Beth Pierce
Thanks Milton! I hope you enjoy it as much as we do!
Jona Shares
Thanks for the recipe! I will definitely be trying this out. I will probably make it a surprise for my husband! He likes chilis so much. Glad I came over this.
Melanie Edjourian
I really do love chili. I haven’t tried a vegetarian one before. Sounds like something to try this weekend x
Elizabeth O
I love the perfect blends of all the spices. I can make this again and again for my family.
brianne
I cannot ask for more with this recipe. It’s perfect as it is and my family really enjoyed it.
Alita
Your recipe looks great! It’s ready in no time, and it’s packed with vegetables, pepper – and flavor!
Vikki
Very hearty and flavorful! Perfect for this chilly weather
Sandra
This was so good and comforting! A new favorite meal at my house!
Catalina
Yum! My sister will definitely appreciate this vegetarian version! It’s a must try for sure!
Krystle
So flavorful, you are right we really didn’t miss the meat. I’m going to be making this all Fall long.
Beti
WOW! This looks perfect!! LOVE it!
katerina
This looks and sounds AMAZING!! I can’t wait to try it!
Erin
This Vegetarian Chili couldn’t look any more perfect!