Dinner

Vegetarian Chili Recipe

ByMaya Arden July 7, 2026July 7, 2026

Introduction

This hearty vegetarian chili is packed with beans, vegetables, and warming spices, making it a perfect meal for any day. It’s easy to prepare, rich in flavor, and can be customized with your favorite toppings.

A close-up view of a thick chili stew in a white enameled pot with a slightly stained black rim, showing a rich, deep reddish-brown sauce mixed with multiple visible ingredients. The stew has layers of small red kidney beans, light brown beans, diced orange carrots, and dark brown ground meat chunks, along with finely chopped onions and small pieces of red bell pepper distributed evenly throughout. The texture looks hearty and chunky with a glossy finish from the thick sauce. A shiny metal ladle with a curved handle is resting inside the pot, partially submerged in the chili, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped

1 red bell pepper, seeds and ribs removed, chopped
2 carrots, finely chopped

3 cloves garlic, finely chopped
1 jalapeño, finely chopped

1 tbsp. tomato paste
1 (15.5-oz.) can black beans, drained, rinsed
1 (15.5-oz.) can kidney beans, drained, rinsed

1 (15.5-oz.) can pinto beans, drained, rinsed
1 (28-oz.) can fire roasted tomatoes
3 cups low-sodium vegetable broth

2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano

Kosher salt
Freshly ground black pepper
Shredded cheddar, sour cream, and fresh cilantro, for serving

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables soften, about 7 to 9 minutes. Add the garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
Step 2: Stir in the tomato paste to coat the vegetables evenly. Add the black beans, kidney beans, pinto beans, fire roasted tomatoes, vegetable broth, chili powder, cumin, and oregano. Season with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the chili thickens slightly and flavors meld, about 30 minutes.
Step 3: Divide the chili among bowls and top with shredded cheddar, sour cream, and fresh cilantro as desired. Serve warm.

Tips & Variations

For a milder chili, remove the seeds from the jalapeño or omit it entirely.
Add a teaspoon of smoked paprika for a smoky depth.
Use sweet potatoes or zucchini in place of carrots for a different texture.

Serve with cornbread or over rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or in the microwave until hot. This chili also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of thick chili filled with different types of beans, red bell peppers, and chunks of tomato, all in a rich dark red sauce. The chili is topped with a dollop of white sour cream placed to the left center, with bright yellow shredded cheddar cheese spread over the top and a few fresh green cilantro leaves scattered on the surface. A silver spoon rests in the right side of the bowl, which is white. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegan?

Yes, simply omit the shredded cheddar and sour cream or substitute them with vegan alternatives to keep the dish completely plant-based.

Can I use dried beans instead of canned?

Absolutely. If using dried beans, soak them overnight and cook them fully before adding to the chili. This will enhance the texture and flavor but will require extra prep time.