Can I make Vegetarian Chili without beans?

Yes. If you prefer a bean-free version, replace the beans with diced sweet potatoes, butternut squash, mushrooms, lentils, or a plant-based ground meat alternative. The chili will still be hearty and flavorful while offering a different texture.

What are the best beans for Vegetarian Chili?

Kidney beans, black beans, and pinto beans are the classic combination because they provide a balance of texture, flavor, and protein. However, cannellini beans, navy beans, or chickpeas also work well if you want to change things up.

How long does Vegetarian Chili last in the refrigerator?

Store cooled Vegetarian Chili in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it rests, making leftovers even more delicious. Reheat gently on the stovetop or in the microwave until thoroughly warmed.

Easy Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 bell peppers, diced; 2 medium carrots, diced; 28 ounces crushed tomatoes (1 large can); 15 ounces kidney beans, drained and rinsed; 15 ounces black beans, drained and rinsed; 15 ounces pinto beans, drained and rinsed; 2 cups vegetable broth; 1 cup frozen corn; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground turmeric; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon salt, or to taste

Description

This hearty Vegetarian Chili is a comforting one-pot meal made with three kinds of beans, colorful vegetables, crushed tomatoes, and warming spices. It’s easy to make, rich in plant-based protein and fiber, perfect for meal prep, and naturally vegetarian with a vegan-friendly ingredient list.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
2 bell peppers, diced
2 medium carrots, diced
28 ounces crushed tomatoes (1 large can)
15 ounces kidney beans, drained and rinsed
15 ounces black beans, drained and rinsed
15 ounces pinto beans, drained and rinsed
2 cups vegetable broth
1 cup frozen corn
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt, or to taste

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, carrots, and bell peppers. Cook for about 5 minutes until softened.
Stir in the chili powder, cumin, paprika, turmeric, black pepper, red pepper flakes (if using), and salt. Cook for 1 minute until fragrant.
Add the crushed tomatoes and vegetable broth, stirring well to combine.
Mix in the kidney beans, black beans, and pinto beans.
Bring the chili to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Stir in the frozen corn during the last 5 minutes of cooking.
Taste and adjust the seasoning if needed. Add more broth if you prefer a thinner consistency.
Let the chili rest for 5 minutes before serving with your favorite toppings.

Notes

For a thicker chili, mash some of the beans before serving.
Use fire-roasted tomatoes for extra smoky flavor.
Add jalapeños or extra chili powder for more heat.
This chili tastes even better the next day.
Store leftovers in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months.
Serve with cornbread, rice, baked potatoes, or tortilla chips.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 295 kcal
Sugar: 10 g
Sodium: 640 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 13 g
Protein: 15 g
Cholesterol: 0 mg