I developed this Vegetarian Chili Recipe around three kinds of beans, a colorful mix of fresh vegetables, and a layered spice blend that yields surprisingly complex results.

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I didn’t expect to fall for a pot of chili but this version hooked me fast. Packed with crunchy red bell pepper and a sweet yellow onion, it somehow balances smoky layers and bright acidity so every spoonful keeps changing.

I tweak it for stovetop, slow cooker or Instant Pot depending on how lazy I am, and people always ask for the recipe after the first bite. I call it The Best Vegetarian Chili because it hits deep savory notes without being heavy, and there are little surprises that keep you coming back.

Try it and you’ll see what I mean.

Ingredients

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Yellow onion adds savory sweetness, depth and fiber helps digestion and flavor.
And red and green peppers bring bright sweetness vitamin C and crunchy texture.
Sweet potato adds creamy sweetness complex carbs and vitamin A for energy.
Mixed beans give protein and lots of fiber, making chili filling and hearty.
Canned tomatoes add acidity and umami, balancing spices with tangy sweetness.
Garlic punches up savory taste, may help your immune system, cheap flavor boost.
Lime brightens with acid cilantro freshens it they both lift heavy flavors well.

Ingredient Quantities

2 tablespoons olive oil

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 medium zucchini, diced (optional)

1 medium sweet potato, peeled and diced (optional)

2 tablespoons tomato paste

1 (28 oz) can diced tomatoes, undrained

2 cups vegetable broth

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup corn, frozen or canned, drained

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/4 to 1/2 teaspoon cayenne pepper, optional

1 tablespoon brown sugar or maple syrup, optional

1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon black pepper

1 to 2 bay leaves, optional

Juice of 1 lime

1/4 cup fresh cilantro, chopped for garnish

Optional toppings: shredded cheddar or Monterey Jack, sour cream or plain Greek yogurt, sliced avocado, chopped green onions

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat; add 1 chopped yellow onion, 1 red bell pepper, 1 green bell pepper, 2 diced carrots and 2 diced celery stalks and cook, stirring, until softened about 6 to 8 minutes.

2. Add 3 minced garlic cloves, the diced zucchini (if using) and diced sweet potato (if using) and cook another 2 to 3 minutes so they start to sweat.

3. Stir in 2 tablespoons tomato paste and let it cook 1 to 2 minutes to deepen the flavor, scraping any browned bits from the bottom.

4. Add the 28 oz can diced tomatoes (undrained), 2 cups vegetable broth, the drained and rinsed black beans, kidney beans and pinto beans, 1 cup corn (drained if canned), 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/4 to 1/2 teaspoon cayenne (optional), 1 tablespoon brown sugar or maple syrup (optional), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1 to 2 bay leaves; stir to combine.

5. Choose your cooking method: stovetop simmer covered with lid ajar for 25 to 35 minutes until sweet potato is tender and flavors meld; check occasionally and add a splash more broth if it looks too thick.

6. For slow cooker: after step 4 either transfer everything to the slow cooker or skip the sauté and add raw vegs, then cook on low 4 to 6 hours or high 2 to 3 hours until tender.

7. For Instant Pot: use Sauté to do steps 1 to 3 in the pot, then add liquids and beans, scrape bottom well, seal lid and pressure cook on high for 10 minutes; allow a natural release for 10 minutes then quick release the rest.

8. When done remove bay leaves, mash a cup of the chili against the side of the pot with a spoon for a thicker body if you want, taste and adjust salt, sweetener or cayenne; squeeze in the juice of 1 lime.

9. Serve hot topped with chopped fresh cilantro and any optional toppings like shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced avocado and chopped green onions. Enjoy, and save leftovers they get better next day.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), with lid
2. Sharp chef’s knife (8 inch) for chopping
3. Sturdy cutting board
4. Wooden spoon or heatproof spatula for stirring and scraping browned bits
5. Measuring cups and measuring spoons for broth, tomato paste and spices
6. Can opener and a colander or fine mesh strainer for draining and rinsing beans
7. Ladle for serving
8. Potato masher or a sturdy large spoon to mash a cup of chili for thicker body
9. Optional: Instant Pot or slow cooker if you’re using those methods

FAQ

Q: Can I make this completely vegan?
A: Yes, easy. Skip the cheese and sour cream and use vegan cheese or plain vegan yogurt if you want creaminess. The base chili is already plant based, just double check any pre-made toppings or broth for animal ingredients.

Q: How do I change the spice level?
A: Want it milder? Cut or omit the cayenne and use mild chili powder, and top with yogurt or avocado to cool it. Want hotter? Add more cayenne, a chopped jalapeno when sautéing, or a splash of hot sauce at the end. Taste as you go, you can always add more heat but you cant take it away.

Q: Can I use dried beans instead of canned?
A: Yes but with extra work. If using dried beans cook them first till tender, then add to the chili. In an Instant Pot you can cook dried beans separately 25 to 30 minutes high pressure, natural release, then stir in. If you dump uncooked dried beans into the chili you need more liquid and much longer cook times, so I dont recommend it for stovetop or slow cooker unless you know bean cooking times.

Q: How long does each method take and any special steps?
A: Stovetop: sauté veggies 5 to 8 minutes, add everything and simmer uncovered 25 to 35 minutes for flavors to meld. Slow cooker: sauté first if you can, then low 6 to 8 hours or high 3 to 4 hours. Instant Pot: use Sauté to soften veggies 5 to 7 minutes, add remaining, seal and pressure cook high for 10 minutes, then natural release 10 minutes. Add lime and cilantro after cooking.

