Homemade Vegetarian Chili Recipe

Homemade Vegetarian Chili Recipe

How To Make Homemade Vegetarian Chili

With simple and basic pantry ingredients plus fresh vegetables, and flavorful spices, you can make this healthy and irresistible vegetarian chili at home.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 2tbspextra-virgin olive oil
  • 1red onion,chopped, medium
  • 1red bell pepper,chopped, large
  • 2carrots,chopped, medium
  • 2celery ribs,chopped
  • ½tspsalt,divided
  • 4garlic cloves,pressed or minced
  • 2tbspchili powder
  • 2tbspground cumin
  • tspsmoked paprika
  • 1tspdried oregano
  • 28ozdiced tomatoes,or 2 small cans, with their juices
  • 30ozblack beans,rinsed and drained
  • 15ozpinto beans,rinsed and drained
  • 2cupsvegetable broth,or water
  • 1bay leaf
  • 2tbspfresh cilantro,chopped, plus more for garnishing
  • 1tspsherry vinegar,or red wine vinegar, or lime juice, to taste

Optional Garnishes:

  • cilantro,chopped
  • avocado,sliced
  • tortilla chips
  • sour cream,or crème fraîche
  • cheddar cheese,grated


  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt.

  2. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent for about 7 to 10 minutes.

  3. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly for about 1 minute.

  4. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer.

  5. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes.

  6. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1½ cups of the chili to a blender, making sure to get some of the liquid portions.

  7. Securely fasten the lid and blend until smooth then pour the blended mixture back into the pot.

  8. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too.

  9. Divide the mixture into individual bowls and serve with garnishes of your choice.

  10. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.


  • Calories: 837.69kcal
  • Fat: 8.85g
  • Saturated Fat: 1.50g
  • Monounsaturated Fat: 4.10g
  • Polyunsaturated Fat: 2.15g
  • Carbohydrates: 146.49g
  • Fiber: 38.68g
  • Sugar: 11.14g
  • Protein: 48.64g
  • Sodium: 483.04mg
  • Calcium: 358.96mg
  • Potassium: 3657.65mg
  • Iron: 13.87mg
  • Vitamin A: 306.64µg
  • Vitamin C: 52.14mg
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