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    Home » Vegetarian Soup Recipes

    Easy Vegetarian Chili

    Lindsay Moe

    1813 shares
    easy vegetarian chili

    This easy vegetarian chili recipe is the best meatless chili out there! Meat eaters, vegetarians, and vegans will all fall in love with this easy vegetarian recipe that uses black beans, cannellini beans, kidney beans, and plenty of veggies.

    a bowl of easy vegan chili in a blue bowl
    Jump to Recipe

    Vegetarian chili is the coziest soup of the season.

    Soup warms you from the inside out, and no soup sticks with you better than chili. I love vegetarian chili on it’s own, as a dip for tortilla chips, on top of walnut burgers(!), and on vegetarian hot dogs. 

    meatless chili recipe in a pot with a wood spoon

    If you want to keep this chili vegan, just leave the dairy off in the toppings. The meatless chili base itself is naturally vegan and gluten-free.

    My favorite thing about this easy vegetarian recipe 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. Other favorite toppings include diced jalapenos, shredded cheese, sour cream, avocado, and chopped cilantro or parsley.

    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
    easy vegetarian chili in a blue bowl topped with tortilla strips

    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.

    My easy vegetarian chili doesn’t use any special ingredients like lentils or grains to bulk it up, instead it’s naturally thick, creamy, and delicious!

    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. 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.

    easy vegetarian chili in a blue bowl

    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 love this meatless chili recipe you may also enjoy:

    • Vegetarian White Chili
    • Vegan Minestrone Soup
    • Veggie Pot Pie

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    easy meatless chili in a blue bowl with a spoon
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    a bowl of easy vegetarian chili in a blue bowl

    Vegetarian Chili

    A hearty vegetarian chili made with beans and vegetables.
    5 from 4 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 312kcal
    Author: Lindsay Moe

    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

    Adapted from Joy of Cooking

    Nutrition

    Calories: 312kcal | Carbohydrates: 52g | Protein: 15g | Fat: 6g | Sodium: 697mg | Potassium: 1310mg | Fiber: 16g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 69.7mg | Calcium: 174mg | Iron: 7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Kristen says

      January 11, 2019 at 11:43 am

      5 stars
      As always, your photography is GORGEOUS. And what a great recipe! So easy and flavorful. Thanks for sharing!

      Reply
    2. Jillian says

      February 20, 2019 at 4:03 pm

      Could this be made to simmer in a crockpot all day?

      Reply
      • Lindsay Moe says

        February 20, 2019 at 5:46 pm

        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.

        Reply
    3. Irene says

      October 27, 2020 at 8:08 pm

      5 stars
      Excellent! I was a little doubtful about carrots and 2 whole peppers but every ingredient works so well together.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    1813 shares