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.
Today is my third time in less than 2 weeks making your chili. I added the meatless crumbles and I must say that is extremely delectable. Everyone loved it. I made it for my sister who is on the Daniel Fast. She shared it with her pastor and he loved it so much that he said it should be packaged and sold. Thanks for the recipe and happy cooking.
I love that- 3 times already! Thank you, Patty for sharing and for your review.
Thank you for such wonderful recipes. My husband and I enjoyed this chili two nights in a row! We also love your enchilada sauce. I am a vegetarian and it can be hard finding good recipes. Just wanted to let you know how wonderful your blog is and how I adore seeing pictures of Cookie. She is precious.
You’re so sweet, thank you Stacy!
I’ve been a vegetarian for 25 years and to say that I’ve tried many a vegetarian chili recipe would be an understatement. Finally, the search is over because yours is the best I’ve ever had! I make it twice a month in the fall and winter and it works out great for me to take for lunch and /or a quick and satisfying dinner. Thank you for a fantastic recipe!
That’s a big compliment! Thank you, Becky. If you would want to leave a star review since you liked it that much, that would be great!
Freezes great and is wonderful leftover over a baked potato. It’s still good without the oil and salt as well.
Thank you, Monica for sharing!
I made the chili and we loved it. I added a bit more chili powder but other than that it was excellent. Definitely going to be my new chili recipe! Thanks so much, Wendi
You’re welcome! Happy you added a little more heat. :)
This was delicious. Complex flavor thanks especially to the smoked paprika. Love the texturethat comes with your blending technique.
I’m happy you think so with the paprika. One of my favorite parts! Thanks for the review, Carol.
Thank you Kate – this was another amazing recipe! I made it tonight and my bf and I were both very impressed – my favorite chili ever.
I did make a few additions based on previous chili successes: added a can of corn and a large can of Bush’s vegetarian baked beans. Also, the diced tomatoes I used had chipotle pepper in them, so it added to the smokiness you had going with the smoked paprika. It was delicious!
Thank you! :)
-Ashley
Thanks, Ashley!
I happened to see this recipe when googling for vegetarian chili recipes. I liked the simple ingredients, and easy-to-follow directions. So, I made the chili yesterday – and it was easy. Best of all, this chili is DELICIOUS! This is the best vegetarian chili I have made. The flavor is rich, and the texture is hearty. As per the recipe, I put 1.5 cups of chili in the food processor and gave it a few pulses, then added it back into the pot. I really liked the way this gave thickness to the chili. This is a fabulous recipe and an absolute keeper!
The blending really does give a nice thickness and helps the flavors. Thank you, Jamie!
I made this today and it’s amazing. So much flavor in every bite. I followed the recipe to the T, except I didn’t add the celery. Big fan here!
Great! Thank you, Alicia!
Wow! I never ever leave comments on recipes (good or bad) but I had to leave a review. I try making vegan food for my meat-loving husband but he never likes what I make. Then I made this and he literally cannot get enough of it. He keeps talking about how great it is and that it doesn’t even need meat. Thank you Kate! So excited to try more of your recipes.
Hooray! Thank you for leaving a comment! I love that this was great for you and your meat loving husband. :)
Does you know the calorie count for this?
Great question! The nutrition information is below the notes section of the recipe. Hope this helps :)
This chili was so good! Will definitely make again.
Great to hear!
Absolutely loved this chili. This is my first meal officially as a vegetarian. Will save this recipe to make it again and again
I would say its a great meal to start with for a new vegetarian. :) Good luck on the journey!
Excellent!
Thank you!
Loved this recipe! Easy, filling, healthy and, most importantly, delicious!
Thank you, Izzy!
I made this tonight. This is the best chili I ever tasted. Much better also than any chili with meat. Blending a part in the foodprocessor to make the sauce thicker made it all the better. Thankfully I made a double portion so we can enjoy it again without any additional effort. As a note: I did not use the vinegar.
Hooray! Thank you for the review.
This is the best chile recipe i have ever encountered in my life. I sent it to my Mom. She made it and called me right away raving, ” it was the best chili she has ever had”. I made this for a super bowl party where some of our guests were vegerarians but everyone went nuts over it. My kids loved it too. This is in the rotation.
Ha, that’s great! It’s a great dish for a party like that. I appreciate the review.
