A bowl of this hearty and healthy Vegetarian Chili will warm you up even on the coldest winter night. It’s simple and easy to make, either on the stovetop or in a slow cooker, but the smoky and spicy flavors will make it seem as though it was a lot harder than it was.

 

A single serving of chili sits in a brown bowl on a blue countertop. It has been garnished with cilantro and diced avocado. A copper spoon is shows scooping a bit out.

This chili may be meatless but you don’t have to be a vegetarian to enjoy it. Thanks to its thick texture and rich flavor, this Vegetarian Chili recipe is a crowd-pleaser for all, especially with customized toppings that help make this comfort food even more satisfying. Plus, it can even be gluten-free if needed. 

The ingredients are simple with only fresh veggies and pantry staples so it’s super easy to whip up, making it a great option for a busy weeknight meal. It’s healthy so you’ll feel good about enjoying it but also hearty enough to fill you up. You’ll also love enjoying the leftovers the next day because they taste even better.  

Looking for more vegetarian recipes? We’ve got you. This roasted tomato soup is divine, this lasagna soup is also really incredible, and these enchilada stuffed zucchini boats are a deliciously different weeknight dinner option!

Why You’ll Love This Recipe

  • It’s made with pantry staples – this chili is made with basic pantry ingredients that you’ll likely already have on hand.
  • It’s vegan – because this recipe is meat and dairy-free, it’s a great vegan option.
  • It’s quick and easy – this chili is super fast and easy to whip up with loads of flavor!
  • It makes the best leftovers – as most chili recipes go, the leftovers are delicious (maybe even more delicious) than the fresh dish!

Vegetarian Chili Recipe Ingredients

This easy Vegetarian Chili recipe only requires a few simple ingredients to make. Find ingredient notes (including substitutions and swaps) below.

Ingredients for vegetarian chili sit on a chopping block and in a variety of bowls on a blue countertop.
  • Canned beans – we use black beans in this recipe but you can also swap or add kidney beans, pinto beans, or Great Northern beans.
  • Canned tomatoes – crushed tomatoes work well for taste and texture. For added flavor, you can use fire-roasted. Diced tomatoes also work, if that’s what you have on hand.
  • Chili spices – chili powder and cumin, along with salt and pepper, are all the spices you need but you can also add others, such as garlic powder, paprika, dried oregano, bay leaves, and cayenne pepper, to really customize this recipe to your liking.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Keep it vegan – keep this recipe vegan-friendly by choosing only dairy-free toppings. 
  • Make it in the slow cooker – make this vegetarian chili recipe in the slow cooker by adding all ingredients (except for the garnishes, of course) to the slow cooker and cooking on low for 6-7 hours or on high for 3-4 hours.

How to Make Vegetarian Chili

This is the best Vegetarian Chili recipe because it’s so tasty but also easy to make. Follow along below and enjoy!

Diced onions, drizzled in oil, sit in a white enameled pot with yellow handles.
Red sauce and a variety of seasonings have been added over the top of the onions.

Step 1: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, stir to combine, and cook, stirring occasionally, for 3 to 5 minutes, until fragrant and starting to brown.

Step 2: To the pot, add the red lentils, black beans, crushed tomatoes, chili powder, ground cumin, salt, and pepper. Fill the empty tomato can with water and pour it into the pot (or just add 3 ½ cups of water), then stir to combine.

A variety of other ingredients have been added to the tomato mixture in the white enameled pot with yellow handles.
A single serving of chili sits in a brown bowl on a blue countertop. It has been garnished with cilantro and diced avocado.

Step 3: Bring the chili to a simmer, then cook, stirring occasionally, for 20 minutes, or until the lentils have swollen and started to pop.

Step 4: Garnish each bowl of chili with the cubed avocado, cilantro, and enjoy!

Recipe Tips

If you want to make your own black beans (vs. using canned), simply follow these steps…

  • Place the beans in a large pot and add enough water to cover. Set the pot aside to soak for at least 8 hours or up to overnight.
  • Once the beans are done soaking, drain and rinse them. Then, return them to the pot, add fresh water to cover, and drop in the onion, garlic, bay leaf, and salt. Bring the beans to a low boil over medium heat, then cover and cook, stirring occasionally, for 1 to 1 ½ hours, until the beans are tender. Remove from the heat and discard the onion, garlic, and bay leaf.

