This vegetarian chili is packed with plant-based protein and loaded with veggies. It’s perfect for those chilly days when you want something hearty to warm up with. Say hello to the best vegetarian chili you’ll ever make!
Why I Love This Vegetarian Chili Recipe:
Also, why you’ll love this vegetarian chili recipe.
It’s pretty simple to make. Nothing complicated here, friends. All you have to do is chop up your vegetables, open some cans of things, and add it to a large pot as instructed in the recipe! Now that sounds like something just about anyone can make!
Not only is this chili vegetarian, it’s also loaded with veggies! Some chili recipes just swap meat for additional beans without adding many veggies. Yes, this recipe includes vegetarian protein sources like beans instead of ground meat, but it also packs in broccoli, carrots, zucchini, and more. Feel free to add/subtract vegetables to your own liking!
The recipe on it’s own is actually vegan – but because I love to add cheese or greek yogurt (in place of sour cream) to my chili before serving, I say vegetarian. Therefore, vegans can enjoy this one too! Instead, add things like avocado and vegan tortilla chips as toppings.
What’s in this Vegetarian Chili?
So many healthy things! Here’s a list:
- Black beans, pinto beans, corn and green chillies
- Onion, red pepper, carrot, zucchini, broccoli, and mushrooms!
- Mouthwatering spices like chilli powder, cumin, cayenne pepper, paprika, oregano and basil.
Tips for Making this Recipe:
- Because there are a lot of ingredients (like I said, it’s packed with veggies!), make sure to use a large pot! You don’t want the chili spilling over, making a mess of your kitchen.
- Mix it up – add or omit any vegetables that you prefer!
- Feel free to change up the beans as well. Both white and red kidney beans are great in chili, too.
Other Recipes You’ll Love:
The Ultimate Vegetarian Chili
- 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
- 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!