Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 bell peppers, chopped; 2 carrots, diced; 1 zucchini or 1 cup corn (optional); 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 3 cans (15 oz each) beans (kidney, black, pinto), drained and rinsed; 2 cups vegetable broth or water; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper, to taste; Optional toppings: lime juice, fresh cilantro, avocado, shredded cheese, sour cream

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Vegetarian chili is my favorite kind of comfort food — hearty, rich, and full of flavor without needing any meat. I load it up with beans, veggies, and spices for a satisfying dish that’s perfect on its own or served with toppings like avocado, sour cream, or shredded cheese.

Why You’ll Love This Recipe

I love how this chili is both cozy and nourishing. It’s easy to make in one pot, customizable, and it gets even better the next day. Whether I’m cooking for a weeknight dinner or making a big batch for a crowd, this vegetarian chili always delivers bold flavor and filling goodness.

Ingredients

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

Olive oil
Onion, chopped
Garlic, minced
Bell peppers, chopped
Carrots, diced
Zucchini or corn (optional)
Canned diced tomatoes
Tomato paste
Canned beans (kidney, black, pinto — any mix works), drained and rinsed
Vegetable broth or water
Chili powder
Ground cumin
Smoked paprika
Oregano
Salt and pepper
Optional: lime juice, fresh cilantro, avocado, shredded cheese, sour cream

Directions

I heat olive oil in a large pot and sauté the onion, garlic, and carrots until softened.
I add the bell peppers (and zucchini if using), and cook for a few minutes until slightly tender.
I stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper to toast the spices.
I add the diced tomatoes, beans, and broth, then bring everything to a simmer.
I reduce the heat and let it cook uncovered for 25–30 minutes, stirring occasionally until the chili thickens.
I taste and adjust the seasoning, and sometimes squeeze in fresh lime juice for brightness before serving.

Servings and timing

This recipe serves 6. It takes about 15 minutes to prep and 30 minutes to cook.

Variations

Sometimes I add sweet potatoes for a deeper, earthy flavor, or quinoa for extra texture and protein. For a smoky heat, I stir in chipotle peppers in adobo. I’ve also added lentils for extra heartiness — they hold up well in the thick stew.

Storage/reheating

Vegetarian chili keeps beautifully in the fridge for up to 5 days. I reheat it on the stove or in the microwave with a splash of broth if it thickens too much. It also freezes great — I portion it into containers and freeze for up to 3 months.

FAQs

Can I make this in a slow cooker?

Yes. I sauté the aromatics first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What’s the best combo of beans to use?

I like a mix of kidney, black, and pinto beans for variety in color and texture.

Is this chili spicy?

Not by default. I control the heat with more or less chili powder or by adding hot sauce or jalapeños.

Can I add grains like rice or quinoa?

Absolutely. I’ve added cooked quinoa, barley, or rice to make it even heartier.

What toppings go best with it?

I usually add avocado, shredded cheese, sour cream, green onions, or crushed tortilla chips for crunch.

Conclusion

Vegetarian chili is one of those meals I turn to again and again — simple, satisfying, and full of comforting flavors. It’s perfect for meal prep, feeding a group, or just curling up with a warm bowl on a chilly day.