Have made this several times and it is fantastic. I added black lentils to one batch just cuz and that worked in the mix too.
Great!
Hello from Scotland!! My whole family loves this chilli, we haven’t made a meat based one since trying this recipe. We have it every week now. Thanks!
Hello! I love that. Every week is impressive, Marie!
Best vegetarian chili recipe ever. Smashing the beans at the end is genius! Thank you!!
Ever?! That’s wonderful. Thank you, Emily.
This was amazing! I added a couple of mushrooms as per the other commenter, added the coriander (cilantro) stems in the first step, and some tomato paste. I used an immersion blender until it looked good and served with roast sweet potato, cashew sour cream and jalapeños. Best chilli I’ve had in a long time.
Re the difference in chilli powder hotness, outside of the US chilli powder is pure, it’s not a blend like the one you’re using. Your one’s sold in Australian supermarkets as Mexican chilli powder.
I’m glad the comments were helpful, Frankie!
OMG, delicious! I followed the recipe exactly except put in a package of Beyond Beef Crumbles and a can of corn. All set for the Super Bowl. Thanks so much for the recipe.
You’re welcome! What did everyone think? Thank you, Kathy for the review.
I made this recipe a couple weeks ago. I LOVED the idea of blending it a bit. It had the most amazing thick but creamy texture. Great idea!
Blending it really does make it more creamy. I’m glad you thought so as well! Thank you, Kat for your review.
I don’t know how you’re so good at this, but you’ve done it again! :p seriously, I hated chili as a kid, and decided to give it another try because it appeared on this blog, and well, I now have a go to rainy Sunday hearty meal.
Thanks, Tanner! I’m glad you have enjoyed many of my recipes and this was a hit too. I appreciate the review!
I made this chili yesterday. The flavor was very good, but the texture too watery for my taste even though I pureed 2 cups to thicken it. Additionally, I didn’t have smoked paprika so just used regular. If I make it again I will reduce the liquid (vegetable broth) to just one cup or not put any at all to start and see how it goes. I liked the extra vegetables since I usually make it with pretty much all beans.
I’m sorry it was more liquid for you. But, sounds like a good idea to cut back on the broth if that’s what you prefer. Thank you Juani, for the review!
I know this chili recipe was posted a while ago, but made this tonight. Excellent!
Great! Thank you, April.
This was yummy. I didn’t have cilantro so omitted that and added green chilis instead of the vinegar because I wanted to use them. I would definitely make again. I halved the chili powder because I wasn’t sure about how spicy it would be, but would do the full amount next time. Thanks for sharing!
You’re welcome! Thank you, Kel.
Really good recipe. I’m always looking for a hearty vegetarian chili. I also added about a tablespoon of canned chipotle peppers and sauce which added a really nice smokey flavor and gave it a bit more depth.
Thanks, Kate!
Sounds like a great addition! Thanks for sharing.
My family and I just tried this recipe. We have been doing a vegan diet for a little while now, and I have missed some of those hearty dishes. This really hit the spot and was easily modified for completely vegan.
I’m glad you think so Shea! It can be tricky to make a lifestyle change and give-up some of your favorites.
Husband said best chilli I’ve ever made. Sorry for taking the credit! I am now a Firm believer in the smoked paprika!
Take the credit! I just provide the recipe, but you are the cook. :) Thank you for sharing!
Really good chilli, super easy and tasty. I used only two cans of beans total, one black and one kidney (that’s what I’m used to putting in chilli). I also used apple cider vinegar at the end. I will definitely make this again and again!
Wonderful, Melissa!
Literally just finished eating this and omg it’s so good! Only changes I made was I used two 10oz cans of tomatoes with green chiles cause that’s what I had in my pantry. I reduced the chili powder to 1 tsp because of the tomatoes with chiles and cause I’m pretty sensitive to spicy food. The end result was perfect! It still had a kick and was spicy to my standards but just enough to make it the perfect chili. Even my 3 year old ate a whole bowl with zero complaints. Thanks for the amazing recipe!
Wonderful! Make me some? Kidding! I appreciate the review, Joanna.
This is my favourite chili recipe of all time! I think the blending of a small portion of it makes it! Thanks!
I’m glad it is! I agree. The blending is key. Thanks for the review.
Your recipe was great! I am enjoying many of your recipes.
