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.
Love love the recipe! punchy and delicious! certainly a step towards a meat free diet! I added sweet potatoes, mushrooms and semi dried tomatoes and its lovely. And the idea to blend the beans is a great idea, i stick in an immersion blender for 6 secs!
Freezing day here in the North of England. I found your recipe and tried it. (We only get kidney beans here so I used those) but wow. It tastes amazing, I served mine with some rice. Perfect Saturday supper. Thank you :)
This chili is awesome! Made it exactly as shown but added kale for extra veggies and it tasted great. This will be my go to recipe for veggie chili!
Doubled the recipe to feed a bunch of college friends! Was a great dish to warm up and forget the cold Utah weather outside.
Thank you so much for the recipe! I found it while desperately looking for something to make for my office chili cook-off. Usually lots of exotic meats and recipes, but rarely anything vegan or vegetarian. Your recipe rocks! I’m not sure that if I hadn’t labeled it as vegetarian anyone would have noticed. It’s rich, satisfying and delicious. And super-easy to make. Blending part of the chili to give it that richness is genius. Didn’t win, but did have a lot of people ask me for the recipe. Thanks again!
Awesome!
Wow. It was my first try making chili and it turned out great. I used half a lime and garnished with avocado. Mmmmmm.
I made this recipe and it was really good. I loved the chili very much. i have ben a vegetarian for 4 years and this was my favorite chill that i ever tried.
So freaking delicious! I made a pot tonight for a family gathering in a couple days. I couldn’t wait after tasting it, had to have a bowl. Perfect chili. I only used half the salt since I used veggie broth. Also omitted less than half of the paprika and it’s perfect.
This was possibly the best chilli, meat or veggie, I’ve ever made. I added sweet potato, and used 2 tsps hot chilli instead of normal and it was amazing! Thanks so much for the recipe, will be making regularly from now on.
This recipe is great! I made it tonight and the whole family loved it!
Thank you.
I made this recipe for my office today. It was a huge hit! Everyone asked for the recipe. Thanks so much!
I need to make this for 50 people– any adjustments you might make in the recipe?
That’s a lot of chili! I’ve never made such a large batch of stew, but I think this one would multiply well.
Delicious!!!! I was quite surprised!!!!
How do you suggest making this in the crockpot, Kate?
Made this twice in the past week. I added a little brown mustard instead of the vinegar – turned out great! Blending a bit of the chili at the end is key, great idea!
I’m a chili enthusiast and have been struggling to find a chili I love since I became a vegetarian. The search is over. This was the absolute best veggie chili recipe I have made. Thank you SO much for sharing this gem! Even my carnivore husband and toddler loved it! A new Christmas Eve Eve tradition! :-)
Wow, I just finished making this and it is delicious! This is my first time EVER posting a comment on a food blog. I’ve been eating an LCHF diet for the last 8 months and this dish is not exactly Keto friendly. I added the sour cream and shredded cheddar to take the fat % up a notch and they really worked well with it. That being said, we are having some vegetarian friends over for dinner on New Year’s Eve so wanted to try a tasty new dish. This will be a real hit! Thanks for your recipes. We will give more of them a try soon.
Made this chilli, it was so delicious. Absolutely perfect for those snowy winter days.
Thank you for sharing a great recipe!
I made this today and enjoyed it very much. Delicious.
Thos was so yummy! Thanks Kate
This was so yummy! Thanks Kate
Kate – this is an amazing recipe! I’ve made it a couple times now, with kidney and pinto beans and adding in about 2/3 of a cup of farro and it never fails to impress! I use my immersion blender at the end of the recipe and you’re so right, it gets the texture just right.
My pup Sadie is also happy as there are carrots involved, and she knows I won’t say no to big brown carrot-begging eyes!
Thanks!
Very good! Substituted two fresh tomatoes for one can. I forgot to make it less spicy for my 9 month old. I put lots of cheese and sour cream on his. I also added zucchini. No more premade chili mix for me! Thank you! Love that it is from scratch!
I love spicy food but 2 tbsp of chili powder is way too much. I suspected it was a lot going in but trusted the recipe and reviews. Had to add a lot of extra broth and some sugar to tone it down.
Otherwise it was good.
This chili was a hit! My husband tried it reluctantly (because it is vegetarian) and ended up having seconds. I will definitely make this again.
Really enjoyed it!! Thank you for yet another tasty recipe. Meat-loving hubby thought it was great as well.
Can’t wait for your cookbook which I have already preordered!!
I made this tonight it is awesome the top about blending it really works yummy!
Kate, this is another beautiful dish. I am so happy with all of your recipes. I’ve been telling my family and friends to “bookmark” you. Thank you for the delicious and healthy recipes :)
You’re welcome, Petra! & thanks for sharing with your family.
Just made a big pot of this last night and it will be lunch for this week. Did not have all the vegetable available but my “swaps” worked well. Absolutely delicious and exactly the type of food you need cold winter days.
Yes, this one will definitely warm you up. Happy you liked it!
Can this be prepped in a slow cooker?
Hi Monica, I’ve heard from a few commenters that the chili has turned out well in a slow cooker, but I don’t know how they did it. If you try, could you please let me know?
This was really good, especially with all the toppings. I doubled the recipe and made it in a crockpot. I also used pinto and kidney beans because that’s what I had on hand.I also used ACV and lemon juice at the end. Thanks so much for the recipe! It was delicious!
