Name: Easy Vegetarian Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 medium carrots, chopped; 2 celery stalks, chopped; 1 zucchini, diced; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can corn, drained; 2 (14.5 oz) cans diced tomatoes with juice; 1 (6 oz) can tomato paste; 1½ tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and pepper to taste; 1 cup vegetable broth; Shredded cheese; Sour cream; Avocado; Chopped cilantro

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If you’re craving a hearty, colorful, and satisfying meal that just so happens to be plant-based, look no further than this Easy Vegetarian Chili. Packed with tender beans, sweet veggies, and a punchy tomato base, this recipe is a weeknight lifesaver and a weekend crowd-pleaser. Whether you’re new to vegetarian cooking or just searching for cozy comfort in a bowl, this chili is guaranteed to wow your taste buds—and maybe even convert some carnivores at your table!

Easy Vegetarian Chili Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Easy Vegetarian Chili comes from a variety of humble ingredients that work brilliantly together. Each one brings something special to the pot, from vibrant veggies to pantry staples that create unforgettable depth and body.

Olive oil: Adds richness and helps the veggies soften and develop flavor.
Onion: The savory foundation of the chili, bringing balance and sweetness.
Garlic: Lends its classic aromatic punch—don’t skimp!
Bell pepper: Brightens up the chili with juicy color and a gentle crunch.
Carrots: Slightly sweet and earthy, they mellow and enrich every bite.
Celery: Gives aromatic undertones and a subtle, satisfying bite.
Zucchini: Adds moisture and soaks up all those delicious chili spices.
Black beans: High in protein and creamy in texture, these beans make the chili filling.
Kidney beans: Traditional, hearty, and a must-have for chili depth.
Corn: Brings a sweet pop and golden color to the bowl.
Diced tomatoes (with juice): Create a rich, tangy base that ties everything together.
Tomato paste: Thickens the chili and intensifies the tomato kick.
Chili powder: The key spice blend that gives chili its signature warmth and mild heat.
Ground cumin: Adds smokiness and a whisper of earthiness.
Smoked paprika: Bumps up the chili’s flavor with a subtle smoky layer.
Dried oregano: A hit of herbal brightness that enlivens the whole pot.
Salt and pepper: Simple seasoning that lets all the other flavors shine.
Vegetable broth: Keeps the chili saucy, hearty, and just right for ladling.
Optional toppings (shredded cheese, sour cream, avocado, cilantro): Let everyone customize their bowl with creamy, fresh, or herby accents.

How to Make Easy Vegetarian Chili

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion and give it a gentle stir. Let it cook for 3–4 minutes until softened and fragrant. This step builds a lovely savory base that sets up the rest of your Easy Vegetarian Chili for success.

Step 2: Add the Vegetables

Next, add garlic, bell pepper, carrots, celery, and zucchini to the pot. Stir everything together, enjoying how the colors and aromas mingle. Cook for another 5–7 minutes; you’ll notice the veggies beginning to soften, which means they’re soaking up delicious flavor and becoming irresistibly tender.

Step 3: Stir in the Beans and Corn

Add the black beans, kidney beans, and corn. Each brings a different texture—from the creamy black beans to the plump kidney beans and the sweet pop of corn. Stir gently to combine, making sure nothing sticks to the bottom of the pot.

Step 4: Build the Chili Base

Time for tomatoes! Pour in the diced tomatoes (with their juices) and tomato paste. Follow that with the chili powder, ground cumin, smoked paprika, dried oregano, plus a generous pinch each of salt and pepper. Add the vegetable broth and stir everything until it’s beautifully combined. You’ll already see the gorgeous color and tempting texture coming together!

Step 5: Simmer to Perfection

Bring the chili to a gentle simmer, then reduce the heat to low. Cover your pot and let it cook for 25–30 minutes, stopping to stir occasionally. This is when all those flavors blend and mellow, making your Easy Vegetarian Chili richer and more comforting as it cooks. Give it a taste and adjust the seasoning if needed before serving piping hot.

How to Serve Easy Vegetarian Chili

Garnishes

What’s a bowl of chili without a fun flourish? While this chili is scrumptious all on its own, a sprinkle of shredded cheese, a dollop of sour cream, a few avocado slices, and chopped cilantro add freshness, creaminess, and a vibe of celebration. Pick your favorites or let your guests build their own creations!

Side Dishes

Balance your Easy Vegetarian Chili with cornbread, tortilla chips, warm rice, or a sliced baguette for dunking. Even a crisp green salad makes a great fresh side. There’s truly no wrong way to round out your chili dinner.

Creative Ways to Present

If you want to impress, serve your chili in hollowed-out bread bowls, individual mugs for a cozy feel, or topped with a rainbow of garnishes for a vibrant look. For a fun party twist, set up a chili bar with all the toppings and let everyone build their dream bowl of Easy Vegetarian Chili.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Vegetarian Chili is a meal-prep MVP. Simply let it cool to room temperature, transfer it to airtight containers, and refrigerate. It’ll stay delicious for up to 4 days, and the flavors only get deeper and richer as they mingle.

Freezing

This chili freezes like a champ! Ladle cooled chili into freezer-safe containers or zip-top bags (leave a little space at the top for expansion). It’ll keep for up to 3 months, ready to rescue you on a busy night—just thaw and reheat.

Reheating

To warm up leftovers, pour the chili into a saucepan and heat over medium, stirring occasionally, until steaming hot. If it’s thickened too much, just add a splash of broth or water until you reach your preferred consistency. Microwave reheating works well, too—use a microwave-safe dish, cover loosely, and heat in short bursts, stirring in between.

FAQs

Can I make this Easy Vegetarian Chili ahead of time?

Absolutely! In fact, this chili tastes even better the next day as the flavors deepen and meld together. Just prepare, cool, and store in the fridge until you’re ready to serve. Reheat gently for best results.

How can I make my chili spicier?

If you like it hot, feel free to add diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce either while cooking or as a topping. You can adjust the level to suit your chili-loving crowd!

Can I use different beans or veggies?

No rules here! Swap beans for whatever you have (pinto, cannellini, or chickpeas are delicious) and try other veggies like sweet potatoes, mushrooms, or squash. This Easy Vegetarian Chili is endlessly flexible.

Is Easy Vegetarian Chili vegan?

As written, the chili itself is vegan. Just skip the dairy toppings or sub in vegan cheese and yogurt, and you’re all set for a totally plant-based bowl of goodness.

How do I thicken or thin my chili?

If you love a thick and hearty chili, use a fork or potato masher to mash a portion of the beans right in the pot. If you prefer a soupier style, just add extra broth until it’s just right.

Final Thoughts

This Easy Vegetarian Chili is proof that comfort food can be deeply satisfying and bursting with flavor—no meat required. Give it a try soon, pile on your favorite toppings, and share the joy of a wholesome, crowd-friendly meal with those you love. Happy cooking!

Easy Vegetarian Chili Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Easy Vegetarian Chili is a delicious and comforting one-pot meal packed with nutritious vegetables, beans, and flavorful spices. Perfect for a cozy dinner any night of the week!

Ingredients

Scale

Vegetarian Chili:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 medium carrots, chopped
2 celery stalks, chopped
1 zucchini, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
2 (14.5 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and pepper to taste
1 cup vegetable broth

Optional Toppings:

Shredded cheese
Sour cream
Avocado
Chopped cilantro

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Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
Stir in the garlic, bell pepper, carrots, celery, and zucchini, and cook until the vegetables begin to soften.
Add black beans, kidney beans, corn, diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Pour in vegetable broth and stir well.
Bring the chili to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally.
Taste and adjust seasonings. Serve hot with desired toppings.