| | | | | |

Healthy Vegetarian Chili Recipe

This post may contain affiliate links. Please read our disclosure policy.

This Vegetarian Chili recipe is utterly delicious, super healthy, and packed with vegetables, pantry staples, like beans and tomatoes– and is filled with smokey flavor!

Side view of Vegetarian Chili in a white Dutch oven with cornbread in the background

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

So get out your soup pot and be ready to cook a batch of this Vegetarian Chili the next time the weather turns cold and you’re craving a bowl of warm comfort!

Or, the next time you need easy crowd food for a football game. Everyone will love this.

Side view of Vegetarian Chili in Staub Dutch Oven with Cast Iron Cornbread in the background

Vegetarian Chili Ingredients

The exact ingredient measurements are in the recipe card at the bottom of this post– but here’s an overview of what you need to make this delicious pot of chili.

  • Olive oil for sautéing vegetables
  • Vegetables: onion, garlic, carrots, celery, bell peppers, and a jalapeno pepper (which is optional but brings delicious flavor).
  • Spices: chili powder, ground cumin, smoked paprika, dried oregano, salt, and a bay leaf.
  • Pantry: diced tomatoes, black beans, and pinto beans
  • Herbs: fresh parsley or cilantro for serving and a squeeze of lime (optional).
Top view of uncooked vegetables for Vegetarian Chili in a Dutch oven

How to Make Vegetarian Chili

The ingredients in this easy vegetarian chili are super simple. But when cooked together, it creates the most delicious flavor. The smoked paprika gives it a unique, extra-savory element I absolutely love.

If you like spicy chili, be sure to add a jalapeno pepper or two, and do not discard the seeds. To keep it more mild, remove the seeds from the pepper.

Here’s how to make this pot of deliciousness (step-by-step instructions are in the recipe card at the bottom of this post):

  1. Sauté the vegetables in a bit of olive oil until softened. Season with salt as it cooks.
  2. Stir in the garlic and seasonings and cook until fragrant– about 1 minute.
  3. Add the tomatoes, beans, water, and bay leaf to the pot.
  4. Bring to a simmer and cook, stirring as needed, for 30 minutes or until desired consistency.
Top view of uncooked Vegetarian Chili in a white Dutch oven with a wooden spoon
Uncooked Vegetarian Chili

I like to finish the chili with fresh chopped herbs, like parsley or cilantro, just before serving. It brightens the flavor. You can also squeeze in a bit of lime for a delicious hint of acidity that balances the flavors so well.

Closeup view of Vegetarian Chili in pot

And at my house, no chili is complete without a batch of Cast Iron Skillet Cornbread with honey butter.

How to Thicken Any Chili Recipe

This vegetarian chili recipe has the perfect consistency for me. But if you’ve ever made chili and wanted it thicker, as have we all, here are a couple of tips on how to thicken chili.

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents and ingredients you likely already have on hand. The best way to thicken chili is to create a slurry of either cornstarch or all-purpose flour and water. Stir it into the chili as it cooking.

  1. Cornstarch: Whisk together 1 tablespoon cold water and 1 tablespoon cornstarch. Simmer in the chili for 10 minutes.
  2. All-purpose Flour: Whisk together 2 tablespoons cold water and 1 tablespoon all-purpose flour. Simmer in the chili until thickened.

Other ways to thicken chili include:

  • Cooking it longer.
  • Add more vegetables which will naturally release starch into the chili and thicken it.
  • Stir in tomato paste.

NOTE: This chili recipe has not been thickened.

Chili Toppings

Chili toppings can be one of the best parts of the dish. Here are some ideas I like:

  • Grated cheddar cheese
  • Sour cream, Greek yogurt, or crème fraîche
  • Diced avocado
  • Tortilla chips
  • Fresh herbs like cilantro or parsley
  • Lime wedges
Top view of cooked Vegetarian Chili in a Staub Dutch Oven
Cooked Chili with Cornbread

Leftover Chili?

If you make a batch and have leftovers, you are fortunate! Lunch and easy dinners are ready when you are. This chili keeps well for 4 days in the refrigerator.

Side view of Vegetarian Chili in a chili bowl with yogurt and shredded cheese

More Recipes You May Also Enjoy

SAVE THIS AND PIN IT FOR LATER!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on FacebookInstagram and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!

Side view of Vegetarian Chili in a white Dutch oven with cornbread in the background

Healthy Vegetarian Chili Recipe

This Vegetarian Chili recipe is utterly delicious, super healthy, and packed with vegetables, pantry staples, like beans and tomatoes– and is filled with smokey flavor!
4.8 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings
Author: Stephanie Wilson

Ingredients 

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 2 green bell peppers chopped
  • 1 jalapeno pepper chopped (optional for added heat)
  • 3 cloves garlic chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 15 ounces cans diced tomatoes with juices
  • 2 15 ounces cans black beans, rinsed and drained
  • 1 15 ounces can pinto beans, rinsed and drained
  • 2 cups water
  • 1 bay leaf

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add chopped onions, bell peppers, jalapeno (if using), carrots, and celery. Season with a pinch of salt and cook, stirring occasionally until the vegetables are softening, and the onion is translucent; about 5 to 7 minutes.
  • Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook until fragrant; about 1 minute.
  • Add the tomatoes with their juices, black and pinto beans, water, and bay leaf. Stir to combine and bring the chili to a simmer. Maintain a simmer and cook, stirring as needed, for 30 minutes.
  • Remove from the heat and stir in fresh parsley or cilantro, season to taste with salt and pepper, and serve with favorite toppings. Squeeze a bit of lime into chili before serving for a pleasing balance of acidity.

Video

Notes

If you love this recipe: You might also love my Healthy 20-Minute Chili and Healthy Beef Chili recipe.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 517mg | Fiber: 8g | Sugar: 9g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Dinner
Cuisine: American
Keyword: best vegetarian chili recipe, vegetarian chili, vegetarian chili recipe

2 Comments

4.84 from 6 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating