Don’t be surprised if you find yourself making this vegetarian chili recipe over and over again. That’s how delicious it is!
Easy vegetarian chili recipe
All you have to do is throw everything into the pot, and this simple homemade chili practically makes itself.
Super wholesome and filling, it is pure classic comfort food in a bowl.
The chili freezes well and is also great for meal prep. Make a big batch on Sunday, and you have a healthy dinner for the entire week!
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Quick
Easy
Vegan
Oil Free
Gluten Free
High Protein
This veggie chili recipe is one of my family’s favorites, and even the meat eaters love it!
I like to freeze at least four servings right away whenever I make it, to keep an instant meal on hand for any night when I’m hungry for dinner and don’t feel like cooking.
Serve with Oatmeal Muffins or Applesauce Muffins
What do you eat with it?
Serve the chili over quinoa, rice, or a baked sweet potato, add crushed tortilla chips or sliced avocado on top, or it’s also great with my favorite Vegan Cornbread.
Simple vegetarian chili
A hearty recipe that takes just minutes to prepare and yields a ton of food with minimal work, this veggie chili is impossible not to love.
I usually make the chili on the stovetop, but you can use a slow cooker or instapot if you prefer.
Feel free to customize the basic recipe by using the beans and veggies you have available or adding chopped butternut squash or some tofu for even more protein, and the optional spicy hot sauce can be increased or omitted to suit your own tastes.
Leftover Black Beans? Make Black Bean Brownies
Instant pot chili
To make the black bean chili in an Instant Pot, add everything to the pressure cooker and set to manual or soup/chili mode for 5 minutes. Seal, then natural release.
Crockpot chili
Add everything to a Crock Pot, cover and cook on high for 3 hours, or low 6 hours, or until carrots are soft. Garnish as desired, and serve.
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Above – watch the video of how to make vegetarian chili
Also try this Cauliflower Soup Recipe or this Black Bean Soup Recipe.
Vegetarian Chili Recipe
Ingredients
- 1 large onion, diced
- 1 can black beans, or 1 1/2 cups cooked
- 1-2 cans garbanzo beans or beans of choice
- 3-4 cups vegetable broth, depending on desired thickness
- 2 14- oz cans fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 3-4 carrots or zucchini, chopped small
- optional 1 1/2 cups fresh or frozen corn
- optional hot sauce to taste
- optional garnishes such as sliced avocado, tortilla chips, etc.
Instructions
- *Be sure to watch the recipe video above if you're a visual learner. Instant pot or crock pot options are also written out above. The recipe makes a huge amount, so feel free to halve it! Vegetarian Chili Recipe: Drain beans and rinse well. Add all ingredients to a large pot, cover, and bring to a boil. (If desired, you can sauté the onion in a little oil first, but it's not required.) Once boiling, turn heat to low and cook–uncovered–until the carrots are tender and chili has thickened. Add garnishes and hot sauce if desired. This recipe freezes well. If you try it, be sure to leave a comment or rate it below!View Nutrition Facts
Video
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Hey Katie, looks delicious!
I was wondering how many portions this makes? Assuming it’s 4?
Thanks! 🙂
It’s hard to say, as appetites vary, but it makes a very large amount! Much more than 4 servings. About 16 cups total.
Looks good!! How many servings would you say this recipe makes?
It’s hard to say, as appetites vary, but it makes a very large amount! About 16 cups total.
How funny – I made almost this exact recipe for dinner last night! The difference is that I add cooked barley to our chili. It gives it a nice chewy texture which my husband (newly vegetarian) enjoys in place of meat.
Scary story (and I know this happens to people all the time):
Last night I had all of the ingredients and REALLY wanted to make chili, but I was feeling really sick so I said “Meh, I’ll find a good recipe and make it tomorrow”.
AND THEN YOU ANSWERED MY CALL.
This looks awesome! I am not a vegetarian, but “normal” chili is waaaaayyyy too meaty for me! Looks so yummy!
Loving the looks of this chili, lady. It sounds delish.
Hey, Katie!
no forgiveness needed, and you do NOT need to apologize for posting recipes for something besides desserts. We LOVE your “Tater Nots” and your Pizza Hummus, among others. This looks wonderful – can’t wait for fall to give it a try!
I agree! While I IMMENSELY appreciate the desserts, I also love meal ideas! And yours are so easy and wallet-friendly that I actually make them, unlike all of those poor meals sitting in those cookbooks that I’ll probably never attempt….
Vegetarian Chilli is a favourite meal of mine and your recipe looks a good one. I also like the look of your healthy pumpkin pie so I am off to take a look.
what is the white sprinkly stuff you garnished it with in the first pic??
Daiya
That looks super yummy! And I’d definitely add hot sauce, would love that extra flavour. It’s supposed to be chili after all 🙂
http://www.imaniqbal.blogspot.com
Looks gorgeous! I love chilli – never arsed to make it though! This looks goood though. I love your non-dessert recipes – those lentil sloppy joes are great! (by the way, what ever happened to the recipe for the BBQ lentil burgers? i was planning on making them and then went to get the recipe and it was gone!)
I actually wanted to ask you something, i was reading online about “Motivation to start a blog” – because i have one set up for ages, and i REALLY want to get started (its going to be based on gluten free healthy living in Ireland – we dont have much here so its hard to be a coeliac!) i would love to start it but i just dont know how! This thing i was reading said to send a message to your favourite blogger (yes, this would be you!) and ask for advice/tips on the best way to get started? i kinda feel like – i have NO idea where to start, and all of the crazy jargon confuses me! (like, what the HELL is a widget?? and categories, catalogues, the difference between a page and a post…aaaaah!!!)
Any help would be much appreciated! Thanks for all the great recipes!
https://lett-trim.today/tag/blogging-tips/%3C/a%3E%3C/p%3E
Katie’s blogging tips! 🙂
It’s almost chili weather time! I hate winter and late fall when it’s cold out. But chili makes it all better.
Noodles + whatever I can find = perfect go to meal
I live in Costa Rica where veggies are super huge. When you say “4 medium sized”” that does not really exist here. How many cups of carrots and zucchini would you say that equates to? Thanks so much!
I’ve never actually measured, but I really don’t think you can go wrong even if yours are just a little bigger or smaller than ours.
I tend to make a lot of stir frys for dinner – whatever veg I have on hand, edamame beans/tofu and brown rice with a yummy sauce 🙂
Wow this looks amazing! Chili is so comforting… it’s definitely a favorite for transitioning into fall 🙂