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two bowls of vegetarian chili with cilantro lime and avocado scattered on table

Thick and Hearty Vegetarian Chili Recipe

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine American, Tex-Mex
Servings 4 servings
Calories 243 kcal


  • 2 Tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 (7 oz. can) fire-roasted green chiles
  • 4 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 (28 oz. can) fire-roasted diced tomatoes
  • 1 (15 oz. can) red kidney beans, drained and rinsed
  • 1 (15 oz. can) pinto beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Garnishes: sliced avocado, grated cheddar cheese, tortilla chips, sour cream, etc.


  • 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.


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.
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.
Store your leftover chili in the refrigerator for up to 4 days, or in the freezer for up to 3 months (in a freezer-safe container).
Keyword chili, chili powder, fire roasted tomatoes, green chiles, hearty, kidney beans, pinto beans, vegetarian