Easy Vegetarian Chili is the best meatless chili, made with veggies and three types of beans!
I can’t get enough cozy soups this season.
I’m not usually a soup person, but for some reason they’ve really resonated with me lately. Maybe it’s survival mode, since I hate snow, winter, and being cold.
Soup warms you from the inside out, and no soup sticks with you better than chili. I love this on it’s own, as a dip for tortilla chips, on top of walnut burgers(!), and on vegetarian hot dogs.
This meatless chili is actually vegan, but I couldn’t bring myself to title it that way because I can’t be stopped with the freshly grated cheddar cheese and sour cream. If you want to keep it vegan, just leave the dairy off!
My favorite thing about vegetarian chili is how rich and savory it is. The beans are creamy, the soup is spicy, and it’s full of nutrition.
Top individual bowls with crunchy tortilla strips for a great texture experience. As long as you double check your beans and spices, the whole thing also happens to be gluten-free!
How do you make the best vegetarian chili?
The best vegetarian chili is made from simple ingredients like onions, carrots, black beans, kidney beans, cannellini beans, and tomatoes. It’s easy to chop, sauté and simmer the ingredients together so everything is ready in a little over an hour.
How long does vegetarian chili last in the fridge?
I keep my chili in a covered dish in the refrigerator for up to three days.
This easy vegetarian chili recipe can be customized! Here are a few ideas to get you started:
- Add two ribs of celery, diced, with the carrots
- Use more or less chili powder to taste
- Sprinkle individuals 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
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 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
- Cheddar cheese (optional)
- Sour cream or plain Greek yogurt (optional)
- Cilantro or Parsley (optional)
- Tortilla Strips (optional)
- Sliced Avocado (optional)
- 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.