This is the Best Vegetarian Chili Recipe! Easy to make, vegan, and delicious – this hearty plant based chili is loaded with beans and veggies!
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If you think chili needs to have meat to be filling and delicious – think again! This yummy vegetarian chili is hearty, gluten free, and protein packed – easily fooling any meat lover!
The chili is made with a base of beans, veggies, and spices that cooks on the stove top, slow cooker, or the instant pot!
Done in under an hour – it’s rich in flavor and super filling. Your whole family will love this ultimate comfort food!
Why we love this Easy Vegetarian Chili:
There’s so much to love about this easy chili! Here are a few of our favorite things
- budget friendly- You can make this chili with a few cans of beans and other pantry/fridge staples for an affordable meal
- low in fat – This recipe has only 6g of fat and under 350 calories per serving.
- loaded with veggies – carrots, bell peppers, onions and tomatoes are all snuck into this recipe for secret veggies!
- lots of flavor – common spices like paprika, chili powder, and salt/pepper give this chili a rich flavor!
- easily made in your crockpot/slow cooker
Veggie Chili Ingredients
To make this chili you’ll need:
- olive oil
- onion, garlic, bell peppers, carrots, crushed tomatoes
- paprika, red pepper flakes, pepper, chili powder, ground cumin, salt, ground turmeric
- kidney beans, pinto beans, black beans
- vegetable broth
- frozen corn
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Vegetarian Chili?
Making chili is super simple! Here’s how to make it.
- In a large pot, heat your oil. Sauté onions, garlic, peppers and carrots for about 5 minutes until translucent.
- Stir in crushed tomatoes, spices, beans and broth. Bring to a boil.
- Once boiling, reduce to a simmer and cook on low heat for 15-20 minutes.
- When finished cooking, stir in frozen corn. Serve & enjoy!
Vegetarian Chili Recipe Variations
Oil: Feel free to sub avocado oil or ghee.
Veggies: You can use more or less of any of the veggies in this recipe. Feel free to use less peppers, more carrots, etc. It’s a pretty flexible recipe.
Spices: You can add more and less spices if you like. It seems like a lot of seasoning but I promise it’s delicious.
Beans: We highly recommend using no salt added or low salt canned beans. Any beans will work in this recipe.
Vegetarian Chili FAQ
This chili is somewhat high in protein for being a plant based meal. Most vegetarian chili recipes have roughly 15-25g of protein per serving. Vegetarian chili is much higher in carbs than it is in protein.
This chili is made of primarily beans, vegetables, tomatoes, spices, and broth or water. Different recipes have different variations.
Yes, it is definitely healthy for you! It’s loaded with fiber and plant based protein from beans, as well as lots of veggies!
Yes, it freezes well! Store in airtight containers in the freezer and defrost as needed for an easy meal!
Best Veggie Chili Topping Ideas
This vegan chili is delicious on its own, but it is so versatile with the number of toppings you can use, so go crazy! These are some of our favorite chili toppings:
- Cheese
- Sour cream
- Avocado
- Cilantro
- Green or red onions
- Tomatoes
- Corn
- Tortilla chips
What to serve with Vegetarian Chili Recipe:
This chili is a whole meal in itself! Here are some ideas for how to serve it:
- Over rice or quinoa: Our favorite way to serve this is over white or brown rice.
- Other things to serve this chili over: Serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains.
- Over a salad
- Toppings: Guacamole, avocado, and chopped onion are all great paleo toppings for this recipe. If you’re not strict paleo you could add cheddar cheese, sour cream, or crushed tortilla chips
How to store this Easy Vegetarian Chili
How long can I store vegetarian chili? It will last in the refrigerator for up to 4 days.
Can this vegetarian chili be frozen? Yes, you can freeze this chili! This chili freezes very well. We like these containers for freezing leftovers.
When you’re ready to enjoy it, you can take a container out of the freezer and heat it over the stove or in the microwave. It’s great for a quick meal!
How to reheat this Best Chili Recipe
The best way to reheat chili is in the microwave or on the stovetop in a pan. It should take about 2 minutes in the microwave and 3-4 on the stovetop.
Other healthy vegetarian recipes:
Looking for other vegetarian and vegan friendly meals? Check these out:
Vegetarian Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion minced
- 1 tablespoon garlic minced
- 1 cup bell peppers chopped in small squares – 1/2 inch
- 1 cup carrots minced
- 28 oz canned crushed tomatoes
- 1 tablespoons paprika
- 1/4 teaspoon red pepper flakes omit for less spicy
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt optional
- 1/2 teaspoon ground turmeric
- 1 15 oz can kidney beans rinsed & drained – low or no salt
- 1 15 oz can pinto beans rinsed & drained – low or no salt
- 1 15 oz can black beans rinsed & drained – low or no salt
- 1 cup vegetable broth low or no salt
- 1 cup frozen corn
Instructions
StoveTop Instructions:
- In a pan, heat your olive oil. Sauté onions, garlic, peppers and carrots for about 5 minutes until translucent.
- Stir in crushed tomatoes, spices, beans and vegetable broth. Bring to a boil.
- Once boiling, reduce to a simmer and cook on low heat for 15-20 minutes.
- When finished cooking, stir in frozen corn. Serve & enjoy!
Crockpot Instructions:
- In a pan on the stove, heat your olive oil. Sauté onions, garlic, peppers and carrots for about 5 minutes until translucent. Add to the crockpot base.
- Stir in crushed tomatoes, spices, beans and vegetable broth to the crockpot base.
- Cook on low for 6 hours or high for 4 hours.
- When finished cooking, stir in frozen corn. Serve & enjoy!
Instant Pot Instructions:
- Set your instant pot to sauté, 5 minute. Add olive oil and heat.
- Sauté onions, garlic, peppers and carrots in the oil for about 5 minutes until translucent.
- Stir in crushed tomatoes, spices, beans and vegetable broth. Stir WELL, making sure to scrape off any browned bits on the bottom of the pot.
- Close the instant pot, set to sealing, manual high pressure for 4 minutes.
- When finished cooking, quick release and stir in frozen corn. Serve & enjoy!
Trudi says
i and two neighbors all loved this!Thank You!
The Clean Eating Couple says
Thank you so much!
The Clean Eating Couple says
Thank you!!
Laura Phillips says
This chili did not disappoint. So good and so easy to make!
The Clean Eating Couple says
So glad you liked it, Laura!
Amber says
This is the perfect vegetarian chili! You pretty much have everything you need in your pantry. I didn’t have frozen corn so I use canned corn and it turned out just fine!
The Clean Eating Couple says
So glad you liked it, Amber! Thank you so much!
Kelsey says
This was a last ditch effort to make something satisfying for dinner without going to the store! I subbed out the peppers because I didn’t have them, but had everything else in the pantry. This was delicious and my husband and I are excited to make it again with even more vegetables! Very filling and cozy on the first fall night of the season!
The Clean Eating Couple says
So happy you liked it!! Thank you so much, Kelsey!
Tammy Daniel says
This was amazing!! My husband and I recently have gone to a more plant based/clean eating menu due to medical reasons and this is our favorite new recipe that we have tried so far! I am so thankful we found your website!