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An overhead image of a bowl of the Best Vegetarian Chili on a grey background with a dutch oven off to the side

Vegetarian Chili Recipe

This is the Best Vegetarian Chili Recipe! Easy to make, vegan, and delicious - this hearty plant based chili is loaded with beans and veggies!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 1.5 cup servings
Calories: 331kcal

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 black 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!

Video

Nutrition

Serving: 1.5cups chili | Calories: 331kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 387mg | Potassium: 1263mg | Fiber: 17g | Sugar: 11g | Vitamin A: 4028IU | Vitamin C: 41mg | Calcium: 148mg | Iron: 6mg
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