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.
Watching my cholesterol intake. But without compromising flavor. This recipe looks awesome. Look forward to making it tonight for dinner. We eat chili through out the year. Thanks for sharing.
Let me know what you think, Beatriz!
I just made this chili and OH MY GOSH this is the best chili I have ever had! I used lime instead of the vinegar choices, green bell instead of red, (since that is what I had available) and added one diced jalapeño- WOW. Served over a baked potato! Thank you for this incredible recipe!
Delicious! I used a potato masher as the suggested alternative to blending and it worked out really well!
Wonderful! Thanks, Katy for sharing.
Thank you so much for this recipe! It’s wonderful! So healthy and filling and flavourful! This is definitely going on the regular dinner list! : D
You’re so welcome! It’s a favorite for sure. Thanks for sharing, Sarah.
Thank you for this recipe Kate! I normally make chili in the slow cooker, and your tip about blending a little bit for texture was genius! It tasted like it had been cooking all day. I also added Serrano peppers and I think this is the best veggie chili I’ve ever made, a definite crowd pleaser. Thanks again!
Yes! The blending makes it extra delicious. Thanks for your comment and review.
Outstanding! My husband loved it! Didn’t miss the meat!! I did add a little cornstarch mixed with water at the end to thicken it up a bit! Also blended 2 cups as recipe suggested. Will be making this again!!!
Great to hear, Jayne! Thanks so much for your review.
I’m giving this five stars because it is a good recipe recipe… but my favorite Cookie + Kate chili recipes are in the cookbook. I made the following adjustments:
I added a can of shredded jackfruit and used 1 can black beans, 1 can pinto beans, 1 can chickpeas (it’s what I had in the pantry)
I let it simmer for a few hours (so the jackfruit would absorb more flavor). Doing so made the chili taste overwhelmingly celery-ish, so I added the following: 1) Another tbsp chili powder 2) dash of Cayenne pepper 3) few tbsp tomato paste.
I understand that my review is based on a recipe with adjustments… but even so, 4 stars isn’t bad in my book. I’ll make this again.
Thank you, Heather! I’m glad you love the cookbook.
My vegetarian granddaughter asked if I would make her a batch of chili. Naturally, I turned to your site! I liked this recipe because it had such a great selection of veggies and made a big batch. My husband and I had it the first night for supper and enjoyed it. I packed up the rest for my granddaughter and her partner. I just got their rating. She said he LOVED it. He said it was the best vegetarian chili he’s ever had and he didn’t even need to add any hot sauce to it! She liked it too. Thanks again for another wonderful recipe.
Lovely! Family pleaser, that’s great. I appreciate your review.
Best chili! I make it at least once every two weeks :) If you leave out the cheese and substitute creme fraiche for a dairy free alternative, its even vegan!
Thanks for this yummie recipe :)
Great to hear, Isabell! You’re so welcome. I appreciate the review.
Made it exactly as written except I omitted the sherry vinegar. Delicious!!! Will be a regular in our household. Highly recommend it.
Thank you, Michelle!
Delicious and thanks for the blender tip! Wasn’t sure I liked the smoked paprika at first but after it blends, it’s awesome. I added a diced zucchini and a can of rotel bc I didn’t have exact ingredients.
You’re welcome, Cindy!
Love this recipe…it’s my go-to chili recipe. It’s all about the smoked paprika. What a game changer! Thanks so much for sharing. :)
I agree! It takes it to another level. Thanks for your review, Jenn!
This is a great veggie chili recipe, I’ve made it lots of times. I add some diced sweet potato and a wedge of lime to serve. Thank you Cookie and Kate! I’m so happy I found your website.
I’m happy you found the blog too, Jess! Thanks so much for sharing.
Sept 2018- made this and it was great! Did cut the chili powder and cumin in half :) thank you for a wonderful recipe
You’re welcome, Eva!
Eating this right now with some guac. It is amazing. I subbed in cayenne pepper for chili powder, so that definitely makes a difference — it’s got a kick! Also, I put in lime juice, since I’ve always loved that chili lime flavor.
I’m a flexitarian and not a full vegetarian, and I don’t miss the meat at all because of the awesome flavor. If you’re looking to try meatless meals this winter, look no further.
Thanks for sharing, Rebecca!
