Vegetarian Chili
This vegetarian chili is so good even the biggest meat-eater is a fan.
Perfect for the Meatless Monday menu or any day of the week. It’s easy and cooks in about 40 minutes. No one will miss the beef, I promise!
What You’ll Need
This recipe uses simple ingredients that you probably already have in your pantry and kitchen. All you need is a few cans of beans, spices, vegetable stock, and canned tomatoes.
You can even swap out the black beans for pinto beans. Mix it up however you choose.
How to Make the Best Vegetarian Chili
Drain and rinse 1 can of black beans and 1 can of kidney beans. (Do not drain the third can.)
In a large Dutch oven over medium-high, heat the olive oil, add onion and saute for 5 to 6 minutes or until tender.
Add garlic and saute another 1 to 2 minutes.
Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.
Stir in diced tomatoes, drained and undrained beans, and 2 cups of vegetable stock.
Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, for 30 minutes, stirring occasionally.
If you would like to bulk it up a little more add some frozen corn and bell pepper.
Season to taste with salt and black pepper.
It’s so quick and easy that I forgot to take prep photos. Please forgive me. I don’t think you will need them to prepare this recipe anyway.
The vegetarian in your life with love this veggie chili for warming comfort food!
Toppings
This vegetarian chili recipe is dairy-free and vegan. You can keep toppings vegan or vegetarian.
- Shredded cheddar cheese
- Avocado (sliced or diced)
- Sour cream
- Crumbled tortilla chips
- Fresh cilantro
- Diced jalapenos
Let cool to room temperature, and store in an air-tight container for up to 4 days in the refrigerator. Reheat in the microwave or the stovetop.
Follow the above storage instructions but put in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
More Vegetarian Recipes
Vegetarian Chili Recipe
Ingredients
- 30 ounces black beans (1 drained, 1 undrained) (2 – 15 oz cans)
- 15 ounces kidney beans (drained) (1 – 15oz can)
- 1 medium sweet onion, chopped
- 2 cloves garlic , minced
- 2 tablespoons olive oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 29 ounces fire-roasted tomatoes 2 – 14.5-oz. cans
- 2 cups vegetable stock
Instructions
- Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain the third can.)
- Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender.
- Add garlic and saute another 1 to 2 minutes.
- Stir in chili powder, ground cumin, red pepper flakes, pepper, and salt; saute for 2 to 3 minutes.
- Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock.
- Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve chili with desired toppings.
Nutrition
Recipe adapted from MyRecipes
Thanks so much for sharing your awesome Chili with us for The Texas Star Chili Cook Off 2016!
Miz Helen
With all that goodness, you won’t miss the meat!! Yum!! Thanks for sharing on my Link Party “My 2 Favorite Things on Thursday” !! Hope to see you you tomorrow! Pinned!
Oh I love a good chilli recipe this sounds amazing as I am hungry right now I could do with a bowl of it. lol Thanks for linking up to Share With Me. #sharewithme
Your Vegetarian Chili looks fantastic, we would just love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for sharing your recipe with Delicious Dishes Recipe Party this week! We hope you’ll come back next week for more yummy goodness!
Your Vegetarian Chili sounds incredibly tasty, the perfect warming meal for a cold day! Thank you for bringing this recipe to the Hearth and Soul Hop. Sharing.
OMG this looks amazing! I’m trying it out this weekend! thanks for sharing at #funtasticfriday
Thank you, Lindsay!
This looks yummy! Great job with your photos too.
Thank you for sharing with us at Thursday Favorite Things Blog Hop.
Olivia- Co-Hostess
Reinvented Collection
Thank you Olivia!
This looks very appetizing 🙂 We have a meat eating guest staying with us and I want to cook something for him that he will enjoy, but without adding meat. This might do the trick!
#sharewithme
I hope this recipe pleases them. My husband (BIG meat guy) really enjoyed this chili. Thank you for stopping by, Joanna!
I could go for a bowl of this… right now. 🙂 Great pics!
Thanks, Barbara!
I’m pinning this recipe to try this upcoming Lent for a Friday meal! Thanks for sharing it with us for Tuesday Talk! -Jessica, Sweet Little Ones
I hope you enjoy it as much as we do! Thanks, Jessica!