Vegetarian Chili Recipe

This vegetarian chili recipe is a hearty, protein-packed comfort food loaded with beans, vegetables, and bold spices. It’s the perfect meatless meal for chilly evenings, meal prep, or game day. Ready in under an hour, it’s satisfying, customizable, and full of flavor—no one will even miss the meat!

Ingredients List

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, chopped
– 1 zucchini, chopped
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) corn kernels, drained
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 1 tablespoon chili powder
– 1 teaspoon cumin
– ½ teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– Optional: chopped cilantro, avocado, cheese, or sour cream for serving

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper for 5 minutes until softened.

Step 2: Add garlic and zucchini. Cook for 3 more minutes, stirring frequently.

Step 3: Stir in chili powder, cumin, paprika, salt, and pepper. Toast the spices for about 1 minute.

Step 4: Add tomato paste and cook for another minute. Then stir in crushed tomatoes, beans, corn, and vegetable broth.

Step 5: Bring the mixture to a simmer. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until vegetables are tender and chili has thickened.

Step 6: Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Cook Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings

Serves 6

Nutritional Information (approx. per serving)

Calories: 260
Carbs: 38g
Protein: 11g
Fat: 7g

Storage Instructions

Store in the fridge for up to 4 days in an airtight container.
Freeze for up to 3 months; thaw and reheat on the stovetop or microwave.

Pairings/Suggestions

Pairs perfectly with cornbread, tortilla chips, or a fresh green salad. Also great topped with shredded cheese or diced avocado.

Seasonal Relevance

A fantastic fall and winter meal, especially during chilly nights or cozy gatherings. Ideal for Meatless Mondays or casual dinner nights.

Conclusion

This vegetarian chili is a wholesome, filling, and flavorful meal that’s both easy to make and easy to love. Whether you’re plant-based or just looking for a hearty meatless option, it’s a must-try comfort food classic.

FAQs

Q1: Can I add other vegetables?
Yes! Mushrooms, carrots, or sweet potatoes work well too.

Q2: How do I make it spicy?
Add diced jalapeños, red pepper flakes, or a splash of hot sauce.

Q3: Can I use canned diced tomatoes instead of crushed?
Yes, but you may need to simmer slightly longer for the desired thickness.