It’s been bitterly cold for days, and all I crave is warm, comforting food like this vegetarian chili. It’s one of my favorites, and leftovers often taste even better the next day.
This hearty meatless chili is a crowd-pleaser—perfect for game day or family dinners. It easily accommodates vegan and gluten-free diets depending on your toppings, so everyone can enjoy a satisfying bowl.
I first shared this recipe several years ago, and it has since become a reader favorite with hundreds of reviews. I love hearing when it wins chili contests or becomes a regular in your kitchen—cheers to that!
How to Make the Best Vegetarian Chili
Though the ingredients are simple pantry staples, the flavor is rich and layered. The base of aromatic vegetables—onion, carrot, celery and garlic—builds a savory foundation. Chili powder and smoked paprika add depth and a hint of smoke, while canned beans and tomatoes give the chili body and plant-based protein.
One trick for a homemade, slow-simmered texture is to blend a small portion of the chili and return it to the pot. This thickens the sauce and creates the impression that the chili has been simmering all morning, but you only need about 30 minutes of simmering time. A splash of sherry vinegar or lime juice at the end brightens the flavors, and fresh cilantro adds a final herbaceous note.
Watch How to Make Vegetarian Chili
Chili Toppings
The chili is dairy-free and vegan as written; simply choose vegan toppings like avocado and tortilla chips if you want to keep it plant-based.
Popular topping options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (whole or crumbled)
- Additional cilantro
- Lime wedges
Leftover Chili?
Leftovers store well in the refrigerator for about four days. Reheat in a bowl on the stove or in the microwave. This chili also works great as a topping: try it on nachos, baked potatoes, oven-baked fries, inside burritos, or in quesadillas.
I’d love to hear how this chili turns out—please leave a comment. Stay warm, and if you enjoy hearty soups and chilis, consider exploring other recipes in my collection.
Homemade Vegetarian Chili
The smoky, complex flavor of this vegetarian chili comes from simple vegetables, pantry staples and a well-balanced spice blend. It makes excellent leftovers. Yields 4 large or 6 moderate servings.
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, pressed or 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
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook, stirring constantly, until fragrant, about 1 minute.
- Add the diced tomatoes with their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and bring to a gentle simmer. Maintain a light simmer, stirring occasionally, for 30 minutes.
- Remove from heat and discard the bay leaf. Transfer about 1½ cups of the chili (including some liquid) to a blender and blend until smooth, taking care with the hot steam. Pour the blended portion back into the pot. Alternatively, use an immersion blender briefly or mash some of the chili with a potato masher to thicken the texture.
- Stir in the chopped cilantro and the vinegar to taste. Add additional salt if needed (about ¼ teaspoon more is common). Serve in bowls with your preferred garnishes. The chili will keep in the refrigerator for about 4 days or can be frozen for longer storage.
Notes
Make it vegan/dairy free: The recipe is vegan as written—use vegan toppings such as avocado and tortilla chips to keep it dairy-free.
Spice note: If you are sensitive to heat or using particularly potent chili powder, start with half the listed amount and adjust to taste. The recipe is designed to be well-balanced but can be tailored to your preference.
Canned tomatoes note: Choose a high-quality brand of diced tomatoes for the best flavor and, if possible, BPA-free cans.
- Category: Chili
- Method: Stovetop
- Cuisine: American