Q: How do I thicken or thin the chili?
A: To thicken simmer uncovered longer, mash some beans against the pot side, or stir in an extra tablespoon of tomato paste. A cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) works for quick thickening. To thin add vegetable broth or water a little at a time until it’s the texture you like.

Q: How should I store or freeze leftovers?
A: Cool completely, refrigerate up to 4 to 5 days, or freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave, add a splash of broth if it seems thick. Store toppings separately for best texture.

Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot) Substitutions and Variations

Beans (black, kidney, pinto): swap with cooked chickpeas for a firmer bite, brown or green lentils for a softer stew like texture, or cannellini beans for extra creaminess. Lentils cook faster so add them later.
Vegetable broth: use water plus 1 vegetable bouillon cube or 1 tablespoon bouillon paste, mushroom broth for extra umami, or low sodium tomato juice if you want more tomato forward flavor.
Sweet potato or zucchini: replace with cubed butternut squash, regular potatoes like russet or Yukon, or canned pumpkin puree if you want a thicker sweeter chili.
Chili powder and spices: use ancho chili powder for a milder smoky note, or mix 1 teaspoon ground cumin plus 1 teaspoon smoked paprika plus a pinch of cayenne to mimic chili powder, or a store bought taco or enchilada seasoning. Taste and adjust heat.

Pro Tips

– Bloom the spices in the oil for 20 to 30 seconds until fragrant, but dont let them burn. That tiny step makes the chili taste way deeper than just dumping spices in later.

– For body without thickeners, scoop out and mash about a cup of the drained beans or pulse them briefly in a blender then stir back in — it thickens and adds creaminess without changing the flavor, and it wont feel starchy.

– Always taste and adjust near the end; tweak salt, sweet and heat. A squeeze of lime or a tiny splash of vinegar brightens everything, and a bit of brown sugar or maple syrup will round any harsh tomato edges — itll save a flat batch.

– Make extras: chili improves overnight so cool fast, refrigerate up to 4 days or freeze in single portions. When reheating add a splash of broth or water so it doesnt dry out and the texture comes back to life.

Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot)

Recipe by James Level

0.0 from 0 votes

I developed this Vegetarian Chili Recipe around three kinds of beans, a colorful mix of fresh vegetables, and a layered spice blend that yields surprisingly complex results.

Servings

servings

Calories

327

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), with lid
2. Sharp chef’s knife (8 inch) for chopping
3. Sturdy cutting board
4. Wooden spoon or heatproof spatula for stirring and scraping browned bits
5. Measuring cups and measuring spoons for broth, tomato paste and spices
6. Can opener and a colander or fine mesh strainer for draining and rinsing beans
7. Ladle for serving
8. Potato masher or a sturdy large spoon to mash a cup of chili for thicker body
9. Optional: Instant Pot or slow cooker if you’re using those methods

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium zucchini, diced (optional)
1 medium sweet potato, peeled and diced (optional)
2 tablespoons tomato paste
1 (28 oz) can diced tomatoes, undrained
2 cups vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup corn, frozen or canned, drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper, optional
1 tablespoon brown sugar or maple syrup, optional
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper
1 to 2 bay leaves, optional
Juice of 1 lime
1/4 cup fresh cilantro, chopped for garnish
Optional toppings: shredded cheddar or Monterey Jack, sour cream or plain Greek yogurt, sliced avocado, chopped green onions

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat; add 1 chopped yellow onion, 1 red bell pepper, 1 green bell pepper, 2 diced carrots and 2 diced celery stalks and cook, stirring, until softened about 6 to 8 minutes.
Add 3 minced garlic cloves, the diced zucchini (if using) and diced sweet potato (if using) and cook another 2 to 3 minutes so they start to sweat.
Stir in 2 tablespoons tomato paste and let it cook 1 to 2 minutes to deepen the flavor, scraping any browned bits from the bottom.
Add the 28 oz can diced tomatoes (undrained), 2 cups vegetable broth, the drained and rinsed black beans, kidney beans and pinto beans, 1 cup corn (drained if canned), 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/4 to 1/2 teaspoon cayenne (optional), 1 tablespoon brown sugar or maple syrup (optional), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1 to 2 bay leaves; stir to combine.
Choose your cooking method: stovetop simmer covered with lid ajar for 25 to 35 minutes until sweet potato is tender and flavors meld; check occasionally and add a splash more broth if it looks too thick.
For slow cooker: after step 4 either transfer everything to the slow cooker or skip the sauté and add raw vegs, then cook on low 4 to 6 hours or high 2 to 3 hours until tender.
For Instant Pot: use Sauté to do steps 1 to 3 in the pot, then add liquids and beans, scrape bottom well, seal lid and pressure cook on high for 10 minutes; allow a natural release for 10 minutes then quick release the rest.
When done remove bay leaves, mash a cup of the chili against the side of the pot with a spoon for a thicker body if you want, taste and adjust salt, sweetener or cayenne; squeeze in the juice of 1 lime.
Serve hot topped with chopped fresh cilantro and any optional toppings like shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced avocado and chopped green onions. Enjoy, and save leftovers they get better next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 548g
Total number of serves: 6
Calories: 327kcal
Fat: 4.7g
Saturated Fat: 0.8g
Trans Fat: 0g
Polyunsaturated: 0.9g
Monounsaturated: 3g
Cholesterol: 0mg
Sodium: 430mg
Potassium: 1280mg
Carbohydrates: 58g
Fiber: 12g
Sugar: 8g
Protein: 11.5g
Vitamin A: 7167IU
Vitamin C: 75mg
Calcium: 67mg
Iron: 3.2mg

Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Vegetarian Chili Recipe (Stove Top, Slow Cooker, Instant Pot) Substitutions and Variations

Pro Tips