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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!)

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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!
Course Lunch, Main Course, Soup
Cuisine Gluten-Free, Vegan, Vegetarian
Diet Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword bell peppers, black beans, broccoli, carrots, mushrooms, pinto beans, tomatoes, zucchini
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Author Hannah Magee, RD

Equipment

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

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!

Video

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.