Print

Vegetarian Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty vegetarian chili is packed with vegetables, beans, and spices, delivering smoky, savory flavor with every bite. It’s a comforting one-pot meal that’s naturally vegan and gluten-free, perfect for chilly days and makes even better leftovers.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

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, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1½ teaspoons smoked paprika

1 teaspoon dried oregano

1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with juices

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) 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 garnishes: avocado, tortilla chips, sour cream, grated cheddar cheese, additional cilantro

Instructions

  1. In a large pot over medium heat, heat the olive oil until shimmering. Add onion, bell pepper, carrots, celery, and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 7–10 minutes.
  2. Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for about 1 minute until fragrant.
  3. Add tomatoes with juices, black beans, pinto beans, broth, and bay leaf. Stir and bring to a simmer. Cook uncovered for 30 minutes, stirring occasionally.
  4. Remove bay leaf. Blend 1½ cups of the chili and some liquid until smooth, then return to the pot. Alternatively, use an immersion blender or mash with a potato masher to thicken.
  5. Stir in chopped cilantro and vinegar or lime juice to taste. Season with additional salt if needed. Serve hot with desired garnishes.

Notes

  • This chili is vegan and gluten-free. Use plant-based toppings to keep it vegan.
  • Blending a portion of the chili creates a thick, hearty texture without a long cook time.
  • Freeze leftovers in portioned containers for up to 3 months.
  • Adjust spices based on your chili powder’s heat level—start with less if unsure.

Nutrition

Find it online: https://cheftinaskitchen.com/vegetarian-chili/