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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Hi Katie! Your vegetarian chili looks so tasty; the perfect bowl of soup to look forward as fall approaches. The bright colors are so appetizing and I love how it’s packed with lots of protein and veggies.
Hi Katie, this recipe looks really good, it’ll be the perfect fix for some gloomy whether I’ve been having lately here in Iowa. I can’t wait to make this!
This looks fantastic! And with vegetarian chillies, the cooking time shortens significally. Mmmmm, I want chilli now 😀
I hope you have a good weekend! x
Katie, that first picture is just to sharp and vibrant it sucks you into the dish – it is beautiful! My staple food is definitely homemade whole-wheat bread with this savory vegan pâté or a similar one: http://creativevegancooking.blogspot.com/2014/08/soy-pate.html
Vegetarian chili?!?! This looks amazing! My family loves making chili in the crockpot, but I always feel left out because I can’t eat it. I ought to try this sometime… and by sometime, I mean very, very soon. I’m glad that this is so simple, because there’s nothing I hate more then spending 2 hours in the kitchen just for one dinner.
This looks and sounds amazing!
xx Kelly
Sparkles and Shoes
I love soups, stews and chili when I need a quick dinner fix. I love that I can toss everything in a pot and then go off do something else (or chill out after a long day). Cook some grains or pasta at the same time or serve with some bread and it’s a good dinner to go!
I don’t use canned beans (in Japan, organic, BPA-free canned beans are scarce and way beyond my budget!) I rely on red lentils a lot because they cook so fast.
Another favourite this summer is a really easy pasta salad. I basically toss some tomatoes and thinly sliced onions (and zucchini, or whatever else I have lying around) with some salt, wine vinegar and mustard in a bowl, and serve it with some really thin pasta. Garnished with fresh herbs of course. Avocado, nuts, tofu whatever toppings to add a bit of nutritional boost. How easy can it get?
Love your simple meal ideas. Your desserts are divine, but good meals are a must. I mean… how would your beautiful cookies make it to the oven if I’m hungry? Cookie dough alert! 😀
Hey Katie, I absolutely love this recipe! I made it yesterday and added avocado for a garnish at the end. It was delicious! Thanks for the great recipe! 🙂 🙂
Thank you so much for making it!
I love good chili, so I’m glad you shared this recipe!
I made this chili last night and it’s delicious! It makes a lot too. Thank you for a great recipe Katie!
Yummm. One of my favorite recipes to make is my own adaptation of your black bean sweet potato chili, which is always loved by all! I saw that you sprinkled Daiya on top, and I looove that addition, too. I’ll have to try this recipe next! Love your non-dessert recipes and dessert recipes alike.
Soup is usually a dinner staple for me, as well. I like to try new recipes for it and make up my own recipes sometimes, or use old favorites.
I made this tonight with 1/2 the chili powder and was definitely spicy enough for me! Paired it with your cornbread. Delicious, thanks.
That chili is gorgeous. Like, seriously beautiful! Wow. Nicely done! I can’t have corn, but I am eager to make this soup! Bravissimo!
Got around to making this tonight, and it was even BETTER than I thought it would be 🙂
Love this! So easy to make, very tasty, and as Katie said, it makes a TON of food! I ended up adding less zucchini to mine since my 6 qt slow cooker was already very full. I used one 40 oz can of kidney beans instead of the black bean / garbanzo bean combo and crushed tomatoes since that’s what I had on hand. Threw everything in the slow cooker at once (onions on the bottom, no pre-sauteing), and cooked 8 hours on low. This recipe is a keeper!
Hey i was just wondering do you drain the iquid off the beans or just throw everything in the pot?
Either! I’ve done it both ways 🙂