Easy & Hearty Vegetarian Chili Everyone Will Love

There’s something so comforting about a big bowl of vegetarian chili simmering on the stove. It’s warm, cozy, and packed with rich flavors that make you forget meat was ever part of the plan. This is the kind of meal that feels like a hug at the end of a long day.

I love this vegetarian chili because it’s incredibly easy to make, budget-friendly, and perfect for busy weeknights or relaxed weekends. Everything cooks in one pot, and the ingredients are simple, wholesome, and full of plant-based goodness.

Whether you’re vegetarian, trying to eat more meatless meals, or just craving a hearty bowl of comfort food, this vegetarian chili delivers big flavor with minimal effort.

More Vegetarian Recipes to Try

• Kale Salad with Berries
• Stuffed Butternut Squash Recipe
• Cashew Cheese

INGREDIENTS

Here’s everything you’ll need to make this hearty and flavorful vegetarian chili. Simple pantry staples, big cozy results 💛

• Olive oil – 2 tablespoons (30 ml)
• Yellow onion, finely chopped – 1 medium
• Garlic cloves, minced – 3 cloves
• Red bell pepper, diced – 1 medium
• Green bell pepper, diced – 1 medium
• Canned diced tomatoes – 1 can (14.5 oz / 410 g)
• Tomato paste – 2 tablespoons (30 g)
• Vegetable broth – 2 cups (480 ml)
• Canned kidney beans, drained and rinsed – 1 can (15 oz / 425 g)
• Canned black beans, drained and rinsed – 1 can (15 oz / 425 g)
• Canned chickpeas, drained and rinsed – 1 can (15 oz / 425 g)
• Chili powder – 2 tablespoons (16 g)
• Ground cumin – 1 teaspoon (2 g)
• Smoked paprika – 1 teaspoon (2 g)
• Dried oregano – 1 teaspoon (1 g)
• Salt – 1 teaspoon (6 g), or to taste
• Black pepper – ½ teaspoon (1 g)
• Optional add-ins:
  • Corn kernels – 1 cup (150 g)
  • Zucchini, diced – 1 cup (150 g)
  • Cayenne pepper – ¼ teaspoon (optional, for heat)

INSTRUCTIONS

Follow these simple steps and you’ll have a rich, cozy pot of vegetarian chili ready in no time 🌶️

1. Heat the oil.
   Heat 2 tablespoons olive oil (30 ml) in a large pot or Dutch oven over medium heat.
2. Sauté the aromatics.
   Add the chopped onion and cook for 4–5 minutes, stirring often, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the vegetables.
   Stir in the diced red and green bell peppers. Cook for 3–4 minutes until slightly softened.
4. Build the flavor base.
   Add the tomato paste and stir well, cooking for 1 minute to deepen the flavor. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until everything smells warm and toasty.
5. Add liquids and beans.
   Pour in the diced tomatoes, vegetable broth, kidney beans, black beans, and chickpeas. Stir well to combine.
6. Simmer the chili.
   Bring the vegetarian chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, stirring occasionally, until thick and hearty.
7. Finish and adjust.
   Stir in optional corn, zucchini, or cayenne pepper during the last 5 minutes of cooking. Taste and adjust salt or spice as needed.

TIPS & VARIATIONS

These little tips help you make the best vegetarian chili every single time—and let you customize it just the way you like it 💛

Cooking Tips

• Let it simmer longer for deeper flavor. If you have extra time, simmer your vegetarian chili for 40–45 minutes to make it even richer.
• Stir occasionally. This prevents sticking and helps the flavors blend beautifully.
• Taste at the end. Chili spices bloom as they cook, so always adjust salt and heat right before serving.

Variations & Swaps

• Make it spicier: Add extra chili powder, cayenne pepper, or diced jalapeños.
• Make it milder: Reduce the chili powder to 1 tablespoon (8 g) and skip spicy add-ins.
• Add more veggies: Sweet potatoes, carrots, mushrooms, or cauliflower all work wonderfully.
• Protein boost: Add cooked lentils or crumbled plant-based meat for a heartier chili.

