Thick and Hearty Vegetarian Chili

This thick and hearty vegetarian chili is smoky, slightly spicy, and so satisfying. Packed with vegetables, two types of beans, and warm spices, this easy chili recipe is the perfect healthy comfort food. With just 10 minutes of prep time, you can place it on the stove and pick up that book you've been neglecting while your dinner simmers away.

It's not quite cold enough to turn on the heat in October, so I find myself eating soups and stews for dinner, like southwest black bean soup and roasted butternut squash carrot ginger soup, while curled up under a blanket.

And, of course, it's not autumn without a big pot of hearty vegetarian chili on the stove. I love chili (don't miss my white bean chili), and this recipe has all of the necessary components: slightly spicy, smoky, earthy, hearty, and thick.

Fire-roasted diced tomatoes and green chiles are used here to give this veggie chili an extra layer of depth and charred smokiness. I use two types of beans - kidney and pinto - to make the flavor more complex, and lots of warm spices are included for robust flavor. Lime juice is added at the end for bright acidity and to bring everything together.

Jump to:

• ⭐️ Why This Chili Is The Best
• 🌶 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Hearty Vegetarian Chili
• 🧀 The Best Chili Toppings
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥣 More Soup Recipes
• Vegetarian Chili Recipe

⭐️ Why This Chili Is The Best

• Smoky, slightly spicy, earthy, hearty, and thick
• Healthy. Packed with vegetables and two types of beans, this easy chili recipe is high in protein, full of fiber, naturally gluten-free, and without any additional toppings, it's also dairy-free.
• Easy. Prep time is just 10 minutes so you can tend to more important things while your chili simmers.
• Use leftovers as a topping for nachos
• Freezer-friendly. This soup can be stored in the freezer for a busy weeknight when you are short on time and need something quick, delicious, and nutritious.

🌶 Ingredient Notes

• Fire-roasted diced tomatoes - Gives our chili an extra layer of flavor and charred smokiness.
• Fire-roasted green chiles - I find that the spice level is negligible since they're roasted, and instead, it's more about the complex flavor. You can always substitute store-bought for homemade roasted green chiles!
• Garlic: I recommend using fresh garlic for optimal flavor.
• Chili spice blend: Chili powder, ground cumin, smoked paprika, and dried oregano give our veggie chili warm, herby, and smoky flavor.
• Plant-based protein: Canned red kidney beans and pinto beans are an excellent protein source. They're high in fiber, full of nutrients, and they're also much more affordable than most meat options.
• Low-sodium vegetable broth: I like to use low-sodium broth to control the amount of sodium in my dishes.
• Lime: Fresh lime juice is added at the end to add brightness and acidity.

📝 Variations & Substitutions

• Onion. You can substitute a red onion or 3-4 shallots for the yellow onion.
• Beans. Use your favorite beans for this chili. I love kidney and pinto beans in my chili, but you can easily substitute black beans, white beans, etc. with excellent results.
• Vegan/dairy-free: Without any of the garnishes, this is a dairy-free chili recipe. In addition to avocado and tortilla chips, you could choose a plant-based cheese or sour cream for your toppings.
• Spicier. This chili recipe has the slightest pop of heat. However, if you want to make it spicier, add more chili powder, hot sauce, or even cayenne pepper, and season to taste.
• Water. If you are low or out of vegetable broth, you can use water to thin out your chili.

🔪 How To Make Hearty Vegetarian Chili

*See recipe card below for printable instructions.

In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat for 1-2 minutes. Add the onion, bell pepper, and chiles, and stir to combine. Cook until onion is tender and translucent, about 7-8 minutes.

Add garlic, chili powder, cumin, paprika, oregano, and salt, and cook for an additional minute, stirring frequently.

Pour in diced tomatoes, both beans, and vegetable broth, and give it a good stir. Simmer chili (reducing heat to medium-low or low if necessary) for around 30 minutes, stirring occasionally.

Remove from heat and finish chili with fresh lime juice, chopped cilantro, and whatever your favorite chili toppings are.

🧀 The Best Chili Toppings

This chili recipe, without any garnishes, is dairy-free. However, there are so many tasty toppings, and many include dairy, so choose your favorites to mix and match:

• Sliced avocado
• Grated cheddar cheese
• Tortilla chips
• Sour cream
• Cilantro
• Homemade croutons

👩🏼‍🍳 Expert Tips

• How to store: Keep your leftover chili (covered) in the refrigerator for up to 4 days.
• How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
• How to reheat: Place on your stovetop over medium-low heat, or in the microwave until heated thoroughly.
• Serve chili accompanied with sourdough cornbread, maple biscuits, or sourdough discard focaccia.

💬 Frequently Asked Questions

🥣 More Soup Recipes

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