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.
We cut out the salt and halved the beans and just added more veggies and it was perfect. My mother has renal disease which leaves her with a very restricted diet. Absolutely no salt…seriously none..has taught us to learn about new ways to use herbs and spices. Also very limited protein allowance per day has made us practically vegetarian. Not completely we come from Texas ranchers anyway great recipe glad to have found your site and the nutrition information with recipe
I’m glad you found the blog and that it has been helpful! I hope all the best for this challenging time for you and your family!
So delicious and easy to make!! Thank you so much:) It’s been a long time since I enjoyed a chili so much and meatless to boot!
Wonderful, Sarah! I’m glad you loved it. Thanks for your review.
My husband and I absolutely LOVE this chili recipe. We have it at least a few times a month! I was wondering if you or if anyone has tried making this in an instant pot and what the best method was? Thanks!!
Great to hear! Yes, I believe this has worked well for readers with an Instant Pot. Search through the comments to get their tips and tricks!
Excellent! I did use 3 cans of Ro-Tel chopped tomatoes instead. It will probably be the hit at the Super Bowl party tomorrow.
I am on a fruit and veggie fast and was searching for something good and hearty to eat. I was a little hesitant when I first saw the recipe, but it has not disappoint at all!! It is insanely delicious my son could not believe that it was only veggies!
I’m glad it didn’t disappoint! Thanks so much, Devin. I appreciate it.
This was so delicious! I swapped Kidney beans for the pinto beans and did not add any vinegar at the end. It was yummy!
Thank you for sharing, Miriam!
Made this many, many times and it’s always a winner.
Is there a vegetarian gumbo recipe in the works?
I don’t have one, but something to think about Pete!
Greetings from snowy Toronto. I just made that chilli last night for guests. It was superb. Thanks. Very little remains. Everyone astonished with my cooking skills. I am delighted to now have a chilli recipie with actual amounts ( of spices etc.rather than ‘pinch of this’, not too much of that….thanks again. AC
Thanks for sharing!
Love this! I also live in the KC area. I’m so thankful and excited to have stumbled upon your website. Keep up the great work. It is appreciated!
Thank you, Trish!
Love this recipe! I’ve made this multiple times and even my husband, who’s a meat and potato kinda guy, loves it. I cut the veggies a bit thicker than usual and it creates a nice hearty, chunky chili.
My mom is getting surgery and I’m going to make a nice big batch to freeze so she doesn’t have to worry about cooking for a bit. She loves it too.
I also recommended this blog to a vegetarian friend of mine. I’m not a vegetarian but I do “meatless mondays” and have tried a variety of recipes from here and they’re all great.
I’m sorry to hear about your Mom! But, it sounds like you will be taking good care of her. Thanks so much for your review!
I made this recipe tonight. It is really good. I am vegan, but my husband is not, and we both enjoyed this chili. I sautéed the veggies without oil. When I opened it up and was thinking of blending it, I decided to add a half a cup of quinoa and cook it just a bit longer. It thickened the chili and gave it almost a meaty texture.
I’m happy you both were able to enjoy it, Kat! Thanks so much for your review.
This recipe is amazing!! I add a little honey at the end to balance the sweet and savoury. This is a favourite in my house!
Thank you, Susan!
Hi I need to make vegan chili for 12 people. Could I double this recipe? Also, can you please give instructions for cooking in a slow cooker? Thanks so much!
This recipe works well doubled. Depending on your pot size, I would recommend maybe splitting it up. I haven’t tried it in a slow cooker so I don’t have directions for you. I do know several readers have and they have provided tips. Enjoy, Lisa!
I made this tonight and it was delicious! I do not like onions or garlic, so I omitted those two ingredients, but did all the others. I decided against doing the blender thing, as I really like a hearty chili. I did add an extra cup of the vegetable broth to give it a little more liquid for dipping. I topped it with good shredded cheese, served saltines on the side and it was divine. I plan to reheat it for the next few nights for my dinner and will make some cornbread muffins to go along for those servings. It was very easy to make and it is a huge portion. I will definitely be able to freeze 2-3 more servings after eating on this for days.
Thank you for sharing your variation, Teresa!
absolutely delicious and very hearty. Can satisfy any carnivore
Thank you for sharing, Connie! This soup does seem to do that.
I’ve been cooking vegan on and off for over 5 years now, and this is hands down one of the best pots of vegan chili I’ve ever made! The whole family loved it, even my 9 year old son and my husband (who is from Texas and loves BBQ and chili, so he’s fairly picky).
I did sub the celery for mushrooms, one can of black beans for navy, and omitted the cilantro, but only because I didn’t have these on hand. It was still absolutely delicious! Can’t wait to make again exactly as recipe states, definitely keeping this one. Thank you for sharing!!
You’re welcome!! I like that you have your favorite substitutions. Thanks for sharing, Brittany!
Love this recipe. I used garbanzo beans with black and navy, and fresh chopped tomatoes instead of canned. I’ll definitely cook this again.
Thank you for sharing, Suzanne!
I haven’t made this one yet but I have made several other things and I absolutely LOVE them. Trying to eat whole foods this year. So thankful for your site. Great job!!
Thank you, Hope!
This chili is a staple at my house, especially during football season! It’s so delicious it feels like a guilty pleasure and leftovers (if there are any) freeze well. I make it with 2 extra cans of beans, and use a mix of black and kidney beans.
Thanks for sharing!
I made this – delicious!
Fantastic, Archie!
Made this chili tonight and followed the recipe EXACTLY! We absolutely loved it and it’s going in my recipe book as a keeper! Thank you!! We do love meat chili too, but we are currently doing the Daniel Fast (vegan for 21 days) and this totally hit the spot!
Great to hear, Holly! I’m glad this one is a keeper.
Waou! First recipe from this blog and I Loooove it! I usually make changes to recipes but no need! I served it on baked potatoes or by itself and everyone loved it!
Ready to try more delicious dishes!
Thank you!
You’re welcome, Marie!
Freezing here today in southern Texas, making this for dinner! What I did different, I used yellow onion, didn’t have red. I added a chopped jalapeno, a dash of (vegetarian) Worcestershire sauce, and I used the fire roasted Muir Glen tomatoes, cuz it was all I had and I refused to go to the store, too cold..it smells amazing. I did this in my instant pot. Can’t wait to eat! Thanks for this recipe I’m sure it’s soon to be a family fave!
Thanks for sharing!
I’m wanting to make this in my instant pot as well! I’ve always done it stove top & it turns out AMAZING. And now after Christmas I have an instant pot! Buuuuut I’m a bit of a newbie when it comes to instant pots! What setting did you use to cook this?
Hi Heather!
Don’t be afraid you’re going to love your IP. I am a huge fan of the manual or pressure cook button, basically all I use. The IP heats and comes to pressure faster I have found if I could use the sautee function first. So get all your veggies partially done in saute, then add beans and broth additional stuff and I did mine for 20 min on manual then did a qr quick release and this chili was great. I made a filling for baked potatoes with the leftovers. Happy instant potting!
Greetings from Romania! My wife and I are trying to eat as much as possible without meat and this recipe did a miracle in our kitchen! Thanks for sharing your lovely creation with everybody and I’m looking forward to trying new recipes of yours!
Hello Norbert! I’m glad this worked wonders for your family. I appreciate the review!
I made this chili with health foremost in my mind. Much to my surprise, it was also delicious! It was so clever of you to recommend pureeing a portion of it. Thanks.
I’m glad it surprised you, in a good way! I appreciate the review.
Hi Kate,
I’ve followed your blog for a few years ago now, and I have your book. I have yet to make a recipe of yours that I haven’t absolutely loved. This chili is no exception, I literally can’t stop eating it. It’s perfect with crumbled tortilla chips, strained plain yogurt, and plenty of cheddar cheese. Yum!!!
I love to hear that, Nora! Thanks so much for sharing your experience.
SO SO good!! I made it with one can of black beans and it was fine (only because I realized too late I didn’t have 2 cans and didn’t have time to run to the store). I added juice from a full lime as well. What a fabulous recipe!!! Thank you.
I’m glad it worked for you, Alana!
My family loved this recipe. Followed it to a “T” and it turned out absolutely delicious. Thank you for sharing!
You’re welcome, Julia! Thanks so much for your review.
This is excellent! I especially like the idea of immersion blending it a bit. It really helps the texture become more like a traditional meat chili. This recipe is a keeper.Thank you!
You’re welcome, Becca!
This is seriously crazy good. I am trying to cut down meat & dairy significantly & found this recipe. I had time, so I simmered the tomatoes and veggie stock quite a bit longer than called for & added the beans later. I also added some crumbled Tempeh a few min before serving for some added protein.
