Easy Vegetarian Chili Recipe

Ingredients You Will Need

Chili doesn’t have to have meat to be chili! In my opinion, chili is ALL about the beans and the flavor. Trust me, you won’t be the meat in the vegetarian chili recipe. The exact measurements are in the recipe card below.

Olive Oil: For cooking onions and garlic. Onion: Adds a sweet flavor and nice texture. Bell Peppers: I used red and green bell peppers to add some color and crunch. Garlic: A tiny clove with a big punch of garlic makes everything taste better. Green Chilies: Adds to the Mexican-inspired flavors in this chili. Fire Roasted Tomatoes: I love the extra char and flavor from the canned fire roasted tomatoes in this recipe. It adds depth to the flavor! Kidney Beans, Chili Beans, Black Beans: The best trio of beans that add protein and texture to the vegetarian chili. Vegetable Broth: A key ingredient to making this a vegetarian chili. The broth is a savory base for the chili. Spices: It’s time to break out your spice rack! I used large amounts of chili powder, cumin, dried oregano, and smoked paprika. I like my vegetarian chili seasoned very well! Salt: Season to taste!

Vegetarian Chili Recipe

Gather those ingredients, grab your soup pot, and let’s get cooking! Vegetarian chili is SO easy to prepare. All you need to do is give your onions and garlic a quick sauté, then combine all of the ingredients together. Let it cook until it’s hearty, rich, and packed with flavor!

Crockpot Vegetarian Chili: Before adding the ingredients to the slow cooker, sauté the onions and peppers. Add the oil to a medium sized skillet, then heat over medium high heat. Add the onions and peppers and cook for 5-6 minutes. Once cooked and tender, add the garlic and cook for 30 more seconds. Add the onions, peppers, and garlic to the slow cooker along with the remaining ingredients. Cook on low for 4-5 hours or high for 2-3 hours. Instant Pot Vegetarian Chili: To cook this in the instant pot, add the olive oil, onions, and peppers in the “sauté” mode. Cook until tender, then add the garlic and cook for an additional 30 seconds. Add the rest of the ingredients to the instant pot and cook on “manual” for 20 minutes. Then, do a slow release of the steam and enjoy!

Use Different Vegetables: Switch this chili up easily by using different vegetables! Some that I like to add in are bell peppers, chopped zucchini, or peas! Turn up the Heat: Red pepper flakes, cayenne pepper, or Tabasco sauce on top would make it spicy! Switch Up the Beans: I love the chili beans in this recipe because of the tomato sauce they come in. It adds so much flavor, but feel free to use pinto beans or white beans. Any beans work in this chili. Toppings: Top your chili with whatever you desire! We love cilantro, lime juice, sliced avocado, and jalapeños. It’s also delicious with sour cream and cheese!

In the Refrigerator: Once the chili has cooled, then store it in an airtight container in the fridge for up to 3-4 days. In the Freezer: After cooking, allow the chili to cool down, then transfer it to a freezer-safe container or freezer bag. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. This chili will last about 2-3 months. To Reheat: When you’re ready to use the frozen chili, simply thaw it in the fridge overnight. Once thawed, you can reheat it on the stove or in the microwave until it’s heated throughout.