This hearty Vegetarian Chili is a flavor-packed dish that’s as easy to make as it is satisfying. In just 45 minutes, you’ll have a bowl brimming with tender beans, vibrant veggies, and a smoky, slightly spicy broth. The combination of textures—creamy beans, soft tomatoes, and a hint of crunch from bell peppers—creates a delightful bite every time. Perfect for cozy nights or quick weeknight dinners, it’s a meal that warms you from the inside out.
What makes this chili truly special is its rich, layered flavors that deepen as it simmers. A blend of aromatic spices like cumin and chili powder mingles with sweet corn and tangy tomatoes, creating a symphony of taste. Whether topped with avocado, a dollop of sour cream, or a sprinkle of fresh cilantro, each spoonful is a comforting, nourishing experience. Plus, it’s ready in under an hour, making it a go-to for busy days without sacrificing flavor or quality.
Ingredients for a Flavorful Vegetarian Chili
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder (optional, for extra spice)
- 1 teaspoon ground cumin (optional, for depth of flavor)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 cup water or vegetable broth (for added richness)
- 3 chipotle peppers from a can of chipotles in adobo, diced* (adjust for spice level)
- 3 tablespoons adobo sauce (from the same can)
- 1 cup corn kernels (fresh or frozen)
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
- Topping options: Avocado (diced or sliced), Greek yogurt or sour cream, jalapeño or serrano peppers (diced or sliced), fresh cilantro, pickled onions
Step-by-Step Instructions for Perfect Vegetarian Chili
- Heat the oil: In a large pot over medium heat, add the olive oil. Once warm, add the chopped onion, a pinch of salt, and several grinds of pepper. Stir and cook until the onion is translucent, about 5 minutes.
- Add the red pepper: Stir in the diced red bell pepper. Cook until soft, 5 to 8 minutes, adjusting the heat as needed to prevent burning.
- Incorporate the spices: Add the minced garlic, chili powder, and cumin (if using). Stir for 30 seconds, until fragrant.
- Combine the base ingredients: Add the diced tomatoes, kidney beans, pinto beans, water or broth, diced chipotle peppers, adobo sauce, corn, salt, and several grinds of pepper. Stir well to combine.
- Simmer: Cover the pot, reduce the heat to low, and let the chili simmer for 25 minutes, stirring occasionally, until it thickens to your desired consistency.
- Finish with lime juice: Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the chili into bowls and top with your favorite toppings, such as avocado, Greek yogurt, jalapeños, cilantro, or pickled onions. Serve with lime wedges on the side.
Top It Off: Creative Toppings for Your Chili
Elevate your Vegetarian Chili with a variety of toppings! Try diced avocado for creaminess, a dollop of Greek yogurt or sour cream for tang, or fresh jalapeños for a spicy kick. Pickled onions add a zesty crunch, while cilantro brings a fresh, herby finish. Mix and match to create your perfect bowl!
Serve It Right: Pairing Ideas for a Complete Meal
This hearty chili pairs beautifully with warm cornbread, fluffy rice, or crispy tortilla chips. For a lighter option, serve it over a bed of greens or alongside a simple side salad. Don’t forget lime wedges for a bright, citrusy finish!
Make It Last: Storage and Reheating Tips
Store leftover chili in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it on the stovetop over medium heat, adding a splash of water or broth if needed. Pro tip: The flavors deepen overnight, making leftovers even more delicious!
Mix It Up: Easy Recipe Variations
Customize your chili to suit your taste! Swap kidney beans for black beans, add diced zucchini or sweet potatoes for extra veggies, or use smoked paprika instead of chipotles for a milder flavor. For a protein boost, stir in crumbled tofu or tempeh. Get creative and make it your own!
Quick Prep: Time-Saving Hacks
Save time by using pre-chopped onions, peppers, and garlic from the store. Opt for canned beans and fire-roasted tomatoes for convenience. If you’re short on time, skip the simmering step—just cook until heated through for a quicker, still-delicious version!
Vegetarian Chili
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder, optional
- 1 teaspoon ground cumin, optional
- 1 14-ounce can diced fire-roasted tomatoes
- 1 14-ounce can kidney beans, drained and rinsed
- 1 14-ounce can pinto beans, drained and rinsed
- 1 cup water or vegetable broth
- 3 chipotle peppers from a can of chipotles in adobo, diced*
- 3 tablespoons adobo sauce
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
Topping options:
- Avocado, diced or sliced
- Greek yogurt or sour cream
- Jalapeño or serrano peppers, diced or sliced
- Fresh cilantro
- Pickled Onions
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning down the heat as needed.
- Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.
- Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, or until the chili has thickened.
- Stir in the lime juice and season to taste. Serve with desired toppings.