Vegetarian Chili
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A thick, hearty chili loaded with three kinds of beans, vegetables, and bold spices. Rich and satisfying enough that you won't miss the meat, and it's even better the next day.
By Mia HartwellUpdated October 31, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Thick, hearty chili with three kinds of beans
- 16g of protein and 16g of fiber per bowl
- Vegan, budget-friendly, and freezer-friendly
- So satisfying you won't miss the meat
Vegetarian Chili
50 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 340kcal
- Protein
- 16g
- Carbs
- 56g
- Fat
- 6g
- Fiber
- 16g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Heat the olive oil in a large pot over medium. Cook the onion and bell pepper 5 minutes, then add the garlic for 1 minute.
- 2
Stir in the chili powder, cumin, paprika, and tomato paste and cook 1-2 minutes to toast.
- 3
Add the crushed tomatoes, all three beans, corn, and vegetable broth.
- 4
Bring to a boil, then reduce to a simmer and cook 30 minutes, stirring occasionally, until thick and rich.
- 5
Season to taste with salt and pepper.
- 6
Serve with toppings like avocado, cheese, or green onion.
Pro Tips for the Best Results
- Toast the spices and tomato paste for a minute or two — it deepens the flavor dramatically.
- Simmer uncovered to reduce and thicken; a watery chili usually just needs more time.
- Mash some of the beans for a naturally thicker, heartier texture.
- It tastes even better the next day, so it's great to make ahead.
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How to Cook Vegetarian Chili
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Build a flavorful base
Soften the onion and pepper, then toast the chili powder, cumin, and tomato paste in the pot. This blooming step is what separates a deeply flavored chili from a bland one, drawing out the spices' oils and concentrating the tomato paste.
Simmer low and slow
Add the beans, tomatoes, corn, and broth and let it simmer. Time is the real ingredient: a long, gentle simmer melds the flavors and reduces the chili to a thick, spoon-coating consistency.
Thicken and top
For a heartier chili, mash some of the beans into the broth. Finish with toppings like avocado, cheese, or green onion for contrast — and remember it tastes even better the next day.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 5 days; the flavor deepens over time. Freeze in portions for up to 3 months. Thin with broth when reheating.
Serving Suggestions
This vegetarian chili pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Is it vegan?+
Yes, as written — just top with vegan-friendly options like avocado instead of cheese and sour cream.
How do I make it heartier?+
Add diced sweet potato or zucchini, or stir in cooked grains like quinoa or bulgur.
Can I freeze it?+
Absolutely — vegetarian chili freezes beautifully for up to 3 months.
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