Storage & Make-Ahead

• Refrigerator: Store leftover vegetarian chili in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

SERVING IDEAS

This vegetarian chili is incredibly versatile, which makes it perfect for so many occasions 🌶️

How to Serve It

• Serve it hot in deep bowls with a generous spoonful of your favorite toppings.
• Let everyone customize their bowl for a fun, cozy dinner experience.

Topping Ideas

• Shredded cheese or dairy-free cheese
• Sour cream or plant-based yogurt
• Sliced avocado or guacamole
• Chopped green onions or red onions
• Fresh cilantro
• Crushed tortilla chips or corn chips

What to Pair It With

• Warm cornbread or corn muffins
• Crusty bread or garlic toast
• Steamed rice or quinoa for an extra-filling meal
• Simple green salad for balance

Occasion-Based Ideas

• Weeknight dinners: Easy, one-pot, and satisfying after a long day
• Meal prep: Portion it out for lunches all week
• Game days or casual gatherings: Set up a chili bar with toppings and let guests help themselves

FAQs

Recipe

Yield: About 6 cups

Vegetarian Chili

Print

This vegetarian chili is hearty, cozy, and full of bold, comforting flavor. It’s easy to make in one pot and perfect for weeknights, meal prep, or sharing with friends.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• Olive oil – 2 tablespoons (30 ml)
• Yellow onion, chopped – 1 medium
• Garlic, minced – 3 cloves
• Red bell pepper, diced – 1 medium
• Green bell pepper, diced – 1 medium
• Canned diced tomatoes – 1 can (14.5 oz / 410 g)
• Tomato paste – 2 tablespoons (30 g)
• Vegetable broth – 2 cups (480 ml)
• Canned kidney beans, drained & rinsed – 1 can (15 oz / 425 g)
• Canned black beans, drained & rinsed – 1 can (15 oz / 425 g)
• Canned chickpeas, drained & rinsed – 1 can (15 oz / 425 g)
• Chili powder – 2 tablespoons (16 g)
• Ground cumin – 1 teaspoon (2 g)
• Smoked paprika – 1 teaspoon (2 g)
• Dried oregano – 1 teaspoon (1 g)
• Salt – 1 teaspoon (6 g), or to taste
• Black pepper – ½ teaspoon (1 g)

Optional:

• Corn kernels – 1 cup (150 g)
• Diced zucchini – 1 cup (150 g)
• Cayenne pepper – ¼ teaspoon (optional)

Instructions

1. Heat olive oil (30 ml) in a large pot over medium heat.
   
2. Add onion and cook for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
   
3. Stir in bell peppers and cook for 3–4 minutes until slightly tender.
   
4. Add tomato paste and cook for 1 minute. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
   
5. Add diced tomatoes, vegetable broth, kidney beans, black beans, and chickpeas. Stir well.
   
6. Bring the vegetarian chili to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
   
7. Add optional corn, zucchini, or cayenne during the last 5 minutes. Taste and adjust seasoning before serving.
   

Notes

Simmer longer for thicker, deeper flavor.

This vegetarian chili tastes even better the next day.

Add a splash of broth when reheating if needed.

Nutrition Information:

Yield: 6 Serving Size: ½ cups
Amount Per Serving: Calories: 320

Nutrition information is estimated and may vary based on ingredients used.

I truly hope this vegetarian chili finds a cozy spot in your regular meal rotation. It’s one of those feel-good recipes that’s easy to make, deeply satisfying, and perfect for sharing with the people you love.

If you try this vegetarian chili, don’t forget to save it for later and share it on Pinterest so you can come back to it anytime a comforting bowl of chili sounds just right. I’d also love to hear how you made it your own—leave a comment with your favorite toppings or veggie swaps.

Happy cooking, and enjoy every warm, delicious spoonful 🤍