This hearty vegetarian chili is a comforting one-pot wonder perfect for chilly evenings. It’s deeply flavorful, flexible with ingredients, and loved by all—even meat-lovers. This vegetarian chili tastes even better the next day, making it ideal for meal prep.
Looking for Vegetarian Chili inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Recipes favorites.
Why You’ll Love This Vegetarian Chili
- Hearty & satisfying: Packed with beans and savory spices for a rich, umami experience.
- Flexible ingredients: Swap beans, adjust heat, or add extra veggies easily.
- Meal prep friendly: Flavors deepen overnight for easy make-ahead meals.
- Crowd-pleasing: Universally loved by vegetarians, vegans, and omnivores alike.
Ingredients & Tools
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons tomato paste
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) diced tomatoes
- 1 can (240 g) kidney beans, drained and rinsed
- 1 can (240 g) black beans, drained and rinsed
- 1 can (240 g) pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Tools: A large heavy-bottomed pot or Dutch oven, wooden spoon, measuring spoons and cups, and a can opener.
Notes: Quality spices make a difference—chili powder and smoked paprika are flavor stars. Rinsing beans controls sodium and brightens taste.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 6 g |
| Carbs: | 55 g |
| Fiber: | 16 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why use three types of beans? The combination of kidney, black, and pinto beans gives a wonderful mix of textures and flavors—creamy, firm, and earthy—that makes each bite interesting. You can use any beans you like, but this trio is my favorite.
- Is the jalapeño necessary? It adds a subtle heat and fresh kick, but if you’re sensitive to spice, you can reduce or omit it. For extra heat, leave the seeds in or add a pinch of cayenne.
- Can I use fresh tomatoes instead of canned? You can, but canned tomatoes provide a consistent, rich base and save time. If using fresh, you’ll need about 4-5 large tomatoes, peeled and crushed.
- What’s the deal with smoked paprika? This ingredient is a game-changer—it adds a deep, smoky flavor that mimics the richness of traditional meat chili. Don’t substitute it with regular paprika; the flavor profile just won’t be the same.
How to Make Vegetarian Chili
Step 1: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes, until they start to soften and become fragrant. You’ll notice the onions turning translucent and the peppers brightening in color—this is when their natural sweetness begins to develop, which forms the flavor foundation of your chili.
Step 2: Stir in the minced garlic and chopped jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly. Then, add the tomato paste and cook for 1-2 minutes, stirring constantly. This step, known as “blooming” the tomato paste, deepens its flavor and removes any raw, tinny taste.
Step 3: Add the chili powder, cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices, and cook for about 1 minute until they become aromatic. Toasting the spices like this really wakes them up and unlocks their full potential, giving your chili a richer, more complex flavor.
Step 4: Pour in the crushed tomatoes, diced tomatoes, and vegetable broth, stirring to combine everything. Scrape any browned bits from the bottom of the pot—those little caramelized bits are packed with flavor. Bring the mixture to a gentle simmer, then reduce the heat to low.
Step 5: Add all the drained and rinsed beans to the pot, and give everything a good stir. Let the chili simmer uncovered for 20-25 minutes, stirring occasionally. You’ll notice the sauce thickening and the flavors melding together beautifully. The chili is ready when it’s thick, bubbly, and deeply aromatic.
Step 6: Season with salt and black pepper to taste. Remember, the beans were rinsed, so you’ll likely need a good pinch of salt to balance the flavors. Let the chili sit for 5-10 minutes off the heat before serving—this resting time allows the flavors to settle and intensify.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 5 days.
- Freezer: Portion into freezer-safe containers or bags, freeze up to 3 months.
- Reviving: Reheat gently on stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Cornbread — The slight sweetness and crumbly texture of cornbread are perfect for soaking up every last bit of chili.
- Jalapeño Cheddar Biscuits — These add a cheesy, spicy kick that complements the smoky notes in the chili beautifully.
- Simple Green Salad — A crisp salad with a tangy vinaigrette provides a refreshing contrast to the rich, hearty chili.
Drinks
- Ice-cold Mexican Lager — The light, crisp beer cuts through the richness and spice, making each bite feel fresh again.
- Spicy Margarita — A cocktail with a bit of heat echoes the chili’s spices and adds a fun, celebratory touch.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate between spoonfuls.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamon-dusted churros and rich chocolate are a decadent finish that feels just right.
- Flan — Its creamy, caramel-topped custard is a cool, smooth contrast to the spicy, robust chili.
- Orange and Almond Cake — The bright citrus and nutty flavors provide a light yet satisfying end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the tomato paste bloom. If you don’t cook the tomato paste for a minute or two, your chili can taste a bit flat and tinny. Taking that extra time makes a world of difference.
- Mistake: Overcooking the garlic. Burnt garlic turns bitter and can overpower the entire dish. Add it after the onions and peppers have softened, and cook just until fragrant.
- Mistake: Not letting the chili simmer long enough. Rushing the simmering time means the flavors won’t have
Vegetarian Chili
Make the best Vegetarian Chili with this easy recipe. It's packed with beans, savory spices, and perfect for meal prep. Get the full recipe now!
Ingredients
For the chili:
-
2 tablespoons olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
1 green bell pepper (diced)
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3 cloves garlic (minced)
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1 jalapeño (finely chopped (seeds removed for less heat))
-
2 tablespoons tomato paste
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1 can crushed tomatoes (400 g)
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1 can diced tomatoes (400 g)
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1 can kidney beans (240 g, drained and rinsed)
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1 can black beans (240 g, drained and rinsed)
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1 can pinto beans (240 g, drained and rinsed)
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2 cups vegetable broth
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1 tablespoon chili powder
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1 teaspoon ground cumin
-
1 teaspoon smoked paprika
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1/2 teaspoon dried oregano
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Salt and black pepper (to taste)
For the optional toppings:
-
shredded cheese
-
sour cream
-
avocado
-
cilantro
-
lime wedges
Instructions
-
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes, until they start to soften and become fragrant. You’ll notice the onions turning translucent and the peppers brightening in color—this is when their natural sweetness begins to develop, which forms the flavor foundation of your chili.01
-
Stir in the minced garlic and chopped jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly. Then, add the tomato paste and cook for 1-2 minutes, stirring constantly. This step, known as “blooming” the tomato paste, deepens its flavor and removes any raw, tinny taste.02
-
Add the chili powder, cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices, and cook for about 1 minute until they become aromatic. Toasting the spices like this really wakes them up and unlocks their full potential, giving your chili a richer, more complex flavor.03
-
Pour in the crushed tomatoes, diced tomatoes, and vegetable broth, stirring to combine everything. Scrape any browned bits from the bottom of the pot—those little caramelized bits are packed with flavor. Bring the mixture to a gentle simmer, then reduce the heat to low.04
-
Add all the drained and rinsed beans to the pot, and give everything a good stir. Let the chili simmer uncovered for 20-25 minutes, stirring occasionally. You’ll notice the sauce thickening and the flavors melding together beautifully. The chili is ready when it’s thick, bubbly, and deeply aromatic.05
-
Season with salt and black pepper to taste. Remember, the beans were rinsed, so you’ll likely need a good pinch of salt to balance the flavors. Let the chili sit for 5-10 minutes off the heat before serving—this resting time allows the flavors to settle and intensify.06
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