How to Make Vegetarian Chili

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 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. And just 10 minutes of prep time!

 –  extra-virgin olive oil –  yellow onion – red bell pepper –  fire-roasted green chiles – garlic  – chili powder – ground cumin – smoked paprika – dried oregano – salt

Ingredients Needed

 – fire-roasted diced tomatoes – red kidney beans – pinto beans – low-sodium vegetable broth – lime – fresh cilantro – Garnishes: sliced avocado, grated cheddar cheese, tortilla chips, sour cream, etc.

Ingredients Needed

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.

Recipe Instructions

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

Recipe Instructions

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.

Recipe Instructions

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

Recipe Instructions

Make it vegan/dairy-free: Without any of the garnishes, this chili recipe is dairy-free. In addition to avocado and tortilla chips, you could choose a plant-based cheese or sour cream.


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. in this recipe.

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