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.
I will cook this tomorrow :) looks divine and comfy!
I hope you love it, M!
This chili sounds great. I’ve tried a lot of them and generally get tired of them, but am always game to try one more.
Thanks, Susan! Hope you enjoy this one!
Hi. Your recipe is similar to mine, but I will try yours since I love all your recipes! FYI, on item #3, I think you meant “diced” tomatoes instead of “drained” tomatoes.
Thank you for pointing out that error, Rose. I just fixed it!
Thanks for the tip about blending a portion of the chilli!
if I use dried beans, hydrated and boiled first, how much would be the dry weight I need of the pintos and black beans? Thanks
Hi Elaine, I think you’d need 1/2 cup dried pinto beans and 1 cup dried black beans. Here’s a chart with more conversions.
I could literally eat chili every day of winter…can never have enough different veg chili recipes. I’m jealous of your cold weather–nothing but rain in the Northeast for us so far!
Me, too! Stay warm and dry up there.
Found this recipe and your site on pinterest. Never really had chili before and decided to try it. LOVED, thanks so much. My future husband will thank me one day for these amazing meals I’m learning how to cook.
This looks delicious. I’m on my way to the grocery store to buy the ingredients right now. That’s dinner sorted :)
Thanks, Esther! Hope it turns out wonderfully for you. Please let me know!
This was indeed delicious. Just as delicious as I anticipated. Great recipe, thank you. I just added a couple of portobello mushrooms (because I love them).
And the blending was genius. Never thought of that idea.
Hooray, thanks Esther! Your mushroom chili sounds awesome.
We have vegetarian chili at least once a week in the fall, haha. I can’t wait to try this version!
Looks delish! I think I’ll put my slow cooker to work and attempt to make it that way…. We’ll see how it turns out!
How did it turn out???
I’m very curious how this works in a slow cooker!
Making this today, last time I made chili I just threw everything in the Crock-Pot and it was lacking depth, I say definitely sautee and brown the vegies in a little oil (water will work if sos free) before adding to crock pot. Probably still good to blend a small amount to thicken.
I’m not vegetarian but that looks so good!
I am a mediocre cook, but this was top drawer! We had it tonight with cast iron skillet cornbread. Yummy!
Yay! This chili plus skillet cornbread sounds so awesome.
It looks absolutely delicious. I have been looking for nice, hot vegetarian dishes for this cold and grey weather. Thank you for sharing!
My Vitamix is absolutely my favorite kitchen appliance. Love it. And this chili looks like the perfect treat after I have eaten way too many Thanksgiving leftovers!
Hi Kate!
Nice blog I stumbled upon =)
Chilis is one of my favourite leftover meals (right after Curry) and I also like to make it in the shortest time possible.
I usually add soya granules to it, as I like the meaty texture to it and because the extra protein source will stuff you like a thanksgiving turkey.
Your recipe just inspired me to use my sweet potatoes for a chili instead of just roasting them in the oven! Thanks and have a great first Sunday in Advent :)
Sabrina
Thanks for saying hello, Sabrina! I think you will enjoy sweet potato chili. :)
Hey Kate, thanks for this recipe; it looks simple and delicious. Do you have any tips about preserving it? In particular, do you think it would freeze well;? I’d like to make a full batch to have on hand, but I’m only one person so might not be able to eat it fast enough. Thanks! :)
Hi Sarah, I’m sorry I didn’t answer sooner! Yes, this chili should freeze very well. I like to freeze soups like this in mason jars. Just wait until it has cooled to room temperature and leave some room for expansion in the jar. Wait to screw on the lids until the jars are completely frozen.
I am ALWAYS looking for new chili recipes to try! Love that this can go from pot to table in such a short time and still be BIG on flavor!
Just made a double portion this morning.
Tops! 5 stars.
As good as the sweet potato chili recipe!
Thanks.
Hooray, thanks Pete!
I made this today and made a few changes. I had white kidney beans, aduki beans, and black beans, so I used them. It was easy, and I had the rest of the ingredients available, but not cilantro, I don’t like it. I am not normally a chili eater, but this was so good. It will be my lunches and dinners for this week, but I canned it, so it will last.
Thanks so much for your lovely recipes.
Thank you, Mary! I’m so glad you enjoyed this chili.
We’re here in Kansas–which is completely iced over and so we are relying on the staple pantry items for dinner. Chili it is! I love your idea of blending some of it! That’s brilliant. Thanks for the pro-tip.