How to Serve

Serve your Vegetarian Chili with toppings of your choice. If you want to keep it vegan, stick with fresh avocado slices and crumbled tortilla chips. If not, sour cream and cheddar cheese are always welcome, and jalapeño slices can provide some added heat.

This chili is great on its own and will fill definitely you up, but you can also serve it with warm cornbread or use it as a topping for nachos or to fill your burritos.

How to Store and Reheat

One of the best things about this chili is the leftovers. Not only is this recipe easy to store and reheat, but we think it tastes even better the next time around. Store it in an airtight container and place it in the refrigerator for up to a week or freeze it for up to 3 months. 

When you’re ready to enjoy the leftovers, thaw overnight in the refrigerator and reheat it either on the stovetop or in the microwave. Add your toppings and enjoy!

A single serving of chili sits in a brown bowl on a blue countertop. It has been garnished with cilantro and diced avocado. A plate of cornbread and a copper spoon sit to the side.

Frequently Asked Questions

How can I thicken the vegetarian chili?

This chili will likely be nice and thick already but if you find it could be thicker to your liking, you can either simmer it for longer or mash up some beans to add more texture.

What else can I add to this vegetarian chili recipe?

If you want to add more items to your chili recipe, you may consider anything from corn, zucchini, bell peppers, or butternut squash. Sweet potatoes or quinoa can also work nicely for more depth. 

Can I make this recipe spicier?

Of course! A simple and easy way to create more heat in your recipe is by adding some chopped jalapeno peppers. Try adding one first and see if you need more.

If you tried this Vegetarian Chili or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Best Vegetarian Chili Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 Servings
A bowl of this hearty and healthy Vegetarian Chili will warm you up even on the coldest winter night. It’s simple and easy to make, either on the stovetop or in a slow cooker, but the smoky and spicy flavors will make it seem as though it was a lot harder than it was.

Ingredients  

For the Vegetarian Chili:

  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion, finely chopped
  • 4 garlic cloves, minced
  • ½ cup of red lentils, dried
  • 2, 15-ounce cans black beans
  • 1 28-ounce can of crushed tomatoes
  • ¼ cup mild chili powder
  • 3 tablespoons ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 avocado, optional, chopped into 1-inch cubes, for garnish
  • ¼ cup cilantro, optional, chopped

For the Beans (Optional, if you're making you're own)

  • ¾ cup dried beans
  • ½ small yellow onion, quartered
  • 1 garlic clove, smashed and peeled
  • 1 bay leaf
  • ½ teaspoon salt

Instructions 

  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic, stir to combine, and cook, stirring occasionally, for 3 to 5 minutes, until fragrant and starting to brown.
  • To the pot, add the red lentils, black beans, crushed tomatoes, chili powder, ground cumin, salt, and pepper. Fill the empty tomato can with water and pour it into the pot (or just add 3 ½ cups of water), then stir to combine. Bring to a simmer, then cook, stirring occasionally, for 20 minutes, or until the lentils have swollen and started to pop.
  • Garnish each bowl of chili with the cubed avocado, cilantro, and enjoy!

If you're making your own black beans:

  • Place the beans in a large pot and add enough water to cover. Set the pot aside to soak for at least 8 hours or up to overnight.
  • Once the beans are done soaking, drain and rinse them. Then, return them to the pot, add fresh water to cover, and drop in the onion, garlic, bay leaf, and salt. Bring the beans to a low boil over medium heat, then cover and cook, stirring occasionally, for 1 to 1 ½ hours, until the beans are tender. Remove from the heat and discard the onion, garlic, and bay leaf.

Recipe Notes

  • Keep it vegan – keep this recipe vegan-friendly by choosing only dairy-free toppings. 
  • Make it in the slow cooker – make this vegetarian chili recipe in the slow cooker by adding all ingredients (except for the garnishes, of course) to the slow cooker and cooking on low for 6-7 hours or on high for 3-4 hours.

Nutrition

Calories: 211kcal | Carbohydrates: 25g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 834mg | Potassium: 622mg | Fiber: 13g | Sugar: 2g | Vitamin A: 4453IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 7mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 211
Keyword: vegetarian chili

Like this recipe?

Leave a comment


About the Author

Carissa Chesanek


More Like This

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating