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.
This was an excellent and very tasty recipe. Our picky 2 1/2 year old ate it right up. We were quite surprised. Lol
I love it love it love it! Since I discovered it I’m sure I cook this dish every week!
Amazing chili I will use as my base recipe from now on! Came in second in a workplace chili competition with this one, and now finding it a great way to use up miscellaneous CSA veggies. Love it, thank you! :)
This is exceptional chili! Sometimes you have a hankering for good old fashioned soups, stews, etc. If and when you do, this recipe should be in your repertoire. Spicy but not too hot. Chunky like good chili should be but you don’t miss the meat. Try it on your omnivorous friends and see if they can tell – it’s that good.
Thank you for such a great recipe. I stumbled over it by accident but will definitely be searching out more recipes here!
Truly an excellent chili and so substantial that you won’t ask “where’s the beef?” We have an abundance of veggies from our CSA so I added a chopped leek and one medium zucchini to this recipe. They melded very well with the other ingredients and everyone loved the result.
I LOOOOOOVE everything extra spicy, any advice on how to make this one even spicier?
If you can find it, buy chilli powder from an Indian store. It is so much hotter than the chilli powder in the “regular” grocery store. I use one tbsp of each when I make this recipe. The first time I used two tbsp Indian chili and it was too hot (for me) to eat.
I have to admit we are big meat eaters in our house, but I’m committed to eating healthier and this chili recipe looks delicious. I like the idea of adding vinegar to it. Great recipe!
Why isnt it vegan chilli, thanks in advance
It’s vegan, too. :)
sensational kate…tasty delicious,,filling ,,sundays r my time to cook and everything ive done from your site heaven…
This was awesome, I swapped one can of black beans for Kidney beans and added about 500g of mushrooms I minced in a food processor and it was delicious. Thanks Kate!
One of the best vegetarian chili recipes I have ever tried! Turned out delicious and well seasoned.
Happy to hear it! Thanks, Jessica.
Can this be made in a crock pot overnight?
I’m not sure, but it’s probably worth a shot.
I stumbled upon this recipe and since I had all the ingredients on hand, I made it. The only change was that I used 1 can each of kidney, pinto, & black beans. DELICIOUS! I am not exaggerating. We didn’t miss the meat at all, and we are definitely meat eaters. Topped with sour cream & a little shredded cheese, yum…
Awesome! Thanks for letting me know, Norma!
Hi Kate … just want you to know that this recipe is amazing. Vegetarians and meat-eaters love it, and no one misses a meat element at all. The texture is perfect. I have served it with a dollop of sour cream and some shredded cheddar, with a side of garlic cheddar biscuits and it is fantastic. Thank you!
Thank you, Denise! I’m so glad you all enjoyed it.
I make this chili all the time!!! I really love it and find myself craving it often. I have experimented, and use 1 tbsp chili from the regular grocery store, and 1 tbsp crazy hot chili from the Indian grocery store to get the perfect level of spiciness for me. The first time I used only Indian chili and it was just almost too hot to eat. It’s really good with homemade cashew “sour cream” on top! Along with the avocado and cilantro of course. Thanks for this amazing recipe!!!
Thanks, Jacky! Your extra spicy version sounds great!
Just made this recipe absolutely bloody lovely added some green cabbage and mushrooms thanks.
Thanks, Lee!
This has become a firm family favourite. My husband had to eat a more vegan diet due to kidney issues. I have four children, it’s hard to find meals to please everyone but this one certainly does! Thank you.
I made this for a dinner party a few weeks back for a Mexican themed night, made a beef chili and this as the vegi alternative. Boy was this a hit, even more so than the meat one!! Great taste and flavours.
I’ve currently made your home made enchilada sauce and the bean enchiladas…..in the oven and can’t wait!!
Your blog is amazing. Thanks so much!
Just made this and it came out SO GOOD!!!! Served it with vegan cheese sprinkled on top with some sliced avocado and some blue tortilla chips on the side. Will definitely be making this again!! Thank you!
Hooray! Thanks, Sabrina!
Cooking this tonight!!! Any suggestions for toppings??
Hope you love it! I listed off quite a few topping ideas in the last ingredient line. :)
My go-to vegan chili recipe. Thank you so much. My whole family enjoys it :)
Hooray! Thanks, Emma.
This was the *best* chili I’ve ever had. Ever. I’m fairly newly vegan, and this was one of the first dishes I made and I loved it. Who needs meat?!
Woohoo! Thank you, Eileen!
This is the first chili that I have eaten the whole amount without freezing any of it! I am single so it makes a lot but I eat it for two meals a day and even snacks – that is how good it is! I think the big difference is taking that portion out and blending it…when you add it back in, the texture is perfect as it is chunky, thick and a really hearty chili. Most other recipes are way too soup-like for me and you have an excellent blend of spices! The vinegar at the end is amazing. Thank you so much from a vegan eater…I LOVE this recipe!
Absolutely excellent. I work in a school in Cornwall, England, and lunchtimes are very precious and need to quick. I prefer to eat my main meal midday, so I make a big batch up that will freeze and last the week. I am always the envy of other members of staff! It’s Sunday morning at the moment, and I have a large pot on the go as we speak…..thanks very much – Sue
Thank you, Sue! I’m so glad you’re enjoying this chili. Please share the recipe with your coworkers! :)
So delicious! Thank you! :)
So glad you enjoyed it, Mandy!
