Go Back

The Ultimate Vegetarian Chili

Say hello to the best vegetarian chili you'll ever make!

Course Lunch, Main Course, Soup
Cuisine American, Vegan, Vegetarian
Keyword Chili, Chilli, high-protein, plant-based, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Author hannahmageerd


  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 tbsp minced garlic
  • 1 medium red bell pepper diced
  • 1 large carrot peeled and chopped
  • 2 tbsp chili powder
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 28 oz. can diced tomatoes
  • 1 19 oz. can black beans drained and rinsed
  • 1 19 oz. can pinto beans drained and rinsed
  • 1 cup canned corn drained and rinsed
  • 1 4 oz. can diced green chillies optional
  • 1 cup low-sodium vegetable broth
  • 1 bay leaf
  • 1 small zucchini chopped
  • 1 small head of broccoli cut into small florets
  • 1 cup mushrooms chopped
  • optional toppings: diced avocado, cilantro, shredded cheese, sour cream/plain greek yogurt, lime, tortilla chips


  1. In a large pot, warm olive oil over medium heat. Add onion, garlic, diced red pepper and chopped carrot. Saute until softened and onions are transluscent (approx. 5 minutes). Stir in chili powder, oregano, basil, cumin, cayenne, salt and black pepper. Continue to cook, stirring constantly until spices are fragrant (about 1 minute). Be careful not to burn.

  2. Add undrained diced tomatoes, drained beans, corn, green chillies (optional) and vegetable broth. Stir well to combine. Add in bay leaf.

  3. Stir in remaining ingredients (zucchini, broccoli, and mushrooms). Cover pot, reduce heat to allow mixture to simmer, and stir occasionally for 25-30 minutes. Remove from heat and serve with optional toppings. Enjoy!