This hearty homemade vegetarian chili is packed with bold flavor and wholesome ingredients. Made with simple pantry staples like beans, tomatoes, and warming spices, it’s the perfect meatless comfort food for cold days.

Why You’ll Love This Recipe

• Rich, smoky flavor without any meat
• Hearty and satisfying with plant-based protein
• Easily adaptable to your spice preference
• Great for meal prep with even better flavor the next day
• Can be made vegan and gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 large can (28 oz) or 2 small cans (15 oz each) diced tomatoes, with juices
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice, to taste
• Optional toppings: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese

Directions

1. In a large Dutch oven over medium heat, heat olive oil until shimmering.
2. Add onion, bell pepper, carrots, celery, and ¼ teaspoon salt. Cook for 7-10 minutes until vegetables are soft and onion is translucent.
3. Stir in garlic, chili powder, cumin, paprika, and oregano. Cook for about 1 minute until fragrant.
4. Add tomatoes with juices, black beans, pinto beans, broth, and bay leaf. Stir to combine and bring to a simmer.
5. Simmer uncovered for 30 minutes, stirring occasionally.
6. Remove from heat and discard bay leaf. Blend 1½ cups of chili (with some liquid) until smooth and return to pot. Alternatively, use an immersion blender or mash with a potato masher for texture.
7. Stir in chopped cilantro and vinegar or lime juice. Season to taste with additional salt if needed.
8. Serve with your favorite garnishes.

Servings and Timing

Servings: 4 large or 6 moderate servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

• Use kidney or white beans instead of pinto
• Add corn, zucchini, or sweet potatoes for extra veggies
• Make it spicier with jalapenos or cayenne pepper
• Top with vegan cheese or nutritional yeast
• Serve over rice or baked potatoes for a heartier meal

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in portion-sized containers for up to 3 months. Reheat on the stove over medium heat or in the microwave until warmed through.

FAQs

How can I make this chili less spicy?

Use less chili powder or choose a mild variety. You can also omit the paprika for a gentler flavor.

Can I use fresh tomatoes instead of canned?

Yes, use about 4 cups of chopped fresh tomatoes. You may need to add more liquid for the right consistency.

Is this recipe freezer-friendly?

Absolutely. Cool completely and freeze in individual containers for easy reheating.

What can I use instead of cilantro?

Try parsley or omit it altogether if you prefer.

Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then transfer to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

What if I don’t have sherry vinegar?

Red wine vinegar or lime juice works perfectly as a substitute.

Can I add meat to this recipe?

Sure. Ground beef or turkey can be added after sautéing the veggies. Brown the meat, then proceed with the rest.

How do I thicken chili?

Blending a portion of the chili or simmering uncovered for longer thickens it naturally.

What goes well with this chili?

Cornbread, baked potatoes, tortilla chips, or a side salad are great pairings.

How do I reduce the sodium?

Use low-sodium canned beans and tomatoes, and adjust salt to taste.

Conclusion

This homemade vegetarian chili is the ultimate cozy comfort food for any season. Whether you’re serving it for a game day crowd or meal prepping for the week, its rich flavor, healthy ingredients, and adaptability make it a staple worth repeating.

Print