I must have got chili (and I live in the states) because I only added 3/4 TBS and it was zippy enough for my kids. I also added a heaping tsp of coco powder. I saw this in another chili recipe and loved the full flavor it produced. I also realized I didn’t have any black beans, so it was a white bean chili, and it worked out great! Love versatility of beans! We really enjoyed this chili! Thanks so much!
I really like your recipe.Sounds great for vegetarians.Looking forward to see other vegetarian recipes.
This Vegeterian Chili is so good very good tasting and Great consistency.
Awesome
Thank you for the detailed instructions. The recipe turned out great. Best of all I won the first place in my office chili cook-off competition.I have passed on your recipe to my friends. Thanks again.:-)
I’m a vegan !but my husband is not! I make this already forth times he just love it and me too!
thank you so much
Such an easy recipe to follow and tastes wonderful. I made a double batch for work today and it was such a hit. I’m going to make this again soon.
Nice recipe. I like and i want to try it.
I can’t believe I hadn’t made this until tonight! The flavors are fantastic.
I’m so glad you enjoyed it, Emilie! Thanks for the comment and star review!
Thank you, Emilie! :)
Thank you so much, Emilie! I’m glad you enjoyed it!
THIS CHILI TAKES THE CAKE. Cookie and Kate is my go-to blog for pretty much everything, as I looove vegetarian recipes that are easy to make, nutritious, and most of all, hearty and filling! This chili is seriously the bomb served with sour cream, avocado, and cheddar. My boyfriend and I doubled the recipe and it lasted us a full 7 nights. I hope it’s not gross that we used one batch of food for the full week…it was still amazingly delicious on the last night! Please make this recipe. It is truthfully food for the soul.
Thank you so much for your sweet words and review, Cat. I’m thrilled you and your boyfriend loved the chili so much!
I have cooked this recipe a couple of times now. The first time I used your suggested 2 tablespoons of chili powder… being from the UK I thought this was a US spelling of ‘chilli powder’ (and also stupidly not reading the notes below! opps!) and just added the chilli powder, not thinking about how incredibly, stupidly hot this would make it. The resulting chili was unbearably hot, and I ended up bulking it out so much our freezer was full of veggie chili!
This second time I googled what is in ‘chili powder’ (not found in my local shops), and after seeing its generally paprika, oregano, cayenne pepper and ground cumin along with garlic powder, I used added a teaspoon or half a teaspoon more of those spices to the recipe. Its now Perfect! Lovely recipe!
I didn’t know about UK “chilli” powder, but that makes sense! Thank you for letting me know!
I’m currently cooking this for the fourth time. I cook a double batch on Sunday and that’s lunch for 7 days. It seems to keep well enough in the fridge.
Thanks for the great guide for a non-cooker like me!
Hi, Andrew! I’m jealous you get to look forward to this chili for your lunches! I’m so glad you love it. Thank you for the comment and review!
This is legitimately the best chili recipe I’ve ever made. I liked it so much I made it twice in a row! I think the spice combo just puts it over the top. Thanks, Kate!
I love to hear that, Yvette! Thanks for commenting.
Absolutely loved this recipe! This was the first time I made vegetarian chili and it disappeared fast. I even had family members come over and carry out . The red wine vinegar, so creative and very tasty. I did replace the pinto beans with kidney beans (I used what I had at home). Delicious!
You have your own carry-out kitchen, that’s awesome! I love that your were able to share this with family too. Thanks so much for your review, Asha!
Hi!This looks great. I was just wondering, could I add tomato paste (and how much and at what step?) as I have some I want to use up. Thanks,I love your site and recipes!
I wouldn’t recommend tomato paste for this recipe. But, if you were just really needing to use it, you could put it in with the vegetables in step 1 after they have started to soften. Or, check out my minestrone recipe as I use it here. Enjoy!
This sounds absolutely amazing and the blending is genius! Definitely gonna give this a try!
Wonderful! Let me know what you think, Lena.
Thankyou Jessica for the “Yummy “ vegetarian chili recipe. My family loved it !
I added little piece of chopped ginger and topped with chopped spinach!
Love all your recipes….
You’re welcome! Chopped ginger sounds interesting. I bet it was delicious!
Made this for a big family dinner, and everyone raved about it! Definitely a keeper.
Great to hear! Thanks, Julie.