If you’re looking for a comforting, hearty dish that comes together with minimal fuss but bursts with vibrant flavors and textures, you have to try this Easy Vegetarian Chili Recipe. It’s packed with a colorful medley of fresh veggies, wholesome beans, and a perfect blend of spices that create a warm, satisfying meal anyone will love. Whether you’re a longtime vegetarian or simply craving a delicious plant-based dinner, this chili is a fantastic choice that’s as nourishing as it is delicious.
Ingredients You’ll Need
Sometimes the simplest ingredients make the most memorable meals. Each item in this chili plays an essential role, from giving the chili its rich texture to adding bold flavor and brilliant color, all combining into a dish that’s satisfying and exciting.
- 1 tablespoon olive oil: The base for sautéing, it adds a gentle richness to the vegetables.
- 1 medium yellow onion (diced): Brings sweetness and depth as it softens.
- 3 cloves garlic (minced): Adds that signature, savory punch that wakes up the palate.
- 1 red bell pepper (chopped): Offers vibrant color and a subtle sweetness.
- 1 green bell pepper (chopped): Balances with fresh, crisp flavor.
- 1 medium carrot (diced): Enhances the chili’s texture and gentle sweetness.
- 1 zucchini (diced): Brings moisture and earthiness without overpowering.
- 1 (15-ounce) can black beans (drained and rinsed): Delivers hearty protein and creaminess.
- 1 (15-ounce) can kidney beans (drained and rinsed): Adds a slightly firmer texture and robust bite.
- 1 (15-ounce) can diced tomatoes: Introduces acidity and juiciness.
- 1 (15-ounce) can tomato sauce: Provides a smooth, tangy tomato base.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the chili.
- 1 tablespoon chili powder: The star seasoning that brings warmth and spice.
- 1 teaspoon ground cumin: Adds a nutty, earthy note that complements the chili powder.
- 1/2 teaspoon smoked paprika: Lends subtle smokiness and complexity.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little heat, it’s the perfect kick.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 cup vegetable broth: Keeps the chili moist and melds the ingredients together beautifully.
How to Make Easy Vegetarian Chili Recipe
Step 1: Sauté the Aromatics and Veggies
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook for about 3 to 4 minutes until they turn soft and fragrant. Then add the minced garlic, chopped red and green bell peppers, diced carrot, and zucchini. Stir everything together and cook for another 5 to 6 minutes until the vegetables start to soften but still retain a bit of their bite. This stage builds the base flavor and gives the chili its inviting texture.
Step 2: Add the Beans and Tomato Ingredients
Next, it’s time to bring in those hearty beans and rich tomato goodness. Add the drained and rinsed black beans and kidney beans along with the diced tomatoes, tomato sauce, and tomato paste. These ingredients create the hearty body and tangy character central to the chili’s appeal.
Step 3: Season and Simmer
Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you’re using it. Then season with salt and pepper according to your taste, and pour in the vegetable broth. Give everything a good stir to combine all the flavors. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the chili simmer for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and all the flavors have melded beautifully.
Step 4: Adjust and Serve
As the chili finishes cooking, taste and adjust the seasoning if needed. This is the moment to ensure the flavors are perfectly balanced. Then serve the chili piping hot, ready to be jazzed up with your favorite toppings and sides.
How to Serve Easy Vegetarian Chili Recipe
Garnishes
A simple bowl of chili is delicious on its own, but adding garnishes takes it to a whole new level of comfort and flavor. Dollops of sour cream or creamy avocado bring a cool contrast to the spices. Sprinkle shredded cheese for gooey, melty goodness or fresh cilantro and sliced green onions for an extra burst of freshness.
Side Dishes
Pair your Easy Vegetarian Chili Recipe with warm cornbread or crusty bread to soak up every bit of that luscious sauce. A crisp side salad helps balance the meal, while tortilla chips add a fun crunch.
Creative Ways to Present
For a fun twist, try serving this chili over cooked quinoa or brown rice to turn it into a filling bowl meal. You can even use it as a topping for baked potatoes or stuff it into warm tortillas for vegetarian chili wraps. The possibilities are endless and guaranteed to keep things exciting.
Make Ahead and Storage
Storing Leftovers
This chili keeps really well in the fridge for up to 4 days. Store it in an airtight container and you’ll find the flavors intensify and deepen even more the next day, making leftovers something to look forward to.
Freezing
If you want to enjoy this Easy Vegetarian Chili Recipe anytime, it freezes beautifully. Portion it out into freezer-safe containers or bags and store for up to 3 months. When you’re ready, thaw it overnight in the refrigerator and reheat gently on the stove or in the microwave.
Reheating
Reheat the chili slowly over medium-low heat, stirring occasionally to prevent sticking and to warm it evenly. You may want to add a splash of vegetable broth or water if it thickens too much. It’s just as comforting and tasty the next day or even after freezing.
FAQs
Can I make this chili spicier?
Absolutely! Feel free to add more cayenne pepper or chili powder to taste. You can also stir in hot sauce or diced jalapeños for an extra spicy kick tailored to your preference.
Is this recipe suitable for vegans?
Yes, this Easy Vegetarian Chili Recipe is naturally vegan. Just skip any optional dairy-based garnishes like sour cream and cheese or swap them for plant-based alternatives.
Can I add other vegetables?
Definitely! This chili is very adaptable. Consider adding corn, mushrooms, or even sweet potatoes to enhance the flavors and textures according to what you have on hand.
How long does it take to make this chili?
From start to finish, it generally takes about 40 minutes. With just 10 minutes of prep and around 30 minutes of simmering, it’s a perfect weeknight meal that doesn’t require hours in the kitchen.
Can I prepare this chili in a slow cooker?
Yes, you can! Simply sauté the vegetables first, then combine everything in your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The flavors will deepen beautifully with slow cooking.
Final Thoughts
This Easy Vegetarian Chili Recipe is one of my absolute favorites when I want a meal that’s both simple and soul-warming. Each spoonful is a cozy hug packed with fresh vegetables, hearty beans, and bold spices. I encourage you to give it a try—you may just find it becoming your go-to chili that keeps your kitchen warm and your heart happy.
Print
Easy Vegetarian Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy vegetarian chili is a hearty and flavorful plant-based meal perfect for a comforting dinner. Packed with a variety of fresh vegetables, beans, and warm spices, it’s a healthy and satisfying dish that comes together quickly on the stovetop. The recipe is vegan and gluten-free, making it suitable for various dietary needs and ideal for meal prepping as it tastes even better the next day.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium carrot, diced
- 1 zucchini, diced
Beans and Tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, releasing their natural sweetness.
- Cook the Vegetables: Stir in the minced garlic, chopped red and green bell peppers, diced carrot, and zucchini. Cook for an additional 5–6 minutes, stirring occasionally, until the vegetables start to soften but still retain some texture.
- Add Beans and Tomatoes: Incorporate the drained and rinsed black beans and kidney beans, canned diced tomatoes, tomato sauce, and tomato paste into the pot. Mix everything thoroughly to combine the flavors.
- Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper to taste. Pour in the vegetable broth and stir well so all spices and ingredients are well blended.
- Simmer: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover with a lid, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and the vegetables to become tender.
- Final Adjustments: Taste the chili and adjust the seasoning if necessary by adding more salt, pepper, or cayenne pepper for extra heat.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, or avocado slices for added creaminess and flavor enhancement.
Notes
- For extra protein, consider adding cooked quinoa or lentils to the chili.
- This chili freezes well and flavors develop even more after resting overnight.
- Adjust the heat level by varying the amount of cayenne pepper or adding your preferred hot sauce.