Ooh, sounds really good, Jennifer. I’m glad your variation/cooking method worked out well!
Hi Kate, I never had chili soup before but stumbled upon your recipe on the Internet. I made this soup for the very first time for husband and myself and he enjoyed it so much that he asked me to make again for him. Thanks for this recipe its now one of my favorites.
Awesome! I’m glad both of you approve :)
Husband LOVED this recepie! said it was the best chilli he has ever had (and he is a carnivore). Substituted freah jalapeño for the carrots as I didn’t have any on hand – gave it a great kick!
Sounds excellent, Lauren. Happy you enjoyed!
This is an amazing veggie chili! Will absolutely make again and again.it’s delicious and comes together in no time….Stay Warm!
Thanks, Doris! And sending warm vibes your way, as well :)
I absolutely LOVE this chile recipe! I have made it several times and I still can’t get enough of it. Especially now since it is so cold where I live! I even got a bunch of meat eaters to love it! Thanks for the great recipe :)
I’m always so happy to hear when readers have converted some meat-eaters with a C&K recipe! So glad you have this to warm you up this winter.
I made this chili tonight. I have tried several other recipes and this one is a definite keeper! The best chili I have had in years and super easy. Blending some at the end definitely fortifies the dish.. My can of tomatoes had green chilies in it so made the dish have a little extra heat but the whole family loved it. Thank you for the quick and delicious dish!!!
Awesome to hear this, Jill! And yes, the blending makes a big difference. Your spicy version sounds super good. Thanks for the comment!
This chili was wonderful! I added half a large zucchini and some frozen corn. I love it so much. Thank you for the delicious, healthy recipe!
Sounds really good, & PACKED with veggies. So glad you liked it, Julia.
This chili was wonderful! I added half a large zucchini and some frozen core. Love it! Thank you for the delicious, easy, healthy recipe!
After looking at several vegetarian chili recipes this one seemed easy and sounded good.
HIT!! My kids asked me to put it in their lunch tomorrow!
Kid-approved is a high honor in my book :) Thanks, Gretchen!
I made this chilli tonight and it was delicious! Everyone loved it!Thanks a lot!
You’re welcome, Lina!
I’m going to make this for dinner tonight. Loved your spiced lentil soup- I’m sure this recipe will be equally divine!! Thanks for sharing all of your yummy recipes!!
Hey, Liz! How did it work out? Let me know!
It was delicious! I added a pinch of brown sugar, some mushrooms and Worcestershire sauce – so good! I will definitely make this recipe again. :)
Hi Kate and Cookie! I’ve made so many of your recipes, and I cannot get enough of this Homemade Vegetarian Chili. I make a big batch of it and then eat it all week! I haven’t made anything of yours I haven’t absolutely loved. Your recipes are easy to follow for a beginner cook like me, and the pictures are always beautiful. This is my FAVORITE cooking blog and I just wanted to say “thank you!” Oh, and I also love how everything is vegetarian!
Kelly, thank you so much for your kind comment! I’m so happy you’re enjoying my recipes. Have a fantastic weekend!!!
Hello. I love this recipe, the blending makes all the difference. Also, can you tell me what brand the spoon is in the above photo? Thank you!!
Hi Rebecca, that’s a discontinued spoon from West Elm. Sorry!
I made this for dinner last night and it was delicious! This recipe is a keeper :)
I definitely recommend pureeing in a blender vs. blitzing in the pot with an immersion blender like I did last night. I over blended and it came out a little rough looking, but still so tasty.
Thanks for the tip, Sarah!
I made this chilli today and it turned out superb! I only added 1 tablespoon of chilli powder instead of the 2 tablespoons in the recipe and it still had plenty of kick. It made me wonder if the chilli powder here in Australia is hotter than in the US?
I’m so glad it worked out well! And yes, quite possibly-our chilli powder is often mixed with other spices, so yours may be a more pure version of it. I’m happy you were able to adjust it!
I made your chili recipe last night, everyone loved it even though my family are “carnivores”. I added sliced black olives plus garnished it with cilantro and sliced avocado like you suggested. I will definitely make it again.
Carnivores shmarnivores :) haha! Happy they all enjoyed.
Made this yesterday, we all thought it was delicious, even though we didn’t use the Chilli powder, paprika, bay leaf and the red wine vinegar. We had it brown rice. Best chilli we have had.
I’m glad you were able to adjust it to your tastes, Apurva :)
OMG!! So yummy. I forgot to put in the vinegar and I just garnished with cilantro and a Mexican quesadilla cheese blend. Probably the best veggie chili I have ever had. I prepared it in my hotel room so that shows how easy it is. I didn’t even have that good of a knife so my veggies were kinda chunky but the flavor was perfect with the ingredients listed. Thanks for posting a recipe that has been tested.
I am *seriously* impressed that you did this in your hotel room! Love it.
I just made this tonight and it was delicious!
I added some jalapeño and cayenne pepper for heat, and simmered for about 1.5 hours. It was flavorful and filling.
Sounds spicy and packed with flavor, Kat :)
Great recipe. Added 3ea grilled chilli peppers to give it a Colorado kick. Full of flavor. Used the crock pot to start the beans and tomatoes while I sauteed the onions, carrots, and celery. Garnished with fresh cut cilantro and avacato. Hit with the Mrs. Think I will get lucky tonight!!!!!!!!!!!!!!
Happy the recipe worked out well for you, Jon!