Vegetarian Chili

This vegetarian chili is so good even the biggest meat-eater is a fan.  

Perfect for the Meatless Monday menu or any day of the week. It’s easy and cooks in about 40 minutes.  No one will miss the beef, I promise!

Vegetarian chili, garnished with cheese and jalapenos, in a white bowl.

What You’ll Need

This recipe uses simple ingredients that you probably already have in your pantry and kitchen. All you need is a few cans of beans, spices, vegetable stock, and canned tomatoes.

You can even swap out the black beans for pinto beans. Mix it up however you choose.

How to Make the Best Vegetarian Chili

Drain and rinse 1 can of black beans and 1 can of kidney beans. (Do not drain the third can.)

In a large Dutch oven over medium-high, heat the olive oil, add onion and saute for 5 to 6 minutes or until tender.

Add garlic and saute another 1 to 2 minutes.

Vegetarian Chili in a white bowl garnished with shredded cheese and jalapeno slices.

Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.

Stir in diced tomatoes, drained and undrained beans, and 2 cups of vegetable stock.

Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer,  for 30 minutes, stirring occasionally.

If you would like to bulk it up a little more add some frozen corn and bell pepper.

Season to taste with salt and black pepper.

It’s so quick and easy that I forgot to take prep photos.  Please forgive me.  I don’t think you will need them to prepare this recipe anyway.

The vegetarian in your life with love this veggie chili for warming comfort food!

Toppings

This vegetarian chili recipe is dairy-free and vegan. You can keep toppings vegan or vegetarian.

  • Shredded cheddar cheese
  • Avocado (sliced or diced)
  • Sour cream
  • Crumbled tortilla chips
  • Fresh cilantro
  • Diced jalapenos
Storing and Freezing

Let cool to room temperature, and store in an air-tight container for up to 4 days in the refrigerator. Reheat in the microwave or the stovetop.
Follow the above storage instructions but put in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Vegetarian chili, garnished with cheese and jalapenos, in a white bowl.

Vegetarian Chili Recipe

So easy and delicious you won't even miss the beef!
4.56 from 9 votes
Print Pin Rate
Course: Soup, vegetarian
Cuisine: American
Keyword: chili, easy, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 504kcal
Author: Leigh Harris

Ingredients
 

  • 30 ounces black beans (1 drained, 1 undrained) (2 – 15 oz cans)
  • 15 ounces kidney beans (drained) (1 – 15oz can)
  • 1 medium sweet onion, chopped
  • 2 cloves garlic , minced
  • 2 tablespoons olive oil
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon salt
  • 29 ounces fire-roasted tomatoes 2 – 14.5-oz. cans
  • 2 cups vegetable stock

Instructions

  • Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain the third can.)
  • Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender.
  • Add garlic and saute another 1 to 2 minutes.
  • Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.
  • Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock.
  • Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer,  for 30 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Serve chili with desired toppings.

Nutrition

Calories: 504kcal | Carbohydrates: 82g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Sodium: 1245mg | Potassium: 1119mg | Fiber: 27g | Sugar: 9g | Vitamin A: 1752IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 8mg

Recipe adapted from MyRecipes

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17 Comments

  1. This looks very appetizing 🙂 We have a meat eating guest staying with us and I want to cook something for him that he will enjoy, but without adding meat. This might do the trick!
    #sharewithme

    1. I hope this recipe pleases them. My husband (BIG meat guy) really enjoyed this chili. Thank you for stopping by, Joanna!

  2. This looks yummy! Great job with your photos too.

    Thank you for sharing with us at Thursday Favorite Things Blog Hop.

    Olivia- Co-Hostess
    Reinvented Collection5 stars

  3. Your Vegetarian Chili sounds incredibly tasty, the perfect warming meal for a cold day! Thank you for bringing this recipe to the Hearth and Soul Hop. Sharing.5 stars

  4. Your Vegetarian Chili looks fantastic, we would just love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen5 stars

  5. Oh I love a good chilli recipe this sounds amazing as I am hungry right now I could do with a bowl of it. lol Thanks for linking up to Share With Me. #sharewithme5 stars

  6. With all that goodness, you won’t miss the meat!! Yum!! Thanks for sharing on my Link Party “My 2 Favorite Things on Thursday” !! Hope to see you you tomorrow! Pinned!

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