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!
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.
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!
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
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 Recipe
- 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
- 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.
Recipe adapted from MyRecipes