Hi Kate, i made this recipe recently and it was totally gorgeous, a big thank you. I turned vegetarian about 2 yrs ago and got diagnosed with diabetes last year and wheat intolerant this year, so thinking of things i can cook myself has been hard and i was looking for inspiration. I loved your recipe sooo much that i’ve just purchased your book. I have to google certain things as you guys have different words for some things (i’m English) but it’s easy to do. Thank you so much.
Thank you for sharing, Daz! I’m really happy to hear you have found inspiration with C+K.
I’m not much of a cook but since I decided to switch to a plant-based diet a few months ago I’ve been trying to find easy, yummy recipes. This is the 2nd recipe this week I’ve made from Cookie and Kate (the other one was a delicious lentil soup) and I am so in love!!! So easy, delicious and healthy. I loved the blender trick as well. This site makes me so excited to get into cooking!! Thank you Cookie and Kate!
Hooray! As you keep trying recipes, please keep letting me know what you think, Kate!
I love this recipe! I make double batches of it and then swap around the carbs I eat with it (ie sweet potato, rice, mash, baked potato). Top with natural Greek yoghurt and cheese and YUM. Thank you!
Thanks for sharing how you serve this, Jasmine! I appreciate your star review.
Amazing chili! Very tasteful and the vegetables were crunchy, perfectly cooked!
Thank you, Tarcila!
Do you think you could add lentils to this recipe?
If you would like, sure. I would have them cooked prior to as there isn’t a lot of moisture in this soup. Or check out my lentil soup!https://capital-flux.pro/2015/vegan-lentil-soup-recipe/%3C/a%3E%3C/p%3E
I am trying to get on the veggie wagon. Your recipes will help. They sound delicious. Can’t wait to mess up my kitchen and try one. Thanks!
Thank you! Let me know what you think!
My go-to fall/winter chili! ♥️
Great, Jaci!
My family loved this recipe. My 23 year old vegetarian son is home to work on his teaching credential, making us an omnivore household-which can be challenging. Everybody loved this recipe. We (parents) are avid cooks and both loved the addition of oregano to our tried and true chile spice profile. (I will confess my husband is making some ground beef on the side for our second go of this recipe-but I don’t think it needs it!) Thanks for being there, you have helped me explore vegetarian options I would not have otherwise considered. Happy fall!
Yes, Happy fall Peggy. Thanks for sharing!
Just made tonight!! Added 1/2 cup extra vegetable broth, a few shakes extra of each spice, and a pinch of red pepper flakes for a kick! Yum!
Thanks for sharing, Bree!
Really good flavor. I’m not sure why but it was very watery. I cooked it a long time to reduce it down. When I make it again I’ll use 1 c broth. Like the to about blending some- great texture!
That’s interesting. Did you blend any of it?
Delicious and easy to make!
Happy to hear that, Cian!
This was yummy! I made this with these changes since it was what I had: used regular paprika, replaced 1 can black beans with 1 can white kidney beans, replaced veg broth with chicken broth. I also added cayenne pepper and 2 chopped serrano green chillies since we love spice. I almost skipped the step to blend part of the chili, but glad I didn’t because it really did change the texture of it. Thanks for another great recipe!
You’re very welcome, Vee!
I made your vegetable lasagna today (the “best ever”- they lived up to their title) and they were so great, I decided I will replace my meat-based ones with them. When I reviewed them, I remembered I have done the same with your vegetarian chili (replaced my meat-based one with your recipe), so I thought it would only be fair if I also, finally, reviewed your chili recipe! So, 5 stars from me as it has become my go-to recipe, which even my carnivorous husband loves. I know I can count on you for good recipes! Your blog is good for my family’s health, thank you for the great recipes.
I’m happy you think it lives up to its name! :)
This chili is just wonderful as is, but it’s also a perfect base for some customization! In my most recent batch, I made a few tweaks: I added diced sweet potatoes in step 1. Since I’m not a vegetarian, I subbed a lb of ground turkey for one of the cans of black beans. I added it right after step one, so it could pick up some yummy flavors from the aromatics while it browned! I also subbed in beef bone broth for the broth, and fire roasted tomatoes for the diced tomatoes. I topped my bowl with shredded cheddar, feta, avocado and cornbread. It was delectable, as were the leftovers! Thanks for sharing, Kate!
I appreciate you sharing your variation! Thanks so much for your comment and review.
Made this and it came out so good.
I used 1 Green pepper & 1 Red.
I used Green squash instead of Celery
White Onion instead of Red
And served it over white rice yum!
Thanks for sharing your variation! I appreciate the review.
Top notch recipe!! Always a favorite of mine when the weather gets cold!
