Soups & Stews > Chilis > Vegetarian Chili > Classic Vegetarian Chili Recipe

Hearty Vegetarian Chili

This classic vegetarian chili is packed with flavor and plant-based protein. It's a comforting and satisfying meal perfect for a chilly evening. Easily customizable with your favorite vegetables and toppings!

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 1 medium, chopped Green Bell Pepper
  • 1 medium, chopped Red Bell Pepper
  • 4 cloves, minced Garlic
  • 2 tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon (optional) Cayenne Pepper
  • 28 ounces, undrained Diced Tomatoes
  • 15 ounces, drained and rinsed Kidney Beans
  • 15 ounces, drained and rinsed Black Beans
  • 1 cup, frozen or canned (drained) Corn
  • 1 cup Vegetable Broth
  • to taste Salt
  • to taste Black Pepper

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Spices

Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.

Combine Ingredients

Pour in the diced tomatoes (undrained), kidney beans, black beans, corn, and vegetable broth. Stir well to combine.

Simmer

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

Season and Serve

Taste and season with salt and black pepper as needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Nutrition Facts Estimated per 100g of product

Please note that this is an estimate and can vary based on specific ingredients used.

  • Calories: Approximately 90-120 kcal
  • Protein: 4-6g
  • Carbohydrates: 15-20g
  • Fat: 2-4g
  • Fiber: 4-6g

Other Considerations for Nutrition

To reduce sodium, use low-sodium vegetable broth and rinse the beans thoroughly. For a spicier chili, increase the amount of cayenne pepper or add a chopped jalapeño.

← Hearty Sweet Potato and Black Bean Chili Smoky Black Bean Chili →

FAQ

  • Can I use different types of beans?

    Yes, you can substitute other beans like pinto beans, cannellini beans, or great northern beans. Adjust the amount to your liking.
  • Can I make this chili in a slow cooker?

    Absolutely! Sauté the vegetables and spices as directed in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Can I freeze this chili?

    Yes, chili freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.