This easy vegetarian chili is a wholesome, protein-packed recipe that's perfect for weeknights, game day, or any chilly evening. Loaded beans, veggies, and bold flavor, this is a cozy meatless chili recipe that even meat eaters will love!
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This vegetarian chili is the ultimate comfort food for fall and winter. Hearty, flavorful, and packed with plant-based protein, it's the kind of soup that warms you up from the inside out.
The chili base is delicious and nutritious thanks to creamy beans, smoky spices, and a rich tomato base. I love serving it on its own, scooping it up with tortilla chips, or piling it on top of walnut burgers or a fun twist!
Ingredients
- Olive oil
- Carrots
- Red bell pepper
- Green bell pepper
- Onions
- Garlic
- Jalapeno pepper
- Chili powder
- Ground cumin
- Canned diced tomatoes
- Kidney beans
- Cannellini or Great Northern beans
- Black beans
- Tomato juice
- Salt
- Toppings of your choice, like cheddar cheese, sour cream, avocado, or tortilla strips
How to make vegetarian chili
- Heat olive oil in a large saucepan over medium heat.
- Add the carrots, red pepper, green pepper, onion, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
- Add the jalapeno, chili powder, and cumin. Cook, stirring, for 2 minutes.
- Add tomatoes, kidney beans, cannellini beans, black beans, tomato juice, and salt to taste. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, stirring occasionally for about 45 minutes.
- Taste and adjust the seasonings. Ladle into bowls and serve with cheddar cheese, a dollop of sour cream, and tortilla strips if desired.
Top tips
Use a mix of beans
Since this is chili has no meat, I like to use a mix of beans for the best taste and texture. Kidney beans, black beans, and canellini beans are my favorite, but feel free to mix and match your favorite beans!
Don't skip the simmer
Let the chili bubble on the stove for at least 45 minutes so the flavors meld together. The longer it cooks, the better it tastes!
Pro tip: chili tastes even better the next day once the flavors have had time to develop, so this recipe is perfect for meal prep.
How to store leftover chili
I keep my chili in a covered dish in the refrigerator for up to three days. You could also freeze it in an airtight container for up to three months. Thaw in the refrigerator overnight, and/or heat in the microwave or on the stovetop until warm.
What to serve with vegetarian chili
- Moist cornbread
- Baked pita chips
- The best vegan salad
- Sweet potato fries
- Roasted corn pico de gallo
- Radish salsa
- Crockpot mashed potatoes
Tips for customizing vegetarian chili
- Add two ribs of celery, diced, with the carrots
- Use more or less chili powder to taste
- Sprinkle individual servings with your favorite hot sauce (<- affiliate link to mine!)
- Mix and match whatever beans you have on hand such as pinto
- Make a soupier chili by adding more tomato juice or some vegetable broth
- To make it vegan, use vegan cheese and vegan sour cream for toppings
FAQ
Yes! The chili base is naturally vegan. Just skip the cheese and sour cream on top, or use your favorite dairy-free alternatives.
If you want a thicker chili, mash some of the beans with a spoon, or simmer the chili uncovered until it reduces.
More vegetarian soup recipes
- Vegetarian White Chili
- Vegan Minestrone Soup
- Vegan Pumpkin Soup
- Vegan Carrot Ginger Soup
- Butter Bean Soup
- Easy Vegan Minestrone Soup
- Red Wine Tomato Soup
- Vegan Chicken Noodle Soup
- Vegetarian Ramen
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 medium or 2 small onions, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 28 ounces canned diced tomatoes with their juice
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned cannellini or Great Northern beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 1 cup tomato juice, more as needed
- Salt
- Cheddar cheese, (optional)
- Sour cream or plain Greek yogurt, (optional)
- Cilantro or Parsley, (optional)
- Tortilla Strips, (optional)
- Sliced Avocado, (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the carrots, red pepper, green pepper, onion, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.
- Add the jalapeno, chili powder, and cumin. Cook, stirring, for 2 minutes.
- Add tomatoes, kidney beans, cannellini beans, black beans, tomato juice, and salt to taste. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, stirring occasionally until the flavors are blended, about 45 minutes. If it begins to look too dry add more tomato juice or water as needed.
- Taste and adjust the seasonings. Ladle into bowls and serve with cheddar cheese, a dollop of sour cream, and tortilla strips if desired.
Notes
Kristen says
As always, your photography is GORGEOUS. And what a great recipe! So easy and flavorful. Thanks for sharing!
Jillian says
Could this be made to simmer in a crockpot all day?
Lindsay Moe says
I haven't tried it but I definitely think it would work. If it starts to dry out, just add more vegetable stock to your liking.
Irene says
Excellent! I was a little doubtful about carrots and 2 whole peppers but every ingredient works so well together.
MME WENDY FAGES says
Excellent! So perfect for this rainy night. I had no prepared black beans so I added cubed tempeh to the onions, peppers garlic and carrots once they were soft. I added a healthy teaspoon of sea salt ans served it with rice. There's enough left for burritos on Friday! Thank you, great share.
Lindsay Moe says
I'm so glad you enjoyed it, thanks for sharing your serving suggestions!