Name: Hearty Vegetarian Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 medium carrots, diced; 2 celery stalks, diced; 1 zucchini, chopped; 1 (28 oz) can diced tomatoes; 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; 2 cups vegetable broth; 3 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and pepper to taste; Optional toppings: chopped cilantro, avocado, vegan sour cream

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Hearty Vegetarian Chili a rich and comforting bowl of plant-based chili packed with beans, veggies, and warming spices — this is the kind of dish I crave when the weather cools down or when I'm feeding a crowd on game day. It’s a one-pot meal that’s not only satisfying but also easy to prepare with wholesome ingredients.

Hearty Vegetarian Chili

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, chopped

1 (28 oz) can diced tomatoes

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

2 cups vegetable broth

3 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

Optional toppings: chopped cilantro, avocado, vegan sour cream

Directions

I start by heating olive oil in a large pot over medium heat. Once it's warm, I add the diced onion and let it sauté for about 4–5 minutes until it softens.

Then I stir in the garlic, bell peppers, carrots, and celery. I cook these together for 5–7 minutes until the vegetables begin to soften.

Next, I add the zucchini and cook everything for 2 more minutes.

I mix in the tomato paste, chili powder, cumin, paprika, and oregano, making sure the vegetables are nicely coated with the spices.

After that, I pour in the diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. I bring the mixture to a simmer.

I reduce the heat to low, cover the pot, and let it simmer for 30–40 minutes, giving it a stir now and then.

Once everything is cooked through and the flavors have melded together, I season it with salt and pepper to taste.

I serve it hot and top it with whatever I’m in the mood for—fresh cilantro, creamy avocado, or a dollop of vegan sour cream.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Calories per serving: Approximately 310 kcal

Variations

Sometimes I like to switch it up by adding corn or sweet potatoes for a little extra texture and sweetness. If I want more heat, I add diced jalapeños or a pinch of cayenne. For a smoky twist, a few drops of liquid smoke work wonders. And when I’m craving more protein, I stir in cooked quinoa or lentils.

Storage/Reheating

I store leftover chili in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months. To reheat, I warm it on the stove over medium heat or microwave individual portions until heated through. If it thickens too much, I add a splash of vegetable broth or water.

FAQs

What makes this chili vegetarian?

I don’t use any meat or animal-based products in this recipe. It’s completely plant-based, relying on beans and veggies for protein and texture.

Can I make this in a slow cooker?

Yes, I can easily adapt this recipe for a slow cooker. After sautéing the aromatics and spices, I transfer everything into the slow cooker and let it cook on low for 6–8 hours or on high for 3–4 hours.

Is this chili spicy?

Not really. It’s flavorful with a mild heat from the chili powder and paprika. If I want it spicier, I add cayenne pepper or fresh chilies to the mix.

What can I serve with vegetarian chili?

I like to serve it with crusty bread, tortilla chips, or even over rice. Cornbread is another great side that complements the chili perfectly.

Can I use different beans?

Absolutely. I often swap in cannellini beans, chickpeas, or whatever I have on hand. This chili is flexible and works well with different bean varieties.

Conclusion

This hearty vegetarian chili is one of those go-to comfort foods I never get tired of. It’s easy to make, packed with nutrients, and incredibly satisfying. Whether I’m cooking for a family dinner, a cozy solo night in, or meal prepping for the week ahead, it always delivers big flavor with minimal effort.

Recipe:

Hearty Vegetarian Chili

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegan

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Description

A rich, hearty, and comforting vegetarian chili made with beans, vegetables, and warming spices. This one-pot meal is perfect for chilly days, game nights, or weekly meal prep. Naturally gluten-free, dairy-free, and full of flavor.

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
Stir in the garlic, red and green bell peppers, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
Add the zucchini and cook for 2 more minutes.
Mix in the tomato paste, chili powder, cumin, paprika, and oregano. Stir to coat the vegetables in the spices.
Pour in the diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and simmer for 30–40 minutes, stirring occasionally.
Season with salt and pepper to taste once everything is cooked through and flavors have melded.
Serve hot with desired toppings like fresh cilantro, avocado, or vegan sour cream.