We had this recipe today and it was delicious. My husband the meat eater loved it. We will have chili for lunch and dinner the whole week.
Thank you, Suheyl! I’m glad to hear you both enjoyed it.
This was awesome. Another home run from C+K! Hope you had a great thanksgiving weekend. Cheers from Toronto.
Hooray! Thanks, Deepthi. :)
Great recipe! Perfect for a cold night over rice. I notice you use chili powder in several recipes and I’m wondering if there is a particular brand you like?
That’s a good question. I’ve been using Target’s Archer Farms brand and like it fine. I love ancho chili powder, too, which is harder to find but has a fresher flavor.
This is a perfect basic chili recipe! I just want to make a bowl and curl up on the couch with a Christmas movie. Beautiful pictures!
Made this chili today and it was DELICIOUS! My husband had no idea it was totally vegetarian.
Success!!! :)
I’m debating about which Vitamix to get because I also want to be able to grind grains for flour. Does your Vitamix have this ability?
The chili looks yummy. Thanks.
Hi Enid, I’m so sorry for my delay! The Vitamix offer is still available, if you’re still interested. I have successfully ground up oats and chickpeas to make flour in my Vitamix. I haven’t tried wheat berries or other options, but I think the Vitamix can handle them! The inside of your container might turn a little cloudy from the beating, but it shouldn’t affect its functioning at all.
The Vitamix can easily do wheat berries too. For anything like that, you should be using the dry container.
I made this last night and it was a hit! Thanks! :)
Glad to hear it, Kerry! Thank you for letting me know!
This sounds seriously delicious. Love the idea of blending a portion to make it super thick!
I just made this tonight and I couldn’t even wait for my husband to come home to eat a giant bowl of it. It is SO delicious and flavorful!!! Yum!!!!! Thank you!
Yay, thanks Ellie!
I made this tonight. It was amazing! Hands down, best chili ever. I’m not prone to exaggeration–this is truly delicious. So flavorful and fresh-tasting yet still hearty and comforting. A winner!!
Yes!!!! Thank you, Lindsay! Happy to hear it.
Absolutely delicious as always Kate! I managed to slice my hand open on a can of beans making it and ended up in A&E, but when I got back at 1am (my flatmate finished it off for me!) it hit the spot just right. Thanks for being awesome.
Oh no! I’m so sorry you cut your hand, Fiona. I just cut my finger on a can the other day and it took forever to heal. Glad you enjoyed the chili nonetheless.
It’s amazing how your recipes never fail to disappoint or are just ok. I made this last night and again, my family raved about it. Even my vegetarian-hating meat-loving father-in-law had two bowls AND asked for the recipe!! He was making lip-smacking noises as he was eating it. Receive is simple and quick to make. The blending definitely made it like a chili rather than a thick soup. Kept recipe exactly as written. Thanks, Kate! Can’t wait for your book!!!
Woohoo!!!! Thank you for letting me know, Trish! :)
I’m definitely collecting chili recipes this time of year! the time saving aspect of this one is incredibly appealing, not to mention it looks delicious!
I’m a huge fan of your recipes plus I see you’re from Oklahoma. My son attends OU and loves it.
Any way I want to purchase a reconditioned Vitamix. Are you able to make juices using apples & carrots or do you need a juicer. I’m tired of leaking blenders and I’m ready to try the Vitamix. I will order as soon as I hear from you.
Thanks,
Fran
Hi Fran! I am on OU grad! Boomer. :) I have made juices with carrots and beets in my blender. You’ll need to add some water to the blender to help it get some traction, and then you might need to strain it if you don’t like thick juice or sediment in your juice (I just use a fine-mesh strainer for this). That all really depends on the type of produce and your own preferences. Here are some resources from Vitamix—an article on juicing with a Vitamix and ten juices you can make with your Vitamix.
This looks really good. Homemade veggie chili is a regular in our house. I’ll have to try it with smoked paprika – not a seasoning I have used much. My secret ingredient is sweet potatoes – divine! and of course cayenne pepper! and always accompanied by cornbread baked in a cast-iron skillet – my go-to recipe for that is
http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/
It’s really moist and wonderful.
Thank you, Richard! I don’t love smoked paprika in a lot of applications, but it definitely makes this chili. I am saving that cornbread recipe. Thank you!
For the cornbread recipe you can definitely use less sugar than it calls for. – R.
I love your soups! I’ve tried so many of them and they’re all great. This one is no exception :) I added some leftover butternut squash and it was tasty!
Thank you, Bea! Happy to hear it!
