Vegetarian Chili For Dinner

I make this Vegetarian Chili when I want a hearty, comforting meal packed with flavor and wholesome ingredients. It’s loaded with beans, vegetables, tomatoes, and warm spices that slowly simmer together into a rich and satisfying bowl. Even without meat, I find it filling, nourishing, and deeply comforting.

Why You’ll Love This Recipe

I love how this chili delivers bold, smoky flavor while staying completely plant-based. The blend of beans creates a hearty texture, and the spices develop beautifully as everything simmers.

I also appreciate how easy it is to make. I can prepare it in one pot, and it tastes even better the next day. It’s perfect for meal prep, casual dinners, or serving a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 carrots, diced
3 cloves garlic, minced
1 zucchini, diced
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, tortilla chips

Directions

1. I heat the olive oil in a large pot over medium heat. I add the onion, bell pepper, and carrots, cooking for about 5 minutes until softened.

2. I stir in the garlic and zucchini and cook for another 2–3 minutes.

3. I add the tomato paste and cook for about 1 minute to deepen the flavor.

4. I pour in the crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. I stir everything together.

5. I add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

6. I bring the chili to a gentle simmer, then reduce the heat to low and let it cook uncovered for 25–30 minutes, stirring occasionally, until thickened.

7. I taste and adjust the seasoning if needed, then serve hot with my favorite toppings.

Servings and Timing

Servings: 6 servings

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

I sometimes add corn for a touch of sweetness or diced sweet potatoes for extra heartiness. If I want more heat, I include a chopped jalapeño or a pinch of cayenne pepper.

For a smoky depth, I occasionally add a small amount of chipotle in adobo sauce. If I prefer a thicker chili, I mash some of the beans slightly while it simmers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, and I often find it tastes even better the next day.

When reheating, I warm it on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it has thickened too much. I can also microwave individual portions, stirring halfway through.

For longer storage, I freeze it in freezer-safe containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this chili in a slow cooker?

I sauté the vegetables first for better flavor, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Is this chili spicy?

I find it mildly spiced as written, but I can easily increase or reduce the heat depending on my preference.

Can I use dried beans instead of canned?

I can use cooked dried beans, but I make sure they are fully cooked before adding them to the chili.

How do I make it thicker?

I let it simmer longer uncovered or mash some of the beans to naturally thicken the texture.

What can I serve with vegetarian chili?

I like serving it with cornbread, rice, or a simple green salad for a complete meal.

Conclusion

I find this Vegetarian Chili to be one of the most reliable and satisfying plant-based meals I can make. It’s rich, hearty, and packed with flavor while still being simple to prepare. Whenever I want a comforting bowl of something warm and nourishing, I turn to this recipe.

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