When I say this is the best vegetarian chili ever, I mean it is the best veggie chili ever! It’s packed with hearty beans and a ton of vegetables, so not only is it delicious, it’s incredibly healthy and nutritious. This recipe is a great source of plant-based protein, fibre, and a variety of vitamins, minerals and more. It’s vegan-friendly, vegetarian, and gluten-free!

Bean and vegetable chili in a white bowl with a silver spoon on a white marble surface.

Vegetarian Chili LOADED with Veggies!

Most meatless chili recipes feature a variety of beans in place of the meat. Some may include a few vegetables. What sets this vegetarian chili recipe apart is the whack ton – yes, a whack ton – of vegetables. In my Registered Dietitian eyes, the more veggies the better!

It’s also simple to make. Like my tuscan kale and white bean soup and vegan roasted cauliflower soup, this high-protein comfort food recipe makes an easy, no-fuss meal.

Bean and vegetable chili in a white bowl with a silver spoon on a white surface

It’s Actually Vegan

This recipe on it’s own is totally vegan, but because I personally like to add cheese or plain greek yogurt (in place of sour cream for extra protein) to my chili, I say its vegetarian. If you’re vegan, you can instead add toppings like vegan cheese, avocado, and tortilla chips.

Ingredients placed on a white wooden surface

Nutrition Benefits of This Chili Recipe:

Contrary to popular belief, chili can actually be a really healthy and balanced meal. This one in particular is high in filling plant protein thanks to the use of both black beans and pinto beans. It’s also rich in gut healthy fibre that regulates digestion and stabilizes blood sugar levels.

And because it’s chalk-full of veggies, this vegetarian chili will support your every day health with key vitamins and minerals like iron, vitamin C, magnesium, potassium, and vitamin B6.

Chili in a white bowl with a silver spoon on a white marble surface

Quick Notes for the Best Vegetarian Chili:

  • Make sure to use a large pot! You don’t want the chili spilling over and making a mess of your kitchen. This recipe is no-fuss, remember?
  • Taste your chili and adjust spices as necessary prior to serving. We all have different preferences when it comes to spices, salt, and heat, so adjust as you see fit.
  • This is a forgiving recipe so mix up the veggies! I love the combination of vegetables used in this recipe (broccoli and mushrooms in chili are my favourite), feel free to add more of one thing or omit another to accommodate your own preferences or what you have on hand.
  • Make sure to let the chili simmer for at least 25-30 minutes as per the recipe instructions. This allows the vegetables to cook and the flavours to really blend together. I find that leftovers of this chili are even better because the flavours have had even more time to develop.
Chili in a white bowl on a white marble surface with a silver spoon.

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    Veggie chili in a white bowl with a silver spoon on a white marble surface

    The Best Vegetarian Chili (Packed with Veggies!)

    Servings: 6 servings
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    When I say this is the best vegetarian chili ever, I mean it is the best veggie chili ever! It's packed with hearty beans and a ton of vegetables, so not only is it delicious, it's incredibly healthy and nutritious. This recipe is a great source of plant-based protein, fibre, and a variety of vitamins, minerals and more. It's vegan-friendly, vegetarian, and gluten-free!
    5 from 3 ratings
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    Ingredients

    • 2 tbsp extra virgin olive oil
    • 1 small yellow onion, diced
    • 1 tbsp minced garlic
    • 1 medium red bell pepper, chopped
    • 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

    Equipment

    Instructions 

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

    Notes

    Storing Leftover Veggie Chili:
    • Leftover veggie chili can easily be stored in the fridge in a sealed container up to 5 days. Chili is also very freezer-friendly, and you can freeze this recipe in a sealed container or sealable freezer bag up to 2 months.
    Cuisine: Gluten-Free, Vegan, Vegetarian
    Course: Lunch, Main Course, Soup
    Author: Hannah Magee, RD
    Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!