A thick, hearty vegetarian chili loaded with three beans, tomatoes, and smoky spices, 100% meatless and full of flavor. ♡
This vegetarian chili is the cozy one pot dinner I make on Sunday to feed me all week. Three kinds of beans, fire roasted tomatoes, sauteed peppers and onion, and smoky spices simmer into a thick, hearty chili. For more ideas, see our Vegetarian Enchiladas.
100% meatless, 20g of plant protein per bowl, and it tastes even better on day two. Let’s make it together.
Ingredients
Vegetarian Chili
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 cans (14.5 oz each) fire roasted diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 tbsp fresh lime juice
- 1/2 cup shredded cheddar, for topping
- 1/4 cup sour cream, for topping
- salt and pepper, to taste
How to Make Vegetarian Chili
- **Saute.** Heat oil in a large pot over medium heat. Cook onion and peppers 8 minutes until soft.
- **Bloom.** Add garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute, stirring.
- **Simmer.** Add tomatoes, all three beans, and vegetable broth. Bring to a boil, reduce to medium low.
- **Cook.** Simmer uncovered 30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- **Brighten.** Off heat, stir in lime juice. Taste and adjust seasoning.
- **Serve.** Ladle into bowls. Top with cheddar, sour cream, and scallions or cilantro.
Why This Recipe Works
Using three different beans instead of one gives this meatless chili layered texture and visual appeal. Kidney beans bring firmness, black beans add creaminess, and pinto beans break down slightly into the broth to thicken it. One kind of bean makes a monotone chili, three make a restaurant quality bowl.
Fire roasted tomatoes are the single ingredient that makes this chili taste smoky without any meat. They are charred over open flame before canning, which delivers a smoky depth that regular canned tomatoes cannot match. Combined with smoked paprika and cumin, the result tastes as deep as a beef chili.
Simmering uncovered for 30 minutes is the step most people rush. That long simmer is what lets the liquid reduce, the beans absorb flavor, and the chili develop its signature thick body. Covered or rushed chili stays thin and watery, every time. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Use fire roasted tomatoes for a smoky depth that plain canned tomatoes lack.
- Vegan swap: skip the sour cream and cheese, use cashew crema and vegan cheese.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 3 months. Thaw overnight and reheat on the stovetop.
- Add a squeeze of lime at the end. The acid wakes up every spice.
- Simmer uncovered the full 30 minutes for the thickest chili.
Variations
- Add cubed sweet potato or butternut squash for sweetness.
- Stir in a square of dark chocolate at the end for mole style depth.
- Use vegetarian beef crumbles for a heartier meat like texture.
- Add diced zucchini or corn for extra veggies.
- Top with crunchy tortilla strips and avocado for a taco bowl vibe.
- Make it vegan with cashew crema and vegan cheddar.
Looking for more vegetarian ideas? Try our Vegetarian Breakfast Casserole or Vegetarian Lasagna next.
Common Mistakes to Avoid
- Under simmering: Simmer uncovered a full 30 minutes. Short cook equals thin watery chili.
- Under seasoning: Taste and salt twice during the cook. Under salted chili tastes flat.
- Skipping the bean rinse: Always drain and rinse canned beans. The packing liquid is too salty and muddies the flavor.
- No acid at the end: Finish with lime juice or a splash of vinegar. The acid brightens every bite.
Vegetarian Chili
Ingredients
Method
- **Saute.** Heat oil in a large pot over medium heat. Cook onion and peppers 8 minutes until soft.
- **Bloom.** Add garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute, stirring.
- **Simmer.** Add tomatoes, all three beans, and vegetable broth. Bring to a boil, reduce to medium low.
- **Cook.** Simmer uncovered 30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- **Brighten.** Off heat, stir in lime juice. Taste and adjust seasoning.
- **Serve.** Ladle into bowls. Top with cheddar, sour cream, and scallions or cilantro.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