Thank you, Annie!
This is my go to chili recipe, and I love that you got a shout out on the Food 52 site! That is how I ended up here just now. ;-)
Love to hear that! Thanks so much, Pam. If you would like to leave a star review, I would appreciate it.
We have made this chili several times. Although we didn’t always have all the ingredients (e.g. celery or cilanto) it always tasted great. Nice combination of spices.
Thank you, Dorothy!
Very good recipe! Will definitely make it again! Always happy with your recipes. I even made the vegan Parmesan cheese, so easy and healthy!! I also have your cookbook and love it!
Thank you, Tina! I’m happy you are a fan of this + other recipes.
I made this last night. I followed the recipe but tripled the batch for a get together and put it into crockpots after cooking the vegetables and spices on the stove. I did not purèe any of it. It was so good! The spices were just right. Thanks for the recipe.
You’re welcome!
This recipe is great but it is a very small batch (I like to have lots of chili when I make chili)! So I doubled it, and it was perfect. I also threw in an extra can of red beans. Nice recipe!
Thank you, Cat!
SO GOOD!! I think even my picky eater will like it. Instead of removing some and putting in blender, I used my immersion blender right in the dutch oven, which chopped up the tomatoes and made the texture more creamy and less chunky, which is a necessity for above-mentioned picky eater. With a side of homemade cornbread and salad! great for a cold night.
I hope your picky eater does! I know others have had a lot of success. Thanks, Meg!
Absolutely delicious. I have made this recipe many times, and it is always perfect. I even won a chili contest with this as my base recipe!
I’m so happy to hear that, Pam! I appreciate you reporting back.
Love it! This chili is as hearty, delicious, flavorful and filling as any chili I’ve ever had! Used black beans that I’d cooked earlier in the week instead of canned and didn’t have oregano – otherwise – followed the recipe. Thanks so much for sharing your healthy creations!
Thank you, Sarah! Ever had? I will take that!
I made 1 1/2 of this and I used black, pinto, red kidney and chili beans and no cilantro or vinegar but cooking wine instead and this is the best chili I have ever had. Obviously I made changes to it, but it would not be this good if I hadn’t followed your recipe. Thank you for blessing us with this amazing chili
Thanks for sharing your variation! I appreciate the review.
I have made this recipe twice and it was delicious beyond measure each time! Thanks for sharing!
Love that! Thank you, Diane!
Made this many times, soooo easy and so tasty, freezes well and tastes delish, what more can we want? :-)
Thank you for sharing!
Made this today as a test to see if I could possibly follow a vegan diet. It came out well. I reduce the chili powder and cumin by half as I feel that they can over power a chili so that is all you taste. I realized I forgot the cilantro and vinegar/lime juice after we were finished, but it came out pretty well. I think this may have been a first good step in the right direction.
I’m glad this came out well for you, Michael! I have a lot of vegan substitutions for my recipes. Let me know as you try more! Good luck!
Thank you for this wonderful recipe! I am not a particularly good cook, but managed to whip this up in an hour and a half and all my guests loved it. Easy, tasty, wholesome!
You’re welcome! I’m glad you all loved it.
This chili is DELICIOUS! The weather is getting chilly so I decided to make chili for the first time tonight. This recipe was easy to follow and it came out perfect. I added a can of whole kernal of corn which gave it added depth. I also let the pot simmer for several hours to allow the flavors to incorporate. Thank you for sharing such a wonderful recipe!
You’re welcome, Sarah! Thanks for trying it!
I’ve tried a few veggie chili recipes before — this is by far the best! When my hubby does not add hot sauce to whatever I serve, then I really know it can stand on its own. Thank you!
You’re welcome! Thanks for sharing what you though, Joyce!
This was great: straightforward to prepare and delicious. It’ll definitely become a regular. Thank you.
You’re welcome, Greg!
Visiting omni family in the US, wanted to make a nice vegan chili & I like yours. Don’t have smoked paprika available, but there’s an asterisk! Options!! I’m laughing and nodding my head at the chili powder outside of the US comment. OMG, yes. Learned that one the hard way.
I can’t even imagine how hot that would be! Thanks for your comment, Sheila.
So sooooo good. Making it again this week :)
Enjoy it all week, Masha! Thanks so much for your comment and review.
I used this recipe (sized up for 50 servings) yesterday for a local Chili Cook-off event and won best vegetarian chili-so you truly can say it is the best vegetarian chili recipe!
Hooray!! Thanks for sharing it won. :)