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Vegetarian Chili Recipe

Vegetarian Chili

Steven
This vegetarian chili is proof that you don't need meat to make a truly bold, comforting pot of chili. Packed with three types of beans, fire-roasted tomatoes, and a carefully layered spice blend, it delivers that same deep, smoky richness you'd expect from a classic meat-based version.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 290 kcal

Equipment

  • Dutch oven or large heavy-bottomed pot - at least 6-quart / 5.7-liter capacity
  • Wooden spoon or heat-resistant silicone spatula
  • Sharp chef's knife
  • Cutting board
  • Can opener
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Colander or fine-mesh strainer
  • Immersion Blender - optional, for thicker consistency

Ingredients
  

  • 2 tablespoons olive oil - 30 ml
  • 1 large yellow onion - about 1.5 cups or 210g, diced
  • 1 large red bell pepper - diced
  • 1 large green bell pepper - diced
  • 4 cloves garlic - minced
  • 2 medium jalapeños - seeded and finely diced, leave seeds in for more heat
  • 2 tablespoons chili powder - 16 g
  • 1 tablespoon ground cumin - 8 g
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cayenne pepper - adjust to taste
  • 1-2 peppers chipotle peppers in adobo sauce - finely minced, plus 1 tablespoon adobo sauce from the can
  • 28 ounces fire-roasted crushed tomatoes - 794 g, 1 can
  • 14.5 ounces fire-roasted diced tomatoes - 411 g, 1 can
  • 15 ounces kidney beans - 425 g, 1 can, drained and rinsed
  • 15 ounces black beans - 425 g, 1 can, drained and rinsed
  • 15 ounces pinto beans - 425 g, 1 can, drained and rinsed
  • 1.5 cups vegetable broth - 355 ml
  • 1 tablespoon soy sauce or tamari - 15 ml, for umami depth
  • 1 tablespoon apple cider vinegar - 15 ml
  • 1 teaspoon brown sugar
  • salt and black pepper - to taste

For Serving (Optional)

  • fresh cilantro - chopped
  • shredded cheddar or Monterey Jack cheese
  • sour cream - or vegan sour cream
  • avocado - sliced or mashed
  • green onions - sliced
  • tortilla chips - crushed, for scooping
  • lime wedges - for squeezing

Instructions
 

  • Prep all your vegetables and drain and rinse the canned beans.
  • Heat olive oil in a Dutch oven over medium-high heat. Add the onion with a pinch of salt and cook for 5-6 minutes until softened and translucent. Add the bell peppers and cook for 4-5 minutes, then add the jalapeño and cook 1-2 minutes more.
  • Push vegetables to the sides, add garlic to the center, cook 30 seconds undisturbed then stir in. Reduce heat to medium, add all dry spices and toast for 60-90 seconds while stirring constantly. Add chipotle peppers and adobo sauce and stir to combine.
  • Add crushed and diced tomatoes, vegetable broth, soy sauce, and brown sugar. Stir well, scraping up any browned bits from the bottom. Bring the mixture to a boil over medium-high heat.
  • Add kidney beans, black beans, and pinto beans. Stir to combine. Reduce heat to low, partially cover, and simmer for at least 30 minutes, stirring every 10 minutes.
  • After simmering, taste and adjust consistency with an immersion blender if desired. Stir in apple cider vinegar and season with salt and pepper to taste.
  • Rest for 5 minutes, then serve hot with your favorite toppings like shredded cheese, sour cream, avocado, green onions, cilantro, tortilla chips, and a squeeze of lime.

Notes

  • Toast your spices: Never add dry spices to liquid. Always bloom them in oil or in the dry pot for at least 60 seconds. This is non-negotiable for maximum flavor.
  • Use fire-roasted tomatoes: Regular diced tomatoes work, but fire-roasted versions have a caramelized depth that regular tomatoes lack. It's the most impactful single swap you can make.
  • Don't skip the chipotle pepper: Even one chipotle pepper transforms the flavor profile from "vegetable soup with chili powder" to genuinely bold chili.
  • Add acid at the end: Apple cider vinegar or fresh lime juice added in the final minutes brightens everything up. Add it too early and the brightness cooks off.
  • Let it simmer long enough: A minimum of 30 minutes is needed for flavors to meld. Forty-five minutes is even better. Rushing a chili always shows.
  • Season in layers: Add a pinch of salt when you cook the onions, taste after adding the tomatoes, and adjust again at the very end. Layered seasoning builds more complex flavor than salting all at once.
  • Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. The flavor improves after the first day.
  • Reheating: Reheat on the stovetop over medium-low heat, adding a splash of broth if needed, or microwave in 90-second intervals until hot.
  • Make it less spicy: Seed the jalapeños, reduce or omit the cayenne, and use just half a chipotle pepper. Stir in sour cream or a drizzle of honey to dial back heat.
  • Make it thicker: Use an immersion blender to blend about one-quarter of the chili right in the pot, or use a potato masher to roughly mash some of the beans.
Keyword bean chili, healthy chili, meatless chili, one pot meal, vegetarian chili