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

Drain and rinse 1 can black beans and 1 can 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 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.

Serve chili topped with shredded cheddar cheese and jalapenos or your favorite toppings.

It’s so quick and easy 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 recipe for warming comfort food!

Check out some of our other vegetarian dishes: Vegetarian Burrito, Baked Buffalo Cauliflower Bites, and Vegetarian Hot and Sour Soup.

Vegetarian Chili Recipe

Print Recipe
5 from 7 votes

Vegetarian Chili

Vegetarian Chili – So easy and delicious you won’t even miss the beef!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup, vegetarian
Cuisine: American
Keyword: chili, easy, Vegetarian
Servings: 4
Calories: 504kcal
Author: Don’t Sweat The Recipe

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 garlic cloves, 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

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Recipe adapted from MyRecipes

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Comments

  1. Reply

    I’m pinning this recipe to try this upcoming Lent for a Friday meal! Thanks for sharing it with us for Tuesday Talk! -Jessica, Sweet Little Ones

    1. Reply

      I hope you enjoy it as much as we do! Thanks, Jessica!

  2. Reply

    I could go for a bowl of this… right now. 🙂 Great pics!

    1. Reply

      Thanks, Barbara!

  3. Reply

    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. Reply

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

  4. Reply

    5 stars
    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 Collection

    1. Reply

      Thank you Olivia!

  5. Reply

    5 stars
    OMG this looks amazing! I’m trying it out this weekend! thanks for sharing at #funtasticfriday

    1. Reply

      Thank you, Lindsay!

  6. Reply

    5 stars
    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.

  7. Reply

    5 stars
    Thank you for sharing your recipe with Delicious Dishes Recipe Party this week! We hope you’ll come back next week for more yummy goodness!

  8. Reply

    5 stars
    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 Helen

  9. Reply

    5 stars
    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. #sharewithme

  10. Reply

    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!

  11. Reply

    5 stars
    Thanks so much for sharing your awesome Chili with us for The Texas Star Chili Cook Off 2016!
    Miz Helen

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