I made some damn fine chill tonight! Oh wait, it was your damn fine chili recipe! Thanks for another keeper.
Haha, success! Thanks, Wendy!
Another winner, Kate. Mrs. Bill is becoming vegan and you might make a veggie cook out of this quasi-omnivore yet!
Actually we have been moving towards a more organic, meatless and locally grown diet and you help!
Thanks.
Bill
Thank you, Bill! I’m so glad you’re enjoying my recipes. :)
Fresh, spicy, and soooo good. I added an ounce or two of mushrooms and topped the bowl with a humongous dollop of Greek yogurt to temper the wallow of spice on my palate. Perfect for enjoying our New Mexico weather.
Thank you, Chris! :)
Phenomenal chili recipe and thanks for yet another excuse to add avocado to my day! I added fresh black pepper and cayenne for some heat at the end, but other than that, this is perfect as is :-)
Thank you, Tricia! Happy to hear it!
I made this a few nights ago. It was quick and easy and the flavor was great. It was even better on nights two and three. Thanks for the recipe!
Happy to hear it! Thank you, Tim!
This chili recipe was amazing!! I was pretty stoked to find another use for my smoked paprika. Even after complaining about the lack of meat, my fiance loved the chili. I went back for seconds and am SO looking forward to leftovers for lunch tomorrow. I am also in the middle of finals and only had to spend only about 20 minutes actually cooking, which I was grateful for.
So, so good. Your recipes might just turn me into a complete vegetarian!
Hooray! Thank you, Lauren! Hope you get some time to relax after finals are over.
Its Looks Divine and Delicious. You have shared one of my favourite dishes. I have made it few days back I added little fresh black pepper and cayenne to make it more delicious and fancy. Thanks for sharing.
Thank you, Mikkel. I’m glad you enjoyed the chili!
Had to make this again … well my husband requested it. In-laws were here and they raved about it. My step father-in-law said “my” chili was better than my mother-in-laws (his wife) – this did not go down too well with her as she’s known amongst her family and friends for her culinary skills and creations! She did concede “mine” was very good and her chilis are just different. I had to make a double batch as my husband liked it so much the first time that he wanted to have a lot more leftovers this time around. I personally wouldn’t change a thing in this recipe. It is the best chili I’ve ever had. The only thing I omitted this time was chili powder but ONLY because my son loved it the first time but found it too spicy (even though it really wasn’t) so he begged me to leave it out. Everyone just added their own chili flakes to their own bowls. Had to post review again to let everyone know that it wasn’t a first-time fluke that it was so delicious. Second time making it and it really is so darn delicious!
Well, that’s quite an endorsement! Thank you so much, Trish. Delighted to hear that this chili has become a family favorite!!!
This is the best vegetarian chili I have ever tried!! Thanks so much for a great gluten free/dairy free recipe.
Hooray, thanks Allison!
This is honestly the best veggie chili I’ve ever had! I made it today, and have plenty left to freeze for future yumminess. I didn’t blend any of it, just left it in its whole gorgeousness. Served it with some rice. Christmas day – who needs turkey!
Yay! Thank you, Liz! Happy to hear it.
Looks delicious! Do you think this recipe would work in a slow cooker?
I think so, but I haven’t tried!
I made this tonight. I was delicious. I substituted a few things. I cut down on the bell pepper and added a jalepeno for spice. I also used small pink beans instead of the pintos. Finally, I drained a can of corn and added that as well.
I served it with cheddar cheese and sour cream for garnish and cornbread. Yummmmy!
Thank you for letting me know, Michael! Your version sounds awesome!
Just made this – it was absolutely great. I have trouble eating new foods but this recipe was a great way to introduce new beans into my diet – I recommend this recipe for people trying to get their kids to eat more beans!
Thank you, M! Happy to hear it!
Kate, I am making this delicious recipe for like the 5th time! I want you to know that you have made staying vegan soooo easy!!!! I’m the only vegan in my family, but when I make your recipes, everyone, friends included, LOVE THEM!!!
Hooray! Thank you so much, Tanya. :)
This is the first time I have commented on any food website, but was so impressed with this recipe I wanted to take the time to say thank you! So easy to make and with largely store cupboard items it was a breeze! Discovered I didn’t have any paprika whilst cooking but it still turned out amazing.
Eating this right now with rice and some greek yoghurt and avocado and it is just the best. This recipe is a keeper!
Thank you.
Thank you, Lucy! I really appreciate your comment and I’m glad to hear you loved the chili! Hooray!