This is the fastest and tastiest vegetarian chili I’ve ever made. I altered it a little by adding extra beans & some corn, and I cut out the celery. (One of the great things about chili is that it’s easy to modify.) I also love one pot meals, so this is great. I had some leftover taco meat & roasted chicken for the meat eaters in my family to add in. This meal is even gluten free for our toddler who has Celiac’s. Thanks so much for the recipe!
Thank you, Nicole! I’m so glad you’re enjoying the chili and making it work for you.
Made this tonight and it was so good. Only subbed green pepper for red and no bay leaf. Really, Really good. If you love veggies but want something hearty this is it.
Thank you, Kristen! Delighted to hear it.
I made this last week. It was delicious and great for leftovers after work. I’m going to make it again this week.
Thank you, Louise! So glad you enjoyed it. :)
Just made this and it tastes great, but really missing some heat so I will prolly add a real chili next time
Thanks, Patrick! That should do it, or maybe a pinch of red pepper flakes.
What an incredible flavor! This is every bit as satisfying as a chile made with beef or pork, and was appreciated by all. This will be my new go-to chile recipe for sure. The idea of blending part of it and adding back before serving is pure genius. I’ve made a number of your dishes for potlucks recently, as more and more people are vegetarian or even vegan. I love making food that everyone can love and be comfortable eating. ** I didn’t have vegetable broth, and used beer in place of the stock.
Thank you, Juliette! I’m so glad you appreciate this chili. Beer sounds like a really tasty substitution. Have a great day!
I am making this chili for 40 vegetarians coming to a barbeque based wedding reception. I figure I will make 7 batches. I want it to be the best ever, so for the flavored to blend, what day should I make it if it will be served on a Saturday? I am thinking Wednesday. Any hints you can give me?
This is truly the best vegetarian chili I’ve *ever* had. The spices work so well together, and blending part of the finished chili brilliantly thickens it. I made with my daughter, and we left out the celery, which didn’t seem to take away from the end result at all.
Thank you for a wonderful go-to cool-weather dish!!
Dear Kate,
Saying that this chili is amazing is actually an understatement. It is truly…. Wow!!!! Thanks a lot for your amazing website and incredible recipes.
The chili was amazing. It came out really well. Thank you for the Recipe Kate!
I’m fairly new to cooking vegetarian dishes; I love meat but am trying to add more vegetables into my diet and this is the perfect thing. I love the smoky, deep flavour of this recipe. I have made two batches in the last couple weeks, I froze it into individual containers and take it to work for lunch, it is a taste of the comforts of home in the midst of a hectic day.
This is such a great recipe. Perfect for the fall. So delicious. Thanks Kate!
Thanks for the great recipe! I make this all the time with a couple adjustments of my own. It freezes good, too! My freezer is stocked and ready for winter. :)
Make this tonight for my wife and I and it was awesome! I didn’t have paprika but it was warm enough for us. I also replaced the black beans with kidney beans and added a can of beans in tomato sauce and it wasn’t as thick as yours in the picture, I think it was because of the extra tomato sauce. If I use regular beans again i will do 2 cups in the blender instead of 1 1/2 cups. My wife says I can make this anytime. What should I change if I want to do it in the slow cooker?
The best veggie chilli I’ve ever made (and I’ve made a lot!)
Thank you for this recipe. It is delicious!!! I added Trader Joe’s soy chirizo to give it a little more substance for my hubby. Definite winner! :)
Made it tonight! Delicious! My husband didn’t realize it was meatless!
Added a cup of rice/quinoa mixture when the last ingredients went in.
I did use an immersion blender, as I was too lazy to wash my big blender. Worked well!
I have to say I’m surprised that no one else commented on how freaking spicy this was! I even put in half the amount of chilli powder and it was still deadly. I’ll probably have to add another can of tomatoes to tone it down. :(
When I first tasted it out of the pot I did think it was very spicy however, when I served it with cheese, sour cream and tortilla chips it was well balanced. I think a good chilli should have a kick to it. I served it to my 4,5 and 7 year olds as described above the and they ate it all without any complaints so I wouldn’t dilute it too much or it would just be a bean stew.
I made this recipe for a winter outdoor event and quadrupled the recipe. It was a huge hit and will become one of my go-to recipes for big events. I had devoted meat eaters saying they hadn’t noticed it was vegetarian.
i was thinking of making a bigger batch of this chili. did you quadruple all ingredients?
Yes, that meant a lot of onion chopping and garlic mincing. However, I cooked the onions, garlic, veg and spices the night before the party so that I just had to add in the stock, tomatoes, beans and final touches on the day of the party.
i don’t like canned diced tomatoes. can i use a can of plum tomatoes instead?
Another winner! Thank you, kate. I made a few adjustments to the recipe – did not use celery and bell peppers and made it in a slow cooker. Turned out great. Was ready for lunch when I got back from running errands. :-)
Hi, can you tell me if you have ever made a tomato free chill – I am allergic to wheat, dairy and night shades. Thank you.
Just made it! I love it. It tastes delicious. I added some zucchini, chickpeas and kidney beans in as well. Great recipe. I highly recommend adding in the avocado, it will keep you full longer. Thanks Kate!
LOVE IT. I added soy meat to it to make it more “chili like.” So good with all the spices.
I am making your veggie chili for someone who cannot eat onions and garlic. Is there anything I can use in their place?
Hi!! Am I supposed to drain the chili when I serve it? I followed every step, and now I have it on a low heat because I won’t be serving it for about another hour. It just looks so watery still, compared to the photo you have here. I put the 1cup 1/2 in the blender like your instructions said, and when I did that I definitely was like ‘Oh! This looks like the chili I’m used to seeing!’
Should I lightly blend all of it, or is the trick just draining before I serve?