I went with a few shakes of chipotle hot sauce at the end – so so so good
This is now a go-to recipe. Thank you!
You’re welcome! Thanks for your review, David.
This is the best chili recipe I’ve ever made! I love the fresh carrots and celery. They add great texture! I used a prepared spice mix since I never seem to get the spices right.
I’m glad you loved it, Donna! Thanks for sharing.
Just made the chilli but switched out a can of beans for drained cut corn. I tossed in a cup of leftover baked Kambocha squash to thicken it. I tossed in 1/3 cup of smoky BBQ sauce too. It looks and smells AMAZING! Thank you!
Thanks for sharing!
I loved it and MY Boy did as well there six and three. I will be serving this at my next family event. We absolutely loved it.
Wonderful, Onesha!
Kate, you state that this recipe yields 4 large or 6 moderate servings. Can you tell me please what = 1 serving? Is it 1 full cup? 1-1/2 cups? Thanks.
Roughly 1 to 1.5 cups is a serving.
I made this last night after a friend recommended it ( she loved mine more than hers). I eliminated celery cuz I don’t like it ( if I had I would’ve used it). I added extra herbs and spices since I like lots of flavor. I also added soy sauce and Worcestershire sauce. I love meat and after trying this last night, I can definitely be vegan. I also blended some at end and added to remaining chili ( something my friend didn’t do) and it completed the recipe. Thicker, creamier, richer.
Thanks for sharing your variation, Wendy!
Delicious and so easy! I cut down the chili powder in half so my two year old would eat it and it still had a ton of flavor. Served with avocado and vegan sour cream. I will definitely be making this for me and my boys again!
Wonderful, Lauren! Thanks for your review.
I was literally eating a bowl of this chili as I opened up this blog past haha! It is by far the best chili I’ve ever had and I make it really often now. Love all of your recipes :)
I love the timing! Thanks for taking the time to comment, Megan.
Stumbled upon your recipe today and made it for the family for dinner! It was a hit! Instead of vinegar af the end, I used lime juice and topped with tortilla chips and avocado! Amazing!! Thanks for this awesome recipe! I will definitely be making it again :))
You’re welcome! I’m happy to hear it.
I just made this last week! It was absolutely delicious. My non-vegetarian mom said it was better than her meat chili! This will definitely become a staple recipe in the colder months.
I love that, Ashley! Thanks for your review.
Not really related to this article but below is a nice article on crushed tomatoes:
https://www.americastestkitchen.com/taste_tests/1730-crushed-tomatoes
Note that SMT canned tomatoes are $4.50 each at my local grocery store. Proud they are.
Thanks for sharing, Brian!
This is our absolute favorite chili recipe! We highly recommend it. We have switched up veggies, etc. Thank you Kate for your passion for cooking and sharing!!
I’m so happy to hear that, Erin!
Thank you for the chilli recipe, love it I made a large batch so I could freeze some & have another night when I’m pushed for time. I had a bit of a fridge clear out & chucked in some butternut squash & thought I might also do it in a deep dish one night with sliced sweet potatoes on top like a chilli hotpot I love it when you get such a versatile recipe when you’re running out of dinner ideas. Many thanks
I absolutely love this recipe. I’ve made it probably 10 or 12 times and it always turns out great, and impresses even the most committed meat eaters. I sometimes add a diced jalapeno to make it spicier, or change up which beans I use, just for variety.
I love this recipe! Currently have some in my fridge and more parceled away in mason jars in the freezer for a later, lazy, cold day or for a quick, healthy (but feels indulgent) meal post-gym. I like to add mushrooms for some “meaty” texture and liquid smoke for extra smokiness/umami flavor. Highlyyyy recommend!
I make this all the time and portion and freeze for lunches! So good :D
I will try this. What are your thoughts re use of soy chorizo? It provides texture, spices and, of course, flavor. It is, however, processed. scifisuz@gmail.com
Is there a reason why some of your recipes don’t have nutritional information? I’d love to make this but I’d like to have those stats.
Great recipe! My bookclub loved it! Thank you for creating it. I have enjoyed other recipes you’ve created and enjoyed them all. Keep up the great work.
Haven’t had time to cook all week, and then finally cooked this. Wonderful recipe, just the perfect homecooked and cozy meal I needed!
Haven’t had time to cook all week, and finally had time to make this. Wonderful recipe, just the homecooked and cozy recipe I needed!
Made this for dinner tonight! It was perfect and enjoyed by all. I will definitely be